Hollandaise sauce is different than the other four mother sauces because it has a liquid and a thickening agent plus spices. It is an emulsified sauce, and clarified butter must be used, which is just pure butterfat, instead of whole butter because the water and milk solids in whole butter can break the emulsion. This sauce is made by carefully whisking warm egg yolks into clarified butter. This sauce is the base for other sauces such as bearnaise, dijon, foyot, and choron sauce. This kind of sauce can be a bit tricky to get out due to the fatty acids from the butter and the egg solids combined. However follow these steps and you should be able to get out of the woods.
“Hollandaise can be a little tricky to remove due to the fatty acids from the butter and eggs combined”
1. Equipment Needed
Water │ Terry Cloth. Baking Soda │ Vinegar, Isopropyl Rubbing Alcohol │ Mild Dish Detergent
Blot the area where you spilled the hollandaise sauce with paper towels to remove fresh sauce, or scrape dried sauce gently away.
Sprinkle baking soda, baby powder, or cornmeal, completely covering the hollandaise sauce stain.
Allow the powder to sit on the stain for up to 6 hours so it can absorb the sauce.
Vacuum up the powder.
Wet a clean cloth with isopropyl rubbing alcohol and rub the stain from the outside in.
Mix water and a grease-cutting dish liquid. Scrub any remaining stain.
Rinse with a cloth dipped in equal parts warm water and vinegar.
Blot the area with a clean, dry terry cloth.
Cover again with baking soda, cornmeal, or baby powder and vacuum it up once the area is completely dry.