Hollandaise Sauce Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 3 Egg Yolks
1 Stick of Butter, melted
1 Tablespoon of Lemon Juice
Salt/Pepper to taste
1 Double Boiler, brought to a simmer
1 Fine, well made whisk
|
|
Directions: |
Directions:Whip egg yolks inside the double boiler, adding the lemon juice. Whisk vigorously as you place over the water. Letting the heat get to the yolks, whisk them until they thicken and become the consistency of a cream, but NOT cooked or curdled. If your yolks curdle, start over. Once thickened, very slowly add thin streams of melted butter, moving off and on the heat as need to keep the sauce warm, as you whisk vigorously. Once all the butter is added, sauce is done and ready to serve. Can be kept for weeks in a tupperware. |
|
Number Of
Servings: |
Number Of
Servings:Varies |
Preparation
Time: |
Preparation
Time:10 Minutes |
Personal
Notes: |
Personal
Notes: This sauce is notoriously hard and difficult to make. The trick is all in the timing of the yolk. It has to cook enough to become an emulsifier, but not so much that they become scrambled. Too much heat and the sauce will break, turning into scrambled egg yolk floating in pure butter. I personally attempted this seven times before successfully completed. Microwave your butter prior to cooking the egg yolks so its immediately ready to pour in. Do not ever use cold butter. If you fail, the sauce still tastes good, but just try again. It can take several times to get it just right.
|
|
This recipe for Hollandaise Sauce is from