Best 3 Classic Hollandaise Sauce Recipes
Preparing a classic hollandaise sauce requires careful attention to detail and a few simple ingredients. This rich and creamy sauce is made with egg yolks, melted butter, lemon juice, and a pinch of salt and cayenne pepper. The key to a successful hollandaise lies in the technique of whisking the egg yolks and melted butter together over a gentle heat until the sauce thickens and becomes smooth and glossy. Hollandaise sauce is a versatile accompaniment that can be served with a variety of dishes, from poached eggs and asparagus to grilled fish and vegetables.
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CLASSIC HOLLANDAISE SAUCE
The classic Hollandaise Sauce, good for most green veggies, fish, steak, roast beef, Eggs Benedict, and more!!!
Provided by Stoddard Whitridge
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened. Serve immediately.
Nutrition Facts : Calories 164.6 calories, Carbohydrate 1.5 g, Cholesterol 143.1 mg, Fat 17.6 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 10.5 g, Sodium 500.9 mg, Sugar 0.1 g
CLASSIC HOLLANDAISE SAUCE
The rich, yet airy, sauces of the hollandaise family are made with lemon juice or another liquid that is thickened with egg yolks and butter or oil. By altering the ingredients, you can produce a variety of sauces, from bearnaise to mousseline.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Melt the butter in a small saucepan over medium-low heat. Keep warm until ready to use.
- Place egg yolks in a copper or stainless-steel bowl that fits snugly in the top of a medium saucepan. Fill the saucepan with 2 inches of water, and bring to a boil. Whisk the yolks, off the heat, until they become pale. Add 1 tablespoon of lemon juice and the salt, and whisk until well combined. Gradually add 1/4 cup boiling water, whisking constantly. Place bowl over medium saucepan containing boiling water, and reduce heat to lowest setting. Whisking constantly, cook until the whisk leaves a trail in the mixture and it begins to hold its shape. Remove from heat.
- Pour the warm melted butter into a glass measuring cup. Add to yolk mixture, one drop at a time, whisking constantly. After you have used about a tablespoon of the melted butter, you can start adding it slightly faster, still whisking constantly. If the butter is added too quickly, the emulsion will be too thin or will "break."
- Once all of the butter has been added, adjust the seasoning with the remaining tablespoon lemon juice and cayenne pepper. If the sauce is too thick, you may thin it with a little additional lemon juice or water. If not serving immediately, place over a pot of simmering water removed from heat, or in a warm spot on the stove up to 1 hour. Alternatively, store in a clean thermos that has been warmed with hot but not boiling water for up to 3 hours.
CLASSIC HOLLANDAISE SAUCE
Steps:
- Melt the butter and keep it warm. Heat the vinegar or lemon juice until just warmed. Have small saucepan with boiling water and measuring tablespoon ready. Place the top of a double boiler over hot water. Place the egg yolk in the top of a double boiler and whisk until they begin to thicken. Now add 1 tbl of the boiling water. Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, one tablespoon at a time, beating the mixture after each addition. Now add the warmed vinegar or lemon juice. Remove the double boiler from the heat. Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter. Add the salt and cayenne and beat the sauce until it is thick. Serve immediately.
Tips:
- Use fresh, high-quality ingredients: The quality of your ingredients will directly impact the flavor of your hollandaise sauce. Use fresh egg yolks, unsalted butter, and lemon juice for the best results.
- Make sure your butter is at the right temperature: The butter should be melted but not boiling. If the butter is too hot, it will curdle the egg yolks. If the butter is too cold, it will not emulsify properly.
- Add the butter slowly: When adding the melted butter to the egg yolks, do it slowly and in a steady stream. This will help prevent the sauce from curdling.
- Cook the sauce over low heat: Hollandaise sauce should be cooked over low heat to prevent it from curdling. Stir the sauce constantly while it is cooking.
- Season the sauce to taste: Once the sauce is cooked, season it to taste with salt, pepper, and lemon juice.
Conclusion:
Hollandaise sauce is a classic French sauce that is perfect for a variety of dishes, including eggs Benedict, asparagus, and fish. It is a rich and creamy sauce that is easy to make at home. With a few simple tips, you can make a delicious hollandaise sauce that will impress your friends and family.
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