How do you make hollondaise (?) sauce?!
Answers: Used to have it with eggs benedictine years ago and would love to be able to make it myself.
Hollandaise Sauce
4 egg yolks
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.
EGGS BENEDICT
8 slices Canadian bacon
4 English muffins, split
2 teaspoons white vinegar
8 eggs
Salt and pepper, to taste
Hollandaise sauce, recipe above
Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.
Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. . Yield: 4 servings
there are some mix packs in the store, nk you just add wate rand butter to them and cook them on the stove with a whisk (the one i normally use is linked below)
thats one of my favorite meals and I use that to make it all the time, quick and easy!
its quite tricky even for a first year apprentise like myself.. its the type of sauce you have to keep warm but not hot or cold.. or it will break on you.. which makes you question weather or not you ever want to cook again.. also quite costly.. i can remember off the top of my head, you have to clarify butter before hand.
1. first whisk egg yolks until thickened and pale. Whisk in water and lemon juice.
2. cook over baine marie until it becomes thick.
3. whisk in clarified butter SLOWLY so it doesn split, add until it becomes the consistency of whipping cream
thats off the top of my head... another more knowledgable chef will come along and tell you otherwise, but this will give you an idea..
but above all things NEVER EVER EVER use prepakaged mixes.. they are complete garbage stick with the real thing for the sake of culinary arts! ps. read the labels on some of them.. i personally do not enjoy aluminum and chloride in my hollondaise sauce.. as much as some people might!
have fun!
Hollandaise sauce is delicious over asparagus or other cooked vegetables, fish dishes, and Eggs Benedict.
* 1/2 cup butter
* 3 large egg yolks
* 1 tablespoon plus 1 teaspoon of lemon juice
* 1/8 teaspoon salt
* dash cayenne pepper or hot pepper sauce
* 2 tablespoons hot water
* finely chopped fresh parsley, if desired
Heat butter in a heavy saucepan until hot and foamy, but not browned. In a small bowl, whisk or beat egg yolks with lemon juice, salt, and cayenne pepper or hot sauce. Gradually beat in butter, then water. Return mixture to saucepan and beat over very low heat until mixture is slightly thickened. Serve immediately or let stand over warm water for up to 30 minutes.
If desired, sprinkle with chopped fresh parsley before serving.
Makes about 2/3 cup of hollandaise sauce.
happy cookin!!!!
It's pretty complicated, but ABSOLUTELY worth the effort:
Bring a shallow pot of water to a simmer.
Heat 300g butter very slowly in a saucepan. It should separate to clear (clarified) yellow liquid with white milk solids at the bottom. Carefully pour the clarified butter into a jug with a lip.
Whisk 2 egg yolks with some vinegar or lemon juice in a large stainless steel bowl for about 10 minutes or until foamy and thickened.
Remove from heat
Slowly pour in the clarified butter in a really thin trickle whisking all the time. If you pour the butter too fast you will split the mixture! (Sometimes a drop of hot water will bring it back together if it splits.)
Season with salt and pepper, adding a few drops more vinegar to taste. Add chopped tarragon to make bearnaise to go with steak. mmmm
It won't keep at all and MUST be used within a couple of hours.
The powdered ones that just add water are pretty cr@p. Maille do jars of hollandaise that aren't bad if you are feeling lazy...
Monica, your recipe is actually for a beurre blanc - a really yummy sauce but not an hollandaise. It is a bit easier than an hollandaise and is great to serve with fish etc but won't give you a true Benedict
Knorr's package mix if I am cooking for myself. I use the recipe in Joy of Cooking if I am serving it to someone else, too.
REVERSE EGGS BENEDICT
8oz. butter, 2 egg yolks, 6 crushed peppercorns, 1 tablespoon of vinegar. salt and cayenne pepper.
Put peppercorns and vinegar in frying pan and reduce the vinegar completely.
Add 1 tablespoon of cold water and allow to cool.
Whisk in the egg yolks.
Heat gently whisking constantly. Don't want to create scrambled egg.Until the mixture thickens to a cream.
Take from heat and slightly cool.
Whisk in melted butter.
Serve only slightly warm.