Here you go, I know that homemade sauces are way better than anything that you can get form a package...
Hollandaise Sauce
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish Seafood
Sauces
Amount Measure Ingredient -- Preparation Method
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***** NONE
10 Egg yolks
1/4 c Lemon juice
1/4 c Water
1/4 c Cream sherry
1/4 c Tarragon vinegar
1/2 ts Tabasco sauce (or to taste)
1 lb Butter,melted
1. Combine all ingredients except butter in top of double boiler.
2. Heat water in bottom of double boiler to boiling point.
3. With whisk, mix egg mixture over hot water until egg is creamy and
lemon-colored (will thicken to consistency of soft pudding).
4. Remove from heat and continue to whisk while slowly adding butter.
2006-11-04 07:32:06
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answer #1
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answered by Just Me 6
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I don't know the proportions off the top of my head, but the real key is to use a double boiler. And make sure that the simmering water does not come anywhere near touching the bottom of it.
The basic process is to add vinegar to egg yolks, and then slowly work butter (some prefer clarified, I don't) into the egg/vinegar solution. This takes time, and patience. The butter and egg will form an emulsion and get thicker with each bit of butter. To finish it, add some fine strands of lemon zest (I like to add some to the vinegar at the start), and a squeeze of fresh lemon juice. There are many variations on this sauce to fit almost every need (i.e. add tarragon instead of lemon for a Bearnaise).
A properly executed homemade Hollendaise is an ethereal treat and nothing in a package can even come close.
2006-11-04 15:32:52
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answer #2
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answered by S Robert 2
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Dear Hollendaise Lover,
In a saucepan, simmer one inch of water. In a metal bowl add three egg yolks plus one teaspoon of water and whisk. Add a teaspoon of sugar and whisk for about another 30 seconds. Now hold the metal bowl over the simmering water and whisk 3-5 minutes until the eggs lighten in color. Whatever you do, Dont Stop Whisking or the eggs will curdle! You can slow down but Do Not Stop until the yolks fall from the whisk in a smooth looking ribbon. Kill the heat and move the bowl from the pan. For safety place your bowl on a nonslip surface like damp towel. Then you will need twelve tablespoons of unsalted butter (a stick and a half). Add one tablespoon at a time then whisk until fully integrated. Add a piece then whisk...and so on. I know this takes some time and there will eventually not be enough heat to melt all the butter so you will have to turn the heat back on under the water in the pan and heat for just a moment to heat just enough to melt the rest of the butter. But dont leave the bowl on the pan for to long and dont whisk the butter in the bowl while the bowl is on the heat. Keep whisking. When the last of the butter has melted its time for seasoning. Add by whisking in one half teaspoon of Kosher salt, two teaspoons of freshly squeezed lemon juice and one eighth teaspoon of cayenne pepper. Sauce making isnt the problem its the sauce keeping. You need to keep this in a container like a thermos to keep warm. Because if you try and reheat this it could come out to be a greasy mess. Leave it at room temperature too long and it gets hard. So I would suggest you use this as soon as possible. Happy Whisking. PZB
2006-11-04 16:17:32
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answer #3
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answered by Phillip B 2
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Use a double boiler - or set a pan on top of other containing boiling water, without touching it.
1 Tbs freshly squeezed and strained lemon juice
4 egg yolks –medium size eggs
1 cup butter
Salt and pepper to taste
Put the eggs and lemon juice on the top pan of the double boiler and whisk until they are thick and foamy.
Add the butter gradually, a little piece at a time, whisking continuously until the piece has been absorbed in the sauce. Stop when the sauce has the consistency of mayonnaise.
Season with salt and pepper and serve straight away.
2006-11-04 15:44:44
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answer #4
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answered by Allabor 3
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Yes to all above. Here is a hint if you over cook the sauce. It will "break". It starts to separate. Take the top part of the pan off the heat and whisk in an ice cube.
2006-11-04 21:58:38
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answer #5
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answered by andywho2006 5
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I tell ya what Victor, better to not even try. Knorr Sauce mix makes the best and it is quick & perfect every time. You can add dill weed to it if you like.
I don't fool with the "from scratch" any more and I'm picky about sauces.
2006-11-04 15:24:11
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answer #6
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answered by Smurfetta 7
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