Hollandaise Sauce
Make a little or a lot
Submitted by: ChiChi
Recipe Source: Modified from The Better Homes & Gardens Bible
Keywords: eggs benedict vegetables asparagus fish hollandaise sauce elegant party karen
Ingredients:
Keywords: eggs benedict vegetables asparagus fish hollandaise sauce elegant party karen
Ingredients:
| 3/4 cup | 1/2 Recipe | 1 person | |
| Butter, Melted | 8T or .5c | 4T or .25c | 3 T |
| Egg Yolks | 3 | 2 | 1 |
| Water | 1 Tbls | 1 1/2 tsp | 1 tsp |
| Lemon Juice | 1 Tbls | 1 1/2 tsp | 1 tsp |
| White Pepper | 1 tsp | 1/2 tsp | Pinch |
| Garlic Powder | 1 tsp | 1/2 tsp | Pinch |
| Paprika | Pinch | Pinch | Pinch |
| Dry Sherry | 1 1/2 tsp | 1 tsp | 1/2 tsp |
* Replace White Pepper with Cayenne Pepper for an extra kick
* Omit the Garlic if desired
* Can also top with chopped Green Onion
* Use Dry White Wine in place of the Dry Sherry, or simply thin with warm water
Directions:
Put the butter in a measuring cup and microwave until just melted. If its too hot, it will cook the eggs.
Vigorously whisk together the egg yolks, lemon juice, garlic and pepper in a stainless steel bowl 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 a portion at a time with continuous whisking, until the sauce is thickened and doubled in volume. Remove from heat.
Add the Sherry to thin until desired consistency. Cover and place in a warm spot until ready to use or serve at once.
When serving the dish, top the sauce with paprika. Optionally top with chopped green onions or chives.
If sauce is too thick or curdles, immediately whisk in 1 to 2 tablespoons hot water.
Special Tips or Information:
It's Important to have all ingredients at room temperature for the binding process.
Be careful not to let the eggs get too hot or they will scramble.
Don’t try to make Hollandaise on a very humid day unless you use clarified butter (See Glossary of Terms tab).
Tip for separating the egg yolks: Just crack it in your hand and let the white run through your fingers. You'll be left holding just the yolk.
Warnings:
This sauce contains raw egg.
You can use cooking sherry or cooking wine, but these alternatives contain a lot of salt. Use sparingly and omit any additional salt. Remember that butter contains salt also, unless you choose the unsalted butter variety. The alternative is to just use plain warm water to thin. I personally have blamed the cooking wine versions for my final product tasting way too salty.
Additional Comments:
A professional chef will make Hollandaise over low direct heat, but this is not for a novice. It takes experience and a very quick wrist to pull this off.
Double Boiler Alternative 1:
I make a double boiler from a double vegetable steamer pan. I place a Pyrex 4 cup measuring cup on top for the indirect heat.
Double Boiler Alternative 2:
Select a shallow stainless steel bowl that will set ontop of a saucepan where the bottom does not touch the water.
Food Idea's with Hollandaise:
Eggs Benedict of course!
Serve with cooked vegetables (like asparagus spears), poultry, fish, or eggs.
Crabcakes smothered in Hollandaise and topped with bacon chunks...sounds yummy too!
Quantity:
Makes 3/4 cup sauce
(twelve 1-tablespoon servings)
Prep Time: 10 min
Cooking Time: 10 min
Nutritional Values:
Per serving: 83 kcal cal., 9 g fat (5 g sat. fat, 74 mg chol., 91 mg sodium, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet
It's Important to have all ingredients at room temperature for the binding process.
Be careful not to let the eggs get too hot or they will scramble.
Don’t try to make Hollandaise on a very humid day unless you use clarified butter (See Glossary of Terms tab).
Tip for separating the egg yolks: Just crack it in your hand and let the white run through your fingers. You'll be left holding just the yolk.
Warnings:
This sauce contains raw egg.
You can use cooking sherry or cooking wine, but these alternatives contain a lot of salt. Use sparingly and omit any additional salt. Remember that butter contains salt also, unless you choose the unsalted butter variety. The alternative is to just use plain warm water to thin. I personally have blamed the cooking wine versions for my final product tasting way too salty.
Additional Comments:
A professional chef will make Hollandaise over low direct heat, but this is not for a novice. It takes experience and a very quick wrist to pull this off.
Double Boiler Alternative 1:
I make a double boiler from a double vegetable steamer pan. I place a Pyrex 4 cup measuring cup on top for the indirect heat.
Double Boiler Alternative 2:
Select a shallow stainless steel bowl that will set ontop of a saucepan where the bottom does not touch the water.
Food Idea's with Hollandaise:
Eggs Benedict of course!
Serve with cooked vegetables (like asparagus spears), poultry, fish, or eggs.
Crabcakes smothered in Hollandaise and topped with bacon chunks...sounds yummy too!
Makes 3/4 cup sauce
(twelve 1-tablespoon servings)
Prep Time: 10 min
Cooking Time: 10 min
Nutritional Values:
Per serving: 83 kcal cal., 9 g fat (5 g sat. fat, 74 mg chol., 91 mg sodium, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet
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