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.
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Me MYSELF
[email protected]This hollandaise sauce is a classic for a reason. It's delicious and easy to make. I love it on eggs benedict or asparagus.
Maria Vicenty
[email protected]I followed the recipe exactly and my sauce turned out lumpy. I'm not sure what went wrong.
Njabulo Celimpilo Manqele
[email protected]This is the best hollandaise sauce recipe I've ever tried. It's rich, creamy, and flavorful. I will definitely be making this again.
Gladys Opoku Anning
[email protected]I love this hollandaise sauce recipe! It's so easy to make and it always turns out great. I've used it on everything from eggs benedict to grilled fish.
Papacito_ Ortiz
[email protected]This recipe is amazing! I've made it several times now and it always turns out perfectly. It's the perfect sauce for eggs benedict or asparagus.
Viola Buys
[email protected]I had a hard time getting the sauce to emulsify. I ended up having to add a little bit of water to get it to come together.
Cristi Tic
[email protected]This hollandaise sauce was a bit too tangy for my taste. I think I would have preferred it with a little less lemon juice.
Stay Mad lol
[email protected]I've never been a fan of hollandaise sauce, but this recipe changed my mind. It was so light and fluffy, and it didn't have that heavy, greasy feeling that I'm used to. I'll definitely be making this again.
Joanie Kunz
[email protected]This hollandaise sauce was a breeze to make. I didn't have any trouble with it splitting, and it came together in just a few minutes. It was also delicious, with a rich, buttery flavor.
Mukesh Rajbanshi
[email protected]I followed the recipe exactly and it turned out perfectly. The sauce was smooth and velvety, and it paired beautifully with my asparagus. I will definitely be making this sauce again!
Wisdom Lord
[email protected]This hollandaise sauce recipe is an absolute winner! It's incredibly rich and flavorful, with the perfect balance of tanginess and creaminess. I've tried many hollandaise recipes over the years, but this one is by far the best.