How do you make Hollandaise sauce?

Question

fresh sauce with eggs and butter

Answer 1

Here's what my sister does, it's GREAT!

4 eggs yolk
2 tablespoons lemon juice
1 cup butter or margarine, melted and hot

Place egg yolks and lemon juice in a blender container. Cover and blend at medium speed until blended. With motor running, slowly add hot butter or margarine in a thin steady stream (mixture thickens as butter or margarine is added). Cover and keep warm or, if making ahead, place plastic wrap directly on surface and refrigerate up to 2 days.

To reheat, place hollandaise in the top of a double boiler or in a bowl that fits snugly over a saucepan. Water in bottom pan should be hot, not boiling. Whisk sauce until heated. Serve over Chicken Cordon Bleu or with grilled steak or fish.

Answer 2

Its one of the toughest thing to make. A simple way we made it in the hotels: Melt 3 pounds of whole butter salted. Skim off the top and use only the clear butter, refered to as clarified butter.
Make sure butter is 140 degrees not hotter or it will break not colder or it will not get thick.

In a blender crack 3 eggs a drop of tabasco sauce a little salt OR chicken base and 2tablespoons lemon juiceTurn blender on low and add a little clarified butter at a time. The recipe will take 4-6 oz. of butter per egg. If done correctley you will have a thick sauce when you hear a gurgle from th blender. Extra clarified butter can be used to make eggs for breakfast. It has excellant flavor and a high smoking point.
Season with salt and pepper as needed.

Answer 3

From Marion Cunningham (Fannie Farmer). This hollandaise method is for people who believe they can't make hollandaise. It's absolutely fool-proof and I guarantee it. I love hollandaise for eggs benedict, broccoli and asparagus.

2 large egg yolks
2 tablespoons boiling water
1 cup unsalted butter, melted and hot
2 tablespoons freshly squeezed lemon juice
salt
red peppers, tiny pinch

Put the yolks in a blender or food processor.
Blend on low speed for a couple of seconds, just to whisk the eggs.
With the machine running, slowly pour in the boiling water, then, (with the machine still running) very, very, VERY slowly pour in the hot melted butter.
Be patient- you must pour the butter in in the thinnest of streams, like fast drops, or the sauce will break.
Add the lemon juice, salt to taste and the cayenne.
If the sauce is too thick, add a bit more boiling water.
Will hold, sitting in a bowl of warm water, for hours.

Answer 4

here's a recipe i found online:
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.

Answer 5

I usually buy a satchet of Colmans Hollandaise sauce and follow the instructions on the back........

It's just as nice....

Answer 6

Try going to cooks.com

Answer 7

go to allrecipes.com!