Hollandaise Sauce
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Preparation Time: 10 minutes
Cooking Time: 10 minutes
Course: lunch/snacks
Other Info
servings: 4-6Ingredients
U.S. |
Ingredients |
European |
3 |
Egg yolks |
3 |
4 Tbs |
Boiling water |
4 Tbs |
½ c |
Butter |
120 g |
1 ½ Tbs |
Lemon juice |
1 ½ Tbs |
¼ tsp |
Cayenne pepper |
¼ tsp |
¼ tsp |
Salt |
¼ tsp |
Directions
1. If you don’t have one, construct a double boiler* for making this sauce.
2. Begin boiling the water on the bottom and keep boiling while you’re preparing the sauce.
3. Beat the egg yolks in a small bowl and then place in the top pot. Continuously beat until they begin to thicken.
4. Add 1 Tbs of boiling water and beat again until eggs thicken more. Repeat this process until you have added 3 more Tbs of boiling water. (4 in total)
5. Meanwhile, in a small pan, melt the butter over a low flame. When the butter has melted completely, slowly stir in the lemon juice. Remove from heat.
6. Slowly whisk the butter mixture into the egg mixture. Add a dash of cayenne pepper and salt and beat until sauce is thick. Serve immediately.
Notes: Hollandaise sauce takes a little tender loving care, so carefully follow the directions. Keep stirring your sauce, use a wooden spoon or whisk. Use the double-boiler method and don’t set the pot with the sauce directly in the hot water. You may want to make this recipe with a friend the first time. Hollandaise sauce is great over Eggs Benedict**, cooked vegetables, broiled or roasted meat or sourdough bread.
Variations: Try replacing the lemon juice with the same amount of dry white wine for a different flavor.
References: *Info about a DOUBLE BOILER can be found in the Cooking Tips page. **See the Eggs Benedict recipe.