How do make Hollidaise sauce?

Answer 1

HOLLANDAISE SAUCE

1/4 cup butter
1/4 cup cream
2 egg yolks, beaten
1 tablespoon freshly squeezed lemon juice
salt to taste
pinch of cayenne pepper
pinch of paprika
1 teaspoon freshly minced parsley

Melt butter in the top of a double boiler. Stir in cream and beaten egg yolks. Whisk together. Add salt and lemon juice. Cook over boiling water in a double boiler until mixture thickens, stirring constantly.

Remove from heat and beat with a whisk until light. Stir in cayenne pepper, paprika and freshly chopped parsley, if desired.

TRUE HOLLANDAISE

Hollandaise is one of the five mother sauces; Espagnol (red sauce similar to Marinara with a richer body than mire poix), Demi-glace, (a reduced meat stock, thick and very rich), Béchamel (cream or milk based sauce with mild onion and bay flavor), and Veloute (stock, typically chicken, thickened with a roux).

Best known as the topping for Eggs Benedict, this is a very rich, delightful sauce that is one of the more difficult to make on the first try.

It requires a delicate emulsion of eggs yolks, butter fats, and lemon juice, but every ounce of effort is worth the while and it is receptive to a great number of variations.

While the specifics vary some, the process and core ingredients of a true Hollandaise are always the same.

Ingredients:

egg yolks (one per 2 guests served)
clarified butter (2 ounces per egg used)
lemon juice
salt and pepper

Other ingredients typically used for flavor:

hot sauce
white wine

Tools required:

A good quality balloon whisk with a comfortable grip
A metal bowl large enough to hold all the ingredients you intend to use - but don't put them in there yet
A ladle, two ounce preferred and no larger than 4 ounce
A pot deep enough to hold 2 inches of water at least 3 inches from the bottom of the bowl and large enough so that the bowl rests nicely in it's mouth
A towel or bowl stand
service container and utensil (a gooseneck is great for this)

Optional:

A rubber scraper
A chinois (fine wire-mesh strainer)

Popular Variations:

Béarnaise - the addition of a white wine, vinegar, and tarragon reduction
Dijonaise - the addition of Dijon mustard
Maltaise - the addition of orange zest and juice
Mousseline or Chantilly - the addition of whipped cream
Choron - a Béarnaise with tomato paste
Colbert - a Béarnaise with demi-glaze
vin Blanc - the addition of white wine and fish stock
Zabaglione - exclude the butter and add sugar and Marsala wine

First, you have to make clarified butter. There are a number of simple ways to do this. Easier methods for a home cook are as follows.

Take 2 pounds (or more if you'll use it like I do) in a metal container and set it on the top of your range with the oven on. Save energy by doing this while you're baking something and have the oven on anyway.

Depending on the ambient temperature of the room, this could take anywhere from an hour to 3 or 4 in the winter but involves less risk of messing it up. You can also make a steam bath by bringing water to a boil in a pan large enough to set the container holding the butter inside. This takes much less time but requires more attention.

Once the water is at a boil, turn it down VERY low or completely off to just keep the water hot (between 160 and 185 as you would when poaching). You don't want to cook the butter solids or evaporate the water, just separate them from the butter fats. The gentle heat of either of these methods will slowly and without cooking or burning the butter solids and water separate out the butter fats and bring them to the top. When the clear yellow oil has completely separated and the rest settles to the bottom (boiling it will also stir the layers together making it impossible to use), ladle off the butter fats into another container and reserve covered at room temperature. (If you refrigerate it, it will become solid and you'll only need to melt it again for use). The rest can be disposed of at your convenience.

While the butter is clarifying, take out the eggs, lemon or lemon juice, other ingredients and tools.

Remember: Mise en place - "Things in place." Have everything you need before you start. Put about 2 inches of water into the pot or sauce pan and bring it to a boil. Reduce the heat to a VERY low simmer.

Once you've gotten the hang of the Hollandaise, you can try scrapping the double boiler idea altogether and try it the way pros do, straight over an open low flame. It's faster but more difficult to keep the yolks from coagulating.

Crack and separate the eggs and reserve the whites for a meringue or heart-healthy omelet later on. Make sure to get as much of the white separated from the yolk as possible. Egg whites detract from the fluffiness of the end product. Set the yolks in the metal bowl you intend to use.

Roll the lemons between your palm and a hard surface giving moderate pressure. This will break the pulp membranes and produce more juice. Cut the lemon open and juice it if needed. I like to use my hand and squeeze it upside down in my palm to catch the seeds.

Prepare any of the ingredients for the variations mentioned above and set aside. Set out your bowl stand or roll your towel like you're going to snap someone with it and make a circle that the bottom of the bowl will rest nicely in. This will keep the bowl from migrating while you incorporate the butter.

