Does anyone have a failsafe recipie for hollandaise sauce. I have only been able to make this once.?!
Answers:
The part your are missing is the fact that if it "breaks", just add a little lemon juice!. What that will do is bring the sauce back together!. Sauces break all the time in the restaurant business, and this is how we fix it!. The sauce is just, clarified butter, egg yolks and butter!. Drizzle the clarified butter slowly so as not to encorporate it too quickly!. Wisk it at a good speed to keep your sauce light and fluffy!. Just know you can fix you mistakes!. It happens all the time!Www@FoodAQ@Com
Hollandaise Sauce
12 tablespoons (1-1/2 sticks) unsalted -butter
4 extra---large egg yolks, at room -temperature
3 tablespoons freshly squeezed lemon -juice
Kosher salt
1/4 teaspoon freshly ground black -pepper
2 pinches of cayenne -pepper
Melt the butter in a small saucepan!. Place the egg yolks, lemon juice, 1-1/2 teaspoons salt, the pepper, and cayenne in the jar of a blender!. Blend for 15 seconds!. With the blender on, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick!. (You can leave it in the blender at room temperature for up to 1 hour!. If it is made in advance, add 1 tablespoon of hot tap water and blend for a few seconds before serving!.)
To reheat the sauce after refrigerating, place the container in the microwave for a few seconds, until it’s just warm enough to -pour!.Www@FoodAQ@Com
12 tablespoons (1-1/2 sticks) unsalted -butter
4 extra---large egg yolks, at room -temperature
3 tablespoons freshly squeezed lemon -juice
Kosher salt
1/4 teaspoon freshly ground black -pepper
2 pinches of cayenne -pepper
Melt the butter in a small saucepan!. Place the egg yolks, lemon juice, 1-1/2 teaspoons salt, the pepper, and cayenne in the jar of a blender!. Blend for 15 seconds!. With the blender on, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick!. (You can leave it in the blender at room temperature for up to 1 hour!. If it is made in advance, add 1 tablespoon of hot tap water and blend for a few seconds before serving!.)
To reheat the sauce after refrigerating, place the container in the microwave for a few seconds, until it’s just warm enough to -pour!.Www@FoodAQ@Com
HOLLANDAISE SAUCE
1/4 cup butter
1/4 cup cream
2 egg yolks, beaten
1 tablespoon freshly squeezed lemon juice
salt to taste
pinch of cayenne pepper
pinch of paprika
1 teaspoon freshly minced parsley
Melt butter in the top of a double boiler!. Stir in cream and beaten egg yolks!. Whisk together!. Add salt and lemon juice!. Cook over boiling water in a double boiler until mixture thickens, stirring constantly!.
Remove from heat and beat with a whisk until light!. Stir in cayenne pepper, paprika and freshly chopped parsley, if desired!.Www@FoodAQ@Com
1/4 cup butter
1/4 cup cream
2 egg yolks, beaten
1 tablespoon freshly squeezed lemon juice
salt to taste
pinch of cayenne pepper
pinch of paprika
1 teaspoon freshly minced parsley
Melt butter in the top of a double boiler!. Stir in cream and beaten egg yolks!. Whisk together!. Add salt and lemon juice!. Cook over boiling water in a double boiler until mixture thickens, stirring constantly!.
Remove from heat and beat with a whisk until light!. Stir in cayenne pepper, paprika and freshly chopped parsley, if desired!.Www@FoodAQ@Com
here you are: the easy one
2 egg yolk
1/3 cup cream
1/2 teaspoon salt
1 lemon, juiced
1/4 cup butter
Directions
1Place all ingredients, except butter, into a double boiler!.
2Stir until mixture begins to thicken!.
3Remove from heat; stir in butter!.
4Serve over broccoli or spinache souffle!.
5This will not curdle and may be kept in the refrigerator!.
recipe 2:
3 egg yolk
2 tablespoons fresh lemon juice
1 pinch cayenne
1/4 teaspoon salt
1/2 cup butter
Directions
1Place egg yolks, lemon juice, cayenne and salt in a blender; heat butter until bubbling but do not brown!.
2Cover blender container and turn on motor to high; blend for 3 seconds; with motor running, remove lid, and add butter slowly, in a steady stream, taking 30 seconds to pour the butter in!.
3Serve immediately or keep sauce warm by placing blender container in warm water!.
recipe 3:
1/2 cup butter or margarine
1/8 teaspoon salt
2 tablespoons lemon juice
3 egg yolk
Directions
1In small saucepan, heat butter with lemon juice and salt until bubbly (do not let it boil)!.
