Classic Hollandaise Sauce

How to Cook Recipes Classic Hollandaise Sauce using 8 ingredients and 6 steps

Classic Hollandaise Sauce - Hollandaise sauce is a rich egg yolk and butter sauce seasoned with lemon juice. The sauce is delicious over asparagus or other cooked vegetables, fish dishes, and poached eggs. Hollandaise sauce made the traditional way is tricky and it can turn on you in a heartbeat. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. This recipe is easy and no-fail.

Thickened Hollandaise should hold the imprint when a fork or whip is drawn across the surface.

Whisk occasionally and reheat over hot water.

You can cook Classic Hollandaise Sauce using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients make Classic Hollandaise Sauce

1. You need 1/2 cup unsalted butter ( 1 stick ) ; melted and kept warm.
2. You need 3 large egg yolks.
3. It's 3 tbsp fresh lemon juice.
4. You need 1 tbsp heavy cream.
5. You need 1/4 tsp black pepper.
6. It's 1/4 tsp salt.
7. Prepare 1/2 tsp hot sauce, such as Franks brand.
8. Prepare 1/2 tsp 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..

Classic Hollandaise Sauce step by step

1. 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..
2. 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..
3. 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..
4. 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..
5. Serve with steamed, blanched, roasted, grilled or sauteed vegetables. Also serve with roasted sauteed or grilled meats..
6. .

Classic Hollandaise Sauce - I've struggled with hollandaise sauce in the past and now those days are over. tip: to reheat leftovers, steam veggies and then put teaspoonfulls of hardened sauce (you can warm it to room temp). This is the master butter sauce that can be used on eggs, fish, grills and more. Creamy, buttery and easy Blender Hollandaise Sauce eliminates the task of whisking egg yolks because your. Wondering how to make hollandaise sauce? I make Hollandaise and Bernaise sauce a lot and it took a while to learn how to make it quick and easy without breaking it. Hollandaise sauce is a must-have for the perfect eggs Benedict, and it's delicious on asparagus and fish, too. Thank you and good luck