Very nice receipe to make Hollandaise sauce??!
I like Hollandaise sauce,but finding it too heavy to take ready- made- bottled Hollandaise sauce back in my country!. Want to recreate it back in my country using the similar ingredients!. Would you know any lovely receipes!?!?Www@FoodAQ@Com
Answers:
The secret to this easy Hollandaise Sauce is in separating the egg yolks!. Remove all the egg whites, as they can thin the sauce!. also, it is best prepared in a double boiler to prevent overheating!.
Ingredients:
1/2 cup butter or margarine
11/2 tablespoons lemon juice
1/8 teaspoon salt
Dash white pepper
3 egg yolks
Procedure:
Cut the butter into several pieces and bring to room temperature!. In the top of a double boiler, combine egg yolks, lemon juice, salt and pepper!.
Add a piece of butter!. Cook, stirring steadily with a wooden spoon or wire whisk, over, but not touching, boiling water!.
When butter melts and sauce begins to thicken, add remaining butter, stirring constantly, until melted!. Continue cooking as sauce thickens, about 2 more minutes!.
Immediately remove from heat!.Www@FoodAQ@Com
Ingredients:
1/2 cup butter or margarine
11/2 tablespoons lemon juice
1/8 teaspoon salt
Dash white pepper
3 egg yolks
Procedure:
Cut the butter into several pieces and bring to room temperature!. In the top of a double boiler, combine egg yolks, lemon juice, salt and pepper!.
Add a piece of butter!. Cook, stirring steadily with a wooden spoon or wire whisk, over, but not touching, boiling water!.
When butter melts and sauce begins to thicken, add remaining butter, stirring constantly, until melted!. Continue cooking as sauce thickens, about 2 more minutes!.
Immediately remove from heat!.Www@FoodAQ@Com
Ingredients
# 3 egg yolk
# 1 tablespoon cold water
# 1 cup sweet butter
# 4 teaspoons lemon juice
# 1/2 teaspoon salt
# cayenne pepper
Directions
1
Place egg yolks and water in the top of a double boiler and beat well with a wire whip or fork!.
2
Put all but 2 tbs of the butter in a small saucepan over moderately low heat (about 225F degrees) until just melted!.
3
Add 1 tbs of the cold butter to the egg and water mixture and place over hot, not boiling water!.
4
Whip constantly until egg yolks thicken slightly!.
5
Remove from heat and whip in the second tbs of cold butter!.
6
Gradually pour the melted butter into the egg mixture, beating constantly!.
7
Place over hot, not boiling, water (water below should not touch bottom of pan) cook until thickened, whipping constantly!.
8
Thickened Hollandaise should hold the imprint when a fork or whip is drawn across the surface!.
9
Remove from heat and stir in lemon juice, salt, and cayenne!.
10
Sauce may be placed in top of double boiler over hot, not boiling, water, covered, and kept until serving time!.
11
Serve with vegetables, baked or broiled fish, and shell-fish!.
12
Note: if you use salted butter, omit the salt in the recipe!.Www@FoodAQ@Com
# 3 egg yolk
# 1 tablespoon cold water
# 1 cup sweet butter
# 4 teaspoons lemon juice
# 1/2 teaspoon salt
# cayenne pepper
Directions
1
Place egg yolks and water in the top of a double boiler and beat well with a wire whip or fork!.
2
Put all but 2 tbs of the butter in a small saucepan over moderately low heat (about 225F degrees) until just melted!.
3
Add 1 tbs of the cold butter to the egg and water mixture and place over hot, not boiling water!.
4
Whip constantly until egg yolks thicken slightly!.
5
Remove from heat and whip in the second tbs of cold butter!.
6
Gradually pour the melted butter into the egg mixture, beating constantly!.
7
Place over hot, not boiling, water (water below should not touch bottom of pan) cook until thickened, whipping constantly!.
8
Thickened Hollandaise should hold the imprint when a fork or whip is drawn across the surface!.
9
Remove from heat and stir in lemon juice, salt, and cayenne!.
10
Sauce may be placed in top of double boiler over hot, not boiling, water, covered, and kept until serving time!.
11
Serve with vegetables, baked or broiled fish, and shell-fish!.
12
Note: if you use salted butter, omit the salt in the recipe!.Www@FoodAQ@Com
The easiest way to get perfect Hollandaise is to use a blender!. This recipe has all the same ingredients as the classic, but no double boiler and no chance of the sauce separating!.
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
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@FoodAQ@Com
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
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@FoodAQ@Com
Those dry mix packets are indeed good!. But here's how I make mine!.
3 egg yolks
2 Tbsp fresh lemon juice
1 stick (8 Tbsp) cold butter, not margarine
Whisk the yolks and lemon juice together on low to med-low heat!. Add 4 Tbsp butter and whisk until they melt!. Whisk in the remaining 4 Tbsp one Tbsp at a time and don't add the next Tbsp until the previous one has melted!. When it's all smooth and velvety, it's done!.
If your sauce "breaks" (meaning curdled looking) whisk in a Tbsp of HOT water!. Should fix it easily!.Www@FoodAQ@Com
3 egg yolks
2 Tbsp fresh lemon juice
1 stick (8 Tbsp) cold butter, not margarine
Whisk the yolks and lemon juice together on low to med-low heat!. Add 4 Tbsp butter and whisk until they melt!. Whisk in the remaining 4 Tbsp one Tbsp at a time and don't add the next Tbsp until the previous one has melted!. When it's all smooth and velvety, it's done!.
If your sauce "breaks" (meaning curdled looking) whisk in a Tbsp of HOT water!. Should fix it easily!.Www@FoodAQ@Com
you could cheat and buy the dry mix pouches!.!.!.they aren't heavy!
all you do is add butter and a bit of water and my dad just LOVES it and he is a hollandaise snob :)Www@FoodAQ@Com
all you do is add butter and a bit of water and my dad just LOVES it and he is a hollandaise snob :)Www@FoodAQ@Com
http://www!.ehow!.com/how_13904_make-holla!.!.!.Www@FoodAQ@Com