Does anyone know a good easy recepe for hollandaise sauce?

Answer 1

Ingredients:
1 c. white wine
1 c. white wine vinegar
2 shallots, chopped
1 tsp. black peppercorns
1/2 tsp. red pepper flakes
3 egg yolks
1 lb. unsalted butter
Juice of 1 lemon
Salt


Steps:
1. Place the white wine, white wine vinegar, shallots, peppercorns and red pepper flakes in a saucepan and bring to a simmer.

2. Simmer until liquid has reduced to 1/2 c., and then strain the liquid into another container. Discard the seasonings.

3. Meanwhile, bring about two inches of water to a simmer in the bottom of a double boiler.

4. Melt the butter in a small saucepan over low heat until completely melted.

5. Skim off and discard the white foam that rises to the top. Ladle off and reserve the clear yellow liquid in the middle (this is clarified butter) and discard the milky liquid that has fallen to the bottom.

6. Place the egg yolks in a medium metal bowl or in the bowl of a double boiler and whisk together.

7. While whisking the egg yolks continuously, place the bowl over the simmering water for about 20 or 30 seconds, and then remove it and whisk for a few seconds. Repeat.

8. Heat the yolks slowly so that they don't scramble. If they scramble, you'll need to start over.

9. Keep whisking until the yolks get firmer. Look for the ribbon stage, when they're firm enough that when you lift the whisk out of the yolks and drizzle some back onto the surface, it forms a ribbonlike pattern that lasts for a few moments before sinking back into the yolks.

10. Slowly drizzle some of the melted clarified butter over the beaten yolks, whisking constantly. When a ladle or two of butter has been blended in, begin alternating between the melted butter and the vinegar mixture.

11. Notice when the mixture has thickened and begins resembling a sauce, then season with salt and begin tasting. If too tart, whisk in more melted butter - if not tart enough, squeeze in some lemon juice.

12. Keep in a warm place until ready to use. The sauce will thicken as it sits.

http://www.ehow.com/how_13904_make-hollandaise-sauce.html

Answer 2

Ingredients

4 egg yolks
½ teaspoon salt
½ teaspoon dry mustard
1 Tablespoon fresh squeezed lemon juice
1 shot tobasco -- see Notes below
¼ pound butter (one stick)
The great and rich egg lemon sauce of France! The old method of preparation was time-consuming and not always foolproof. This method, using a blender, or Cusinart (food processor) works very well and is totally simple.

Melt the stick of butter in a sauce pan, and keep warm. Into the blender place the yolks, salt, mustard, lemon juice, and Tobasco. Blend for three seconds. Heat your melted butter until it just starts to sputter, but not burn. Then turn the blender back on, and while the blender is going, slowly pour in the hot butter. The temperature of the butter is the secret: It must be very hot, and the hollandaise will thicken immediately.

The texture should be that of a thick sauce. If your sauce is more of a custard, or if it resembles curdled milk, then you added the butter too quickly.

Serve on vegetables, poached eggs, or meats.

NOTES :
A "shot" of Tobasco, means one squirt from the bottle.
Twist the lemon peel to get some of the lemon oil in the fresh squeezed lemon juice.
If using a Cusinart, which is what I use as it works quite well, use it as you would to make mayonnaise, trickling the butter through the drizzle hole in the white pusher. You may need to remove the pusher and pour the last bit of butter in, because it may not trickle through.
I love this on asparagus.

Tip:
If you try to reheat leftover hollandaise sauce in the microwave, or on a stovetop, the results will be disappointing, the egg portion of the sauce cooking hard, or the sauce separating. So what you do is allow the sauce to come to room temperature, and then spread the solid chunks of it on the hot food on which you want the sauce. Cover the food, and in a minute or two the hollandaise will have become a sauce again.
Enjoy!




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Answer 3

1 tsp white peppercorn crushed
1 tbspn white wine vinegar
3 egg yolks
250g melted butter
juice of 1/2 lemon
salt

First of all prepare the gastrique; mix together in a shallow pan 2 tbls water the crushed peppercorns and the white wine vinegar.
Set the pan over high heat and reduce by twothirds.
Take the pan off the heat and whisking continuously beat into the gastrique 1 tbspn water and the egg yolks. Place the pan over very gentle direct heat or better still in a bainmarie filled with very hot but not boiling water.
Continue beating make sure that the whisk reaches right to the bottom of the pan so that the egg yolks emulsify and do not begin to scramble.
After 8 to 10 minutes the mixture should be very creamy. Take great care that the temperature never exceeds 60C (140F).
Now whisking continuously beat in the melted butter a little at a time.
If the sauce becomes too thick add 1 or 2 tbspns lukewarm water then continue to whisk in the butter. Season to taste then add a few drops of strained lemon juice.
Strain through a muslin cloth if you like a very smooth sauce.
Serve at once or keep the sauce in a bainmarie filled with warm water.
Hollandaise sauce is used as a base for several other sauces.

Answer 4

Put all this in your blender; 1 stick melted butter, room temperature, 6 egg yolks, juice from 1 lemon (according to taste) pinch salt, white pepper, a 1/4 tsp of powdered mustard, if you like; blend eggs, lemon,s&p, mustard, then slowly drizzle butter into running blender and it will emulsify into Hollandaise sauce!

Answer 5

HOLLANDAISE SAUCE

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.

HOLLANDAISE SAUCE

Use this hollandaise sauce to top asparagus, eggs, or serve with other vegetable recipes.

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

http://www.worldwideschool.org/library/books/tech/recipes/sauces/hollandaise-1/Chap1.html

Answer 7

be sure you do this right
if you don't temper the eggs correctly you could get salmonella