How to make Sauce Hollandaise?!
Here`s what I did: beat 1 egg yolk in bowl over simmering water - added lemon juice and then slowly added melted butter and then seasoned.
Answers: I tried to make this sauce for the first time and I don`t think it was quite as it should be! The egg seemed to congeal into a kind of grainy consistency and the sauce never really recovered after that. Can anyone give me some expert advice on this please?
Here`s what I did: beat 1 egg yolk in bowl over simmering water - added lemon juice and then slowly added melted butter and then seasoned.
Hollandaise Sauce
INGREDIENTS
3 egg yolks
1/2 lemon, juiced
1 teaspoon cold water
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup butter
DIRECTIONS
In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened. Serve immediately.
If your sauce breaks and the butter and egg begin to separate, simply remove from the heat, add a splash of cold water, and whisk very fast. This should save your Hollandaise.
Check recipes again for exactly when to cook the egg and how to add the rest of the ingredients. If you are still cooking the egg when you add everything else it will curdle. Same idea as making custard from scratch. Make sure you read the recipes thoroughly. There will be plenty of them online.
maybe try one of these
2 egg yolks
1 tablespoon water
125 g (4 oz) butter
(preferably unsalted) pinch salt squeeze lemon juice -
Place the egg yolks and water in a bowl over a pan of gently simmering water. Whisk until light and fluffy. Add the butter in small pieces gradually to the bowl, whisking well so that the sauce is always amalgamated. The more butter that is added the thicker the sauce should become. When all the butter is added and the sauce is creamy, add the salt and lemon juice to taste. The sauce should be served warm.
Blender Hollandaise
* 1/2 c butter, hot but not brown
* 1 T water, boiling
* ds cayenne pepper (or white) pepper
* 1/4 t salt
* 1 1/2 T lemon juice
* 4 egg yolks
Put yolks, lemon juice and seasonings in blender. Heat butter and water separately, taking great care not to burn the butter. Blend egg mixture on high for about half a minute, then with blender still on high, add boiling water and half of the butter, very slowly and in a steady stream, then the rest of the butter can be added more quickly. The heat from the boiling water and the hot butter should cook the yolks and create a satin- smooth mixture. Serve immediately or keep warm in a bowl set in another bowl of hot water.
Yields: 1 1/4 cups
10 Servings
You scrambled the egg because you got it too hot.
Do not let the water touch the bottom of the mixing bowl and add 1/2 teaspoon of cornflower (cornstarch) before you add the butter as that will stabilize the amalgam.
Better luck next time!
You need to whisk the egg yolks and lemon juice together BEFORE you place the bowl over the simmering water. Don't whisk the egg yolk alone then add the lemon juice, and don't wait until they're over the simmering water to whisk them.
This make a perfect Hollandaise:
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.
Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt.
Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
I use Knorr mix for Hollandaise in the store.Its as good as any homemade.Add parsley to it for some color.
It seems to me that you've cooked the egg, a bit like scrambled eggs. Sounds like the simmering water was too hot.
Delia has a recipe you can do in a food processor and also talks you through the whole process. I recommend you read the recipe a couple of times and then you make your own notes with just the steps:
http://www.deliaonline.com/recipes/holla...
try adding a little bit of your egg mixture into the butter mixing it...then adding back into the eggs...this will make sure your eggs wont cook at all...it's called tempering and should always be done when adding hot things to eggs you dont want scrambled!!
As easy as ABC, try this recipe
2 egg yolks
1/3 cup cream
1/2 teaspoon salt
1 lemon, juiced
1/4 cup butter
Place all ingredients, except butter, into a double boiler.
Stir until mixture begins to thicken.
Remove from heat; stir in butter.
Serve
may be kept in the refrigerator.