Is any one knows how to make a hollands sauce?

Answer 1

hollandaise?

Classic Hollandaise Sauce
[HOL-uhn-dayz] A rich egg based sauce flavored with a bit of lemon or vinegar, butter and a hint of cayenne pepper. The sauce is served over vegetables, fish, or Eggs Benedict.

The most important aspect of a successful sauce is to use a double boiler and make sure not to allow the water in the bottom of the double boiler to boil, just remain, hot and lightly simmering. You can add a tablespoon of cold water if needed to reduce the heat of the water if it starts to boil.

The sauce should be served immediately upon completion.

Makes: 1 cup
I N G R E D I E N T S
2 tablespoons white-wine or tarragon vinegar or fresh lemon juice
4 tablespoons boiling water
3 large egg yolks
1/2 cup unsalted butter
1/4 teaspoon cayenne
1/2 teaspoon salt


I N S T R U C T I O N S

Melt the butter and keep it warm.

Heat the vinegar or lemon juice until just warmed. Have small saucepan with boiling water and a measuring tablespoon ready.

Place the top of a double boiler over (not in) hot water. (This means the bottom of the top of the double boiler sound not make contact with the water heating in the bottom half of the double boiler.)

Place the egg yolks in the top of a double boiler and whisk until they begin to thicken. Now add 1 tablespoon of the boiling water. Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, one tablespoon at a time, beating the mixture after each addition.

Now add the warmed vinegar or lemon juice. Remove the double boiler from the heat. Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter. Add the salt and cayenne and beat the sauce until it is thick. Serve immediately.

Answer 2

Here is my fav recipe for Hollandaise. It's easy to make.
In a small sauce pan, stir with a wooden spoon
2 egg yolks and
3 tablespoons lemon juice.

Add 1/2 stick (1/8 pound) cold butter in a couple of chunks

Stir all this over a very low heat. Don't stop stirring! Stir until all the butter is melted and the sauce is thickened. The idea is to heat slowly allowing the egg yolk to slowly cook without turning to scrambled eggs.
Makes 1 cup.

You can store it in the refrigerator and revive it with a little hot water.

Answer 3

Hollandaise Sauce
Serves 6 (4 Tbsp per serving)

1 Cup Hellmann’s Real Mayonnaise
1/2 Cup Eggbeaters
2 Tbsp Lemon Juice
1/2 Tsp Mustard Powder
1/4 Tsp Salt

Instructions:
In small saucepan with wire whisk beat all ingredients until smooth. Stirring constantly , cook over medium-low heat until thick (do not boil).

Serve over eggs, vegetables or fish.

Answer 4

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.

Answer 5

Hollandaise Sauce
INGREDIENTS:
1/2 cup butter
2 egg yolks
1/4 teaspoon salt
2 tablespoons lemon juice
few grains cayenne pepper
PREPARATION:
Melt butter in a double boiler over simmering water (low heat). Beat egg yolks well and add to butter, stirring constantly with a wire whisk or wooden spoon. Gradually add lemon juice. Cook, stirring, until thickened and hot.

Answer 6

If hollendaise:

6 eggs
A butter/flour rue
3 lemons

Make rue clarify butter on low heat,add flower in small amounts to get a fair consistency.
Add the egg yolks only. Mix well.
heat the lemons in a micro for 20 sec.
Add lemon juice.
serve immediately, does not hold up well.

Answer 7

Hollandaise sauce

Answer 8

The key to Hollandaise sauce is to control the double boiler.
If you don't, the eggs scramble. I've done it.

Answer 9

Here you go!

http://southernfood.about.com/cs/saucerecipes/a/bl30930l.htm

Answer 10

Do you mean hollandaise?