How do I make Hollandaise Sauce?!


Question:

How do I make Hollandaise Sauce?


Answers:
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.

there is no cream in Hollandaise sauce!!! Hollandaise is a "mother" sauce...consisting of egg yolks, lemon juice, white wine, clarified butter, and a little cayenne. dash of salt....Jesus..cream?? c'mon!!!

Here's my recipe from my cook book


Hollandaise Sauce
David Herzog

? stick butter
4 egg yolks, well beaten
2 to 2 ? Tbs. lemon juice
Pinch of white pepper
? tsp. salt
few drops of Tabasco sauce

Melt the butter and remove from heat. The butter needs to be liquefied but not hot. Gradually pour the butter into the beaten egg yolks, warmed over hot water. Stir in lemon juice, salt and pepper. Serve warm

Blender Hollandaise Sauce


3/4 cup 10 min 5 min prep

2 egg yolks
1-2 tablespoon lemon juice
1 dash cayenne pepper
1/2 cup butter, melted


Place egg yolks, lemon juice and pepper in blender container and blend until lemon color.
Turn blender to high and very slowly add butter, blend until thick, about 30 seconds.
To serve, heat sauce slowly in top of double boiler over hot water.
An excellent addition to cooked veggies, fish or poached eggs.
To reheat in the microwave: Pour the sauce into a microwave safe glass measuring cup.
Heat at 30% power until heated through, stirring after every 30 seconds.




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