Classic Hollandaise Sauce. The classic Hollandaise Sauce, good for most green veggies, fish, steak, roast beef, Eggs View image. Classic Hollandaise Sauce. this link is to an external site that may or may not meet. Hollandaise sauce is a rich egg yolk and butter sauce seasoned with lemon juice.
Hollandaise sauce made the traditional way is tricky and it can turn on you in a heartbeat. If you use this fool proof method you can make a classic hollandaise sauce in less than a minute every time. Conquer classic Hollandaise sauce with this recipe. You can cook Classic Hollandaise Sauce using 8 ingredients and 6 steps. Here is how you cook it.
Ingredients of Classic Hollandaise Sauce
- It’s 1/2 cup of unsalted butter ( 1 stick ) ; melted and kept warm.
- You need 3 large of egg yolks.
- You need 3 tbsp of fresh lemon juice.
- You need 1 tbsp of heavy cream.
- Prepare 1/4 tsp of black pepper.
- You need 1/4 tsp of salt.
- You need 1/2 tsp of hot sauce, such as Franks brand.
- You need 1/2 tsp of cajun seasoning. This spice can be changed according to what your serving, such as 1/2 teaspoon chili powder for Mexican dishes or 1/2 teaspoon grill seasoning for grilled foods..
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. When made properly, hollandaise is light, billowy, lemony, and rich with butter and egg. Thickened Hollandaise should hold the imprint when a fork or whip is drawn across the surface. A classical French Hollandaise sauce is an emulsified butter sauce that is almost like a mayonnaise, nearly that thick, and, as I was taught it, includes an additional flavoring step, a vinegar reduction.
Classic Hollandaise Sauce step by step
- It is important to use a double boiler for this sauce. You can make your own double boiler by fitting a heat safe bowl over a saucepan of simmering water. The water should not touch the bottom of the top bowl..
- In the top part of the double boiler add egg yolks, cream, lemon, salt, pepper, hot sauce and cajun seasoning. Whisk well and let sit at room temperature 15 to 20 minutes. This helps to stabalize the yolks and thicken them some..
- Place yolk mixture over simmering water, whisking at all times until foamy and starting to thicken, about 3 to 5 minites If at any time mixture seems to be thickening to much remove from heat and add drops of simmerng water from bottom of double boiler and whisk until smooth. Off heat drizzle in warm butter, whisking vigorously until all butter is added and is creamy and thick..
- This sauce should be served as soon as possible, it can not be reheated or it will seperate. However you can keep it warm for about an hour by placing in a heat proof serving dish, place dish in pan of very hot water. If it becomes to thick whisk in a bit of very hot water..
- Serve with steamed, blanched, roasted, grilled or sauteed vegetables. Also serve with roasted sauteed or grilled meats..
This is the classic recipe for making Hollandaise Sauce. Pronounced [HOL-uhn-dayz] A rich egg based sauce flavored with a bit of lemon or vinegar, butter and a hint of cayenne pepper. "Most classic recipes for hollandaise sauce call for clarified butter," explains Paul Gayler. "It's not essential, but the sauce will be creamier and smoother than if you use just melted butter." Hollandaise sauce is a classic creamy sauce that's perfect for breakfast or brunch! This recipe is easy and no-fail. Classic Hollandaise Sauce – Michael Ruhlman whips up some Hollandaise the old fashioned. This is the master butter sauce that can be used on eggs, fish, grills and more.