How do you make hollandaise sauce?

Answer 1

It's tough when you make it from scratch the first time. Do yourself a favor and set aside an extra egg yolk in case the first batch curdles.

Using a double-boiler (or a shallow pan of water & another dry pan on top, you want the STEAM), slowly heat the juice of an entire lemon. As the juice is warming, add an egg yolk and begin to whisk gently. While you continue to whisk (NEVER STOP), drizzle in about 2/3 stick of melted butter. Hint, after you melt the butter, let it cool for a few seconds before drizzling in.
When sauce is incorporate (meaning thickened, smooth & creamy), finish w/ about 1/4 tsp. of salt & some white pepper. If you don't have white pepper, black pepper is just as good.

For a variation, add some fresh herbs like thyme, tarragon, parsley or basil.
Hope this helps. cheers

Answer 2

It can be tricky and I suggest you just use the Knorr Sauce mix, it's great and you can't mess it up.
But, here's a recipe for you.

Hollandaise

4 x Egg yolks
3 tbl Lemon juice
1/4 tsp Salt
1/4 tsp Sugar
1/4 tsp Dry mustard
8 dsh Tabasco sauce

* Into the top of a double broiler put all ingredients Place about one inch of water in the bottom part of the double boiler, and bring water to a boil. Turn the fire down to very low. Place the top part of the double boiler into the bottom part. Add 1 stick (1/2 c) of VERY COLD butter to the egg mixture. Whisk until the butter melts and the sauce thickens. Keep the sides and bottom scraped. If the water seems to be boiling too much simply lift the top part of the double boiler out of the bottom, and let it calm down.
When the sauce thickens, put a top on, and try to))) serve as soon as possible. This never curdles on me.

Answer 3

For a hollandaise sauce you need egg yolks , melted butter,salt, pepper,and lemon juice. Put two egg yolks in a bowl and put on the top of a pot of boiling water. [ like a double boiler] Make sure you keep whisking the eggs until they thicken. [you do not want to scramble the eggs] Slowly start adding the warm melted butter . It will start to thicken then add your seasoning, lemon juice, and adash of tabasco. If it's to thick you can add a little white wine or water to thin it out. If it,s to thin add more butter gradually until your desired consistincy. Make sure you always are whisking.

Answer 4

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.

Answer 5

6 Tbsp. unsalted butter cut into pats
1 Tbsp. fresh lemon juice
3 egg yolks

Whisk the lemon juice and egg yolks together in a small pan. Add the butter and keep whisking until melted. Then add another pat at a time and whisk until melted. It's so good!

Answer 6

Go to this website: www.venitarheas.com

look under recipes. Very good friends of mine own this restaurant in CA and they serve 7 different eggs benedict and they have the very best hollandaise sauce. Please try it, you will be happy you did!!

Answer 7

hollandiase is raw egg yorks, warm butter. salt, lemon juice and optional paprika or tobasco.

start beating the egg yorks in a blender on medium speed until fluffy, very very slowly pour in melted butter (warm, not hot). the mixture sure stay fluffy like mayonnaise. Add salt, lemon juice and tobasco. Keep and serve warm.

Answer 8

some mayo , a dude from holland, and a blender.

Answer 9

COOKS.COM