I would like to make my own hollandaise sauce but I've forgotten how?

Question

Can you help me....the simpler, the better.

Answer 1

This is easy, I make it at least once a week.

8 Tbsp. unsalted butter (this is important)
3 egg yolks
1 Tbsp. fresh lemon juice

Whisk the yolks and juice in a pan over med-low. Add 4 Tbsp of butter. Whisk until the butter is melted. Add the remaining Tbsp of butter one pat at a time until each one is melted. If it looks like it's curdling, add a Tbsp of water and keep whisking.

Answer 2

2 large egg yolks
1 dessertspoon lemon juice
1 dessertspoon white wine vinegar
4 oz (110 g) butter
salt and freshly milled black pepper

Begin by placing the egg yolks in a small bowl and season them with a pinch of salt and pepper. Then place them in a food processor or blender and blend them thoroughly for about 1 minute. After that, heat the lemon juice and white wine vinegar in a small saucepan until the mixture starts to bubble and simmer. Switch the processor or blender on again and pour the hot liquid on to the egg yolks in a slow, steady stream. After that, switch the processor or blender off.

Now, using the same saucepan, melt the butter over a gentle heat, being very careful not to let it brown. When the butter is foaming, switch the processor or blender on once more and pour in the butter in a thin, slow, steady trickle; the slower you add it the better. (If it helps you to use a jug and not pour from the saucepan, warm a jug with boiling water, discard the boiling water and then pour the butter mixture into that first.) When all the butter has been incorporated, wipe around the sides of the processor bowl or blender with a spatula to incorporate all the sauce, then give the sauce one more quick burst and you should end up with a lovely, smooth, thick, buttery sauce.

Its easy and very tasty but it does CONTAIN RAW EGGS.

Answer 3

Hollandaise Sauce
Serves 6 (4 Tbsp per serving)

1 Cup Hellmann’s Real Mayonnaise
1/2 CupEggbeaters
2 TbspLemon Juice
1/2 TspMustard Powder
1/4 TspSalt

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

In a small saucepan add four egg yolks with a few drops of lemon juice add half a cup of butter stir continuously until heated through and thickens or below is an exact recipe from the food network

3 egg yolks
1 teapsoon water
1/4 teaspoon sugar
12 tablespoons (1 1/2 sticks) unsalted butter cut small pieces
1/2 teaspoon salt
2 teaspoons freshly squeezed lemon juice
1/8 teaspoon cayenne pepper

Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.
Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.

Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon.

Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.

Answer 5

Use Knorrs mix..makes a good sauce that does not crack. If you insist on starting from scratch,
heavy cream reduced
Reduced White wine
Add egg yolk to cooling mixture...be careful to add slowing while stirring, or will crack
Butter rue
Salt to taste.
Alternate method..substitute lemon juice of reduced white wine..but be careful, lemon juice is more acidic than wine...will crack if not careful
Much easier to use Knorrs, and certainly cheaper.

Answer 6

http://www.gourmetsleuth.com/recipe_hollandaise.htm