Do you know how to make homemade Hollandaise sauce?!

High Speed Hollandaise

2 egg yolks
1 tbl lemon juice
100 g (3 1/2 oz) butter

Put the egg yolks and the lemon juice in a food processor. Heat the butter in a covered bowl in the microwave until melted and hissing and bubbling. With the food processor going, pour the hot butter onto the egg yolks. Ta dah!

Don't re-heat it too much (not above bath temperature) or it will curdle.

Yes. And it's almost foolproof if you make it in a blender. Here's a recipe:

Ingredients

* 3 egg yolks
* 1/4 teaspoon Dijon mustard
* 1 tablespoon lemon juice
* 1 dash hot pepper sauce (e.g. Tabasco?)
* 1/2 cup butter

Directions

1. In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
2. Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

This technique also works for Caesar salad dressing and Sauce Bearnaise. It's not worth cleaning the machine for a simple vinaigrette, it comes together just fine in a bowl with a whisk.

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. Be careful with the cayenne and paprika so that the heat from the sauce doesn't overwhelm the item that you serve it with.

I have a simple recipe of its
In a small saucepan, melt four tablespoons of butter. Do not let it brown. In a bowl, beat together four egg yolks, two tablespoons fresh lime juice, one tablespoon heavy cream, freshly ground pepper, and salt. Next, you need to combine the eggs with the melted butter. This involves a simple kitchen technique that most people don't know about - tempering. If you add the eggs to the melted butter, the eggs will curdle, and you'll end up with a chunky, runny sauce when you want a smooth and creamy sauce. When you temper eggs, you warm them up slowly by adding a little bit of a hot liquid to them, and this keeps them from curdling. To temper the eggs, take a spoon and add a teaspoon of the melted butter to the egg mixture and beat with a wire whisk. Keep adding the melted butter to the egg mixture slowly until you've added about five tablespoons or so, whisking the entire time. Now you're ready to add the egg mixture to the saucepan. Turn the heat to low and cook the egg-butter mixture very quickly - only about ten to fifteen seconds or so - whisking vigorously. If your hollandaise isn't thick enough, cook it a little bit longer in five second increments, whisking vigorously, until it reaches the consistency you desire

Makes 1 to 1 1/2 cups

What Do I Need? .
? 3 egg yolks Did You Know?
Without the egg’s ability to join fat-based and water-based liquids, we wouldn't have cake or mayonnaise or Caesar salad dressing!
? 1 tablespoon lemon juice
? 1 tablespoon water
? 1/4 teaspoon salt
? a pinch of white pepper
? 1 1/2 to 2 sticks (6–8 ounces) melted butter

Tip
If you use a double boiler over hot (but not quite boiling) water, you'll get a more even heat and reduce the possibility of the eggs' coagulating. But this precaution comes with a price—you'll have to whisk the mixture for a longer time.

? a wire whisk
? a medium-weight stainless steel, enameled, or glass saucepan, or a double boiler

What Do I Do?

1. Put the egg yolks in the pan and beat them with a wire whisk for a minute or two until they are slightly thickened.



2. Beat in the lemon juice, water, salt, and pepper until they are well combined.


3. Place the pan over low heat and stir the mixture with the wire whisk until it becomes smooth, creamy, and thicker. You’ve now created the initial emulsion.


Tip
Remove the pan from the heat occasionally to keep the mixture from cooking too quickly.

4. Remove the pan from the heat. Begin adding the melted butter by no more than a quarter teaspoon at a time, quickly beating in each addition before you add the next. Make sure you scrape the mixture from the sides and bottom of the pan. When the sauce is as thick as heavy cream, you may beat in the butter by half tablespoons. It takes about 5 minutes to create the final emulsion.


5. Serve at once—or keep the sauce warm by setting it over a pan of lukewarm water. Hollandaise is served warm, not hot.


I hope this helps!

http://www.exploratorium.edu/cooking/egg…

Sauce:-Classic Hollandaise
2 tablespoons white-wine or tarragon vinegar or fresh lemon juice
4 tablespoons boiling water
3 large egg yolks
1/2 cup unsalted butter
1/4 teaspoon cayenne
1/2 teaspoon salt

Melt the butter and keep it warm.
Heat the vinegar or lemon juice until just warmed. Have small saucepan with boiling water and a measuring tablespoon ready.
Place the top of a double boiler over (not in) hot water. (This means the bottom of the top of the double boiler sound not make contact with the water heating in the bottom half of the double boiler.)
Place the egg yolks in the top of a double boiler and whisk until they begin to thicken. Now add 1 tablespoon of the boiling water. Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, one tablespoon at a time, beating the mixture after each addition.
Now add the warmed vinegar or lemon juice. Remove the double boiler from the heat. Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter. Add the salt and cayenne and beat the sauce until it is thick. Serve immediately.
Chetak

Here is the best way to malw the sauce in home.

3 egg yolks.1/4 teaspoon Dijon mustard,1 tablespoon lemon juice,1 dash hot pepper sauce.1/2 cup butter .In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water

www.ask.com

For 4 servings:
Melt 1 stick of butter, cut in pieces, in a glass measuring cup, covered, in the microwave, using 50% power.
Into blender container put: 3 large egg yolks, 2 Tablespoons lemon juice, 1 quarter teaspoon salt (or more) and a dash of cayenne. Turn on motor and instanly remove cover (or the small cover that’s in the lid). Using a large funnel, pour in the hot (make sure it’s hot) in a slow steady stream. When all butter has been added, turn off motor.

Ingredients:
2 egg yolks
4 tablespoons cream
2 tablespoons butter
1/2 lemon, juiced
1 pinch salt
1 pinch sugar
Chicken broth, optional
1 tablespoon white vinegar

Directions:
Combine all ingredients in the top of a double boiler, over boiling water. Stir until thick, approximately 3 minutes; set aside until ready to use.

Do not reheat or cover the pot. Thin, if needed with a little chicken broth. Stir in the vinegar.

http://mixes.cdkitchen.com/recipes/recs/…

whisk 3 egg yolks in a metal or glass bowl over simmering water for 2-3 min then add juice of half of a lemon. Then slowly whisk in 10 oz of clarified butter until thick. season with tabasco,and salt and pepper.

This might not be the kind of answer you want, but give it a try when you are in a hurry:

"Faux" Hollandiase: Mayonnaise with a bit of Dijon mustard to taste.