Set the clarified butter with the ladle next to the bowl. Stand (on the left if you're right handed and on the right if you're left handed - you'll whisk with your writing hand, most likely).

By now, the water should be at a rolling boil, ready to be reduced to a simmer; the clarified butter should be approaching room temperature, and the egg yolks should be at room temperature.

It's time to begin:

Add a little of the lemon juice, hot sauce, and white wine, just enough to loosen the proteins, to your egg yolks and whisk together. This will make it easier to whip the eggs without coagulating them, It will concentrate the flavors as the moisture cooks off. Place the bowl of egg yolk mixture over the double boiler pot and start whisking vigorously.

Periodically, remove the bowl from the heat when you see the eggs start to dry a little on the sides, but continue to whisk. You can't stop until you're done. Return the bowl to heat, whisking and turning the bowl to whisk every bit of egg evenly.

Continue to whisk until the yolks become light, fluffy, and lemon colored and a very thick ribbon remains when you pull the whisk from the yolks and write a figure 8 in the bottom of the bowl. You should be able to smell the wine and lemon juice clearly.

Remove the eggs from the heat and set the bowl on the towel or stand. Whisk gently, now, until the eggs reach closer to the temperature of the clarified butter. Then, begin to add the clarified butter VERY slowly, whisking vigorously until combined.

A single egg yolk can hold up to 4 ounces of butter, but 2 are more than sufficient for a great Hollandaise (3 eggs - 6 ounces clarified butter, 5 eggs, 10 ounces clarified butter).

Once you've incorporated about 1/3 of the clarified butter into the eggs, add more lemon juice and white wine, again just enough to loosen the proteins slightly. I would guestimate no more than 1 tablespoon liquid per ounce of butter. This will make the emulsification more stable.

Once this is incorporated, begin adding the rest of the clarified butter. Since the emulsification is now more stable, you can add the butter more quickly. Once all the butter is incorporated, taste and gently stir in salt, pepper, hot sauce, and more lemon juice as needed.

Gently stir in the ingredients for your variation if you've chosen to do so and hold at room temperature. Use it all at that meal because a Hollandaise cannot, by ANY means, be reheated or stored. Trust me, it just doesn't work.

Now, hopefully you haven't had any problems. But just in case, these are bad signs:

The egg yolks look scrambled instead of light and fluffy - dump it and start again.

The butter doesn't want to go into the eggs and it looks as though you have a glossy oil slick on top. Take a few more eggs and whisk them as you did before, add some white wine or lemon juice to loosen the mixture like you did at the start, and slowly whisk in the "broken" hollandaise. It doesn’t always work, but sometimes it can be saved. If not, start again from scratch with new ingredients.

MOCK HOLLANDAISE SAUCE

This is very similar to a light Hollandaise sauce. It is excellent on a variety of cooked vegetables and especially fine for making deviled eggs.

1 egg yolk
3/4 c. plain low fat yogurt
2 tbsp. fresh lemon juice
1/4 tsp. salt
1/8 tsp. dry mustard

Beat egg yolk slightly in a heavy saucepan with 1/4 cup yogurt, lemon juice, salt, and mustard. Cook over low heat, stirring constantly until thick and smooth. Remove from heat. Slowly stir in remaining 1/2 cup yogurt; blend well. Serve warm over vegetables or store in a covered jar in refrigerator. Reheat gently over low flame. 1 serving: 1 1/2 tablespoons.

Answer 2

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 3

Hollandaise Sauce
3 egg yolks
1/4 cup water
2 tablespoons lemon juice
1/2 cup cold butter, cut into 8 pieces
1/8 teaspoon salt
1/8 teaspoon paprika
Dash white pepper
In a small heavy saucepan or double boiler, whisk together the egg yolks, water and lemon juice. Cook and stir over low heat until mixture begins to thicken, bubbles around edges and reaches 160°, about 20 minutes. Add butter to yolk mixture, one piece at a time, whisking after each addition until butter is melted. Remove from the heat; stir in the salt, paprika and pepper. Serve immediately. Yield: 1 cup.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=13887

Answer 4

As someone else previously mentioned, Knorr brand makes a great Hollandaise sauce. I just add a squeeze of fresh lemon juice to it and it tastes just as good as my homemade (and I'm a chef!) If you want it to be a little richer... whisk in an egg yolk at the end.

Answer 5

The recipe is at foodnetwork.com

I always purchase 'Knorr' packaged sauce, easier, let time
and VERY GOOD.

Just like homemade.

Try it!

Answer 6

I agree.
Use the powdered stuff and add some fresh lemon.
Its a LOT easier and nearly as good.