2Add SLOWLY to egg yolks, beating constantly!.Www@FoodAQ@Com
2 egg yolk
1/3 cup cream
1/2 teaspoon salt
1 lemon, juiced
1/4 cup butter
Directions
1Place all ingredients, except butter, into a double boiler!.
2Stir until mixture begins to thicken!.
3Remove from heat; stir in butter!.
4Serve over broccoli or spinache souffle!.
5This will not curdle and may be kept in the refrigerator!.
recipe 2:
3 egg yolk
2 tablespoons fresh lemon juice
1 pinch cayenne
1/4 teaspoon salt
1/2 cup butter
Directions
1Place egg yolks, lemon juice, cayenne and salt in a blender; heat butter until bubbling but do not brown!.
2Cover blender container and turn on motor to high; blend for 3 seconds; with motor running, remove lid, and add butter slowly, in a steady stream, taking 30 seconds to pour the butter in!.
3Serve immediately or keep sauce warm by placing blender container in warm water!.
recipe 3:
1/2 cup butter or margarine
1/8 teaspoon salt
2 tablespoons lemon juice
3 egg yolk
Directions
1In small saucepan, heat butter with lemon juice and salt until bubbly (do not let it boil)!.
2Add SLOWLY to egg yolks, beating constantly!.Www@FoodAQ@Com
The blender method is fool proof!. I googled it for you:
Blender Hollandaise Sauce
PREP TIME: 15 Minutes
YIELDS: 1 ? Cups
COMMENT:
Although Hollandaise is one of the most often used sauces, most people find it quite difficult to prepare!. This blender method not only makes the process simple, but also produces an extraordinary sauce!.
INGREDIENTS:
* 3 egg yolks
* ? pound unsalted butter
* 2 tbsps red wine vinegar
* 1 tbsp dry white wine
* 1 tsp lemon juice
* dash of hot sauce
* salt and white pepper to taste
METHOD:
Fill a blender with hot tap water and allow to sit until needed!. The hot water will heat the blender container to temperature prior to making the sauce!. Pour out water!. Into the blender place 3 egg yolks then add red wine vinegar, white wine, lemon juice, hot sauce, salt and pepper!. Melt the butter in a small sauce pot, swirling constantly, until the butter reaches 150 degrees F!. The butter should be approximately 140 degrees F!. prior to blending!. When ready to prepare the sauce, blend the egg yolk mixture on high for 2 minutes!. When well-blended, pour the 140 degree F butter into the egg mixture in a slow, steady stream until all is incorporated and hollandaise sauce is formed!. The sauce should be light and fluffy!. Pour the sauce into a slightly-warmed ceramic pitcher and serve immediately!. If the sauce cools, the butter will solidify!. If the sauce is reheated, the butter will break!.
FYI: "Knorr" brand hollandaise sauce really SUCKS!Www@FoodAQ@Com
Blender Hollandaise Sauce
PREP TIME: 15 Minutes
YIELDS: 1 ? Cups
COMMENT:
Although Hollandaise is one of the most often used sauces, most people find it quite difficult to prepare!. This blender method not only makes the process simple, but also produces an extraordinary sauce!.
INGREDIENTS:
* 3 egg yolks
* ? pound unsalted butter
* 2 tbsps red wine vinegar
* 1 tbsp dry white wine
* 1 tsp lemon juice
* dash of hot sauce
* salt and white pepper to taste
METHOD:
Fill a blender with hot tap water and allow to sit until needed!. The hot water will heat the blender container to temperature prior to making the sauce!. Pour out water!. Into the blender place 3 egg yolks then add red wine vinegar, white wine, lemon juice, hot sauce, salt and pepper!. Melt the butter in a small sauce pot, swirling constantly, until the butter reaches 150 degrees F!. The butter should be approximately 140 degrees F!. prior to blending!. When ready to prepare the sauce, blend the egg yolk mixture on high for 2 minutes!. When well-blended, pour the 140 degree F butter into the egg mixture in a slow, steady stream until all is incorporated and hollandaise sauce is formed!. The sauce should be light and fluffy!. Pour the sauce into a slightly-warmed ceramic pitcher and serve immediately!. If the sauce cools, the butter will solidify!. If the sauce is reheated, the butter will break!.
FYI: "Knorr" brand hollandaise sauce really SUCKS!Www@FoodAQ@Com
I use Knorrs hollandaise sauce!. It comes in a packet!. It's easy and really good!. I usually add a little lemon to mine!. You might also want to try http://www!.foodnetwork!.com/ I get a lot of good recipes there!Www@FoodAQ@Com
hollandaise sauce is gross!.Www@FoodAQ@Com