Hollandaise. Once simmering, reduce the heat to low. One of the "mother" sauces in classic French cuisine, this fundamental is perhaps best known in the United States as a decadent topping to eggs benedict. While this is indeed a wonderful way to use hollandaise, this creamy, rich, lemon-tinged sauce has so many other uses!
The classic Hollandaise Sauce, good for most green veggies, fish, steak, roast beef, Eggs Benedict, and more!!! In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy. With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified. You can cook Hollandaise using 9 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Hollandaise
- It’s 1 oz of white wine vinegar.
- You need 1 oz of chopped shallots.
- It’s 1 dash of ground black pepper.
- You need 1 oz of water.
- It’s 3 of egg yolks.
- You need 5 oz of clarified butter.
- Prepare 1 dash of salt.
- You need 1 dash of white pepper.
- You need 1 tbsp of fresh lemon juice.
Hollandaise sauce (/ hɒlənˈdeɪz / or / ˈhɒləndeɪz /; French: [ʔɔlɑ̃dɛz]), formerly also called Dutch sauce, is an emulsion of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper. A traditional Hollandaise sauce recipe typically calls for just that. Ingredients like butter, water and lemon juice need to be mixed together so rapidly that the fat (butter) breaks up into tiny droplets that incorporate evenly into the liquid (lemon juice and water).
Hollandaise step by step
- clarify the butter in a double boiler.
- bring a seperate sauce pot to medium heat- add the wine vinegar , ground black pepper, and shallots. reduce until almost dry..
- add water and reduce by 1/2. (about 1-2 minutes).
- strain the reduction through a cheesecloth or chinois into a stainless steel bowl/ pot.
- bring a pot of water to a boil. put the stainless steel bowl with the reduction on top of the pot of water(or use double boiler). Reduce heat and whisk in the egg yolk until mix has come to a ribbony stage. about 2-3 min. careful! do not scramble the yolks!.
- remove bowl from heat and gradually whisk in the clarified butter. (it will thicken ).
- whisk in lemon juice.
- season with salt and white pepper. serve immediately after it has thickened.
So, how do you work with ingredients that don't play nice together? It's easy and foolproof in a blender! Watch the video above to see how I make it. Hollandaise sauce, that staple of brunch, is a classic accompaniment to eggs benedict and steamed asparagus. It is a "mother sauce," one of the five classic French sauces that provide the base for.