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 have Hollandaise using 7 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Hollandaise
- It’s 250 grams of butter.
- It’s 4 of egg yolks (free range).
- Prepare 1 tsp of white wine vinegar.
- It’s of Sprinkling of cayenne pepper.
- You need 1 tbsp of cold water.
- Prepare to taste of Salt.
- It’s Squeeze of lemon.
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. Hollandaise Sauce This traditional sauce shared by our test kitchen adds an elegant touch to fresh steamed asparagus. The rich lemony mixture is the typical sauce for eggs Benedict and is also delicious served over broccoli.
- In a glass or metal bowl add the egg yolks, water, vinegar and salt and whisk until fluffy for a minute or two!.
- Next heat a pan with water, this is to place the metal bowl on top it must not touch the water..
- In another pan melt the butter so it’s liquid. Keep it warm..
- Place the metal bowl over the simmering water. And whisk the egg yolks until they start to thicken, if it goes a little lumpy quickly take off the heat and add a tablespoon of cold water, quickly whisk away the lumps..
- Take off from the heat and slowly add the melted butter whisking all the time! Do not pour in the whites leave them at the bottom of the pan..
- Squeeze in some lemon, taste and it’s done !.
Hollandaise Sauce Recipe photo by Taste of Home 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). So, how do you work with ingredients that don't play nice together? Hollandaise is the chief ingredient in Eggs Benedict, but is also perfect on asparagus and other vegetables, as well as fish and even a rare piece of tenderloin —I kid you not. While making it by way of a whisk can be a little on the challenging side, this is a nifty Blender Hollandaise that'll make your spirit soar.