Yesterday was the second time I have made hollandaise sauce. To me I felt like the process was simple beside the whisking which was very intense. However the whole process might have been harder for someone else. When the product was finished I had tasted it and the result was that it was real buttery.The reason it was buttery was because I had added 8 oz of butter which gave it that buttery taste.
The third time i had made it was today. The sauce didn't taste buttery because I only had used 6 oz of butter.  However it did have a different taste which was eggy. The reason why it tasted eggy was because I had over cooked the eggs just a little.
                                               

                                            

INGREDIENTSNutrition

YIELD1 1/2 cupsUNITSUS

• 3egg yolks
• 1tablespoon water
• 1tablespoon fresh lemon juice, if needed (or more)
• 6 -8ounces very soft unsalted butter
• 1dash cayenne pepper
• salt, to taste
• fresh ground white pepper, to taste

DIRECTIONS

1. Whisk the yolks, water, and lemon juice in the saucepan for a few moments, until thick and pale (this prepares them for what is to come).
2. Set the pan over moderately low heat and continue to whisk at reasonable speed, reaching all over the bottom and insides of the pan, where the eggs tend to overcook.
3. To moderate the heat, frequently move the pan off the burner for a few seconds, and then back on. (If, by chance, the eggs seem to be cooking too fast, set the pan in the bowl of cold water to cool the bottom, then continue).
4. As they cook, the eggs will become frothy and increase in volume, and then thicken. When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat.
5. By spoonfuls, add the soft butter, whisking constantly to incorporate each addition. As the emulsion forms, you may add the butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until the sauce has thickened to the consistency you want.
6. Season lightly with salt, pepper, and a dash of cayenne pepper, whisking in well. Taste and adjust the seasoning, adding droplets of lemon juice if needed. Serve lukewarm.
7. Source:http://www.food.com/recipe/julia-childs-hollandaise-sauce-251332

Hollandaise

While making the sauce , yes it was a little challenging because if you leave the water on or if you leave the heat up to high then your eggs will start to cook.so it is best to leave it at a low heat start by using a double boiler put the eggs in while whisking the eggs yolks , water , and lemon juice in the double boiler. 

Hollandaise Sauce Recipe:

Mayo

I had never attempted to make mayo, so when I came across this challenge I wasn't sure if I was excited or nervous ;however, after reviewing the recipe it seem simple and easy to make. In order to be able to emulsion both of the fats correctly you must be patient when whisking. Luckily I had a partner that helped me whisk, so i recommend doing this with a partner.  I believe it was a combination of our team work and arm muscle that lead us to being successful in this challenge

The Making Of Mayo

The Making of Mayo 

                   Our task  that me and my partner had  to complete was to make mayo successfully . We did very well with making our mayo. The hardest part was making sure that our to fats combine , which were eggs and oil, and don't break. Their was a lot of whisking, but with the trading off of me and my partner we did awesome together. Due to our teamwork the emulsion of the two fat was pretty easy for us to combine, and our mayo came out just right.

Hollandaise

Me and my partner, Michelle, decided to take on the challenge of making hollandaise sauce. We were not successful at all in the making of it. While mise en placing, we put our water in a pot to boil on the stove. After doing that we added egg yolks, water, and lemon juice into the bowl on top of the boiling water as the recipe directed. After a few seconds of whisking, we noticed our eggs were starting to cook and I tried to hurry and turn the fire down. By then, it was too late. We had the heat up too high so the eggs started to cook too fast. Next time, we will not put the fire on low and watch it carefully. Making hollandaise was not as easy as I thought it was going to be.
Fun Fact: Structurally it is both an emulsion and a foam.

Recipe for Hollandaise

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Recipe for Hollandaise