Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, classic hollandaise sauce. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Classic Hollandaise Sauce is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Classic Hollandaise Sauce is something which I have loved my whole life.
In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter.
To begin with this particular recipe, we must first prepare a few components. You can cook classic hollandaise sauce using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Classic Hollandaise Sauce:
- Get 1/2 cup unsalted butter ( 1 stick ) ; melted and kept warm
- Make ready 3 large egg yolks
- Prepare 3 tbsp fresh lemon juice
- Take 1 tbsp heavy cream
- Get 1/4 tsp black pepper
- Get 1/4 tsp salt
- Make ready 1/2 tsp hot sauce, such as Franks brand
- Prepare 1/2 tsp cajun seasoning. This spice can be changed according to what your serving, such as 1/2 teaspoon chili powder for Mexican dishes or 1/2 teaspoon grill seasoning for grilled foods.
Pronounced [HOL-uhn-dayz] A rich egg based sauce flavored with a bit of lemon or vinegar, butter and a hint of cayenne pepper. Hollandaise sauce made the traditional way is tricky and it can turn on you in a heartbeat. If you use this fool proof method you can make a classic hollandaise sauce in less than a minute every time. Hollandaise Sauce is one of the great classic sauces of the world that's notoriously hard to make by hand, even for seasoned chefs.
Instructions to make Classic Hollandaise Sauce:
- It is important to use a double boiler for this sauce. You can make your own double boiler by fitting a heat safe bowl over a saucepan of simmering water. The water should not touch the bottom of the top bowl.
- In the top part of the double boiler add egg yolks, cream, lemon, salt, pepper, hot sauce and cajun seasoning. Whisk well and let sit at room temperature 15 to 20 minutes. This helps to stabalize the yolks and thicken them some.
- Place yolk mixture over simmering water, whisking at all times until foamy and starting to thicken, about 3 to 5 minites If at any time mixture seems to be thickening to much remove from heat and add drops of simmerng water from bottom of double boiler and whisk until smooth. Off heat drizzle in warm butter, whisking vigorously until all butter is added and is creamy and thick.
- This sauce should be served as soon as possible, it can not be reheated or it will seperate. However you can keep it warm for about an hour by placing in a heat proof serving dish, place dish in pan of very hot water. If it becomes to thick whisk in a bit of very hot water.
- Serve with steamed, blanched, roasted, grilled or sauteed vegetables. Also serve with roasted sauteed or grilled meats.
Perfect poured over asparagus, lightly steamed fish or over Eggs Benedict this is a failsafe recipe for Classic Hollandaise Sauce. Hollandaise sauce is a classic creamy sauce that's perfect for breakfast or brunch! This recipe is easy and no-fail. This creamy, classic hollandaise sauce recipe is the perfect complement for seafood, green veggies, and of course, eggs Benedict. Classic Hollandaise Sauce - Michael Ruhlman whips up some Hollandaise the old fashioned.
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