how do you make hollandaise ?

Answer 1

"Easiest Ever" Hollandaise Sauce

Makes about 3/4 cup

The secret to this easy Hollandaise Sauce is in separating the egg yolks. Remove all the egg whites, as they can thin the sauce. Also, it is best prepared in a double boiler to prevent overheating.

Ingredients:

1/2 cup butter or margarine
11/2 tablespoons lemon juice
1/8 teaspoon salt
Dash white pepper
3 egg yolks

Procedure:

Cut the butter into several pieces and bring to room temperature. In the top of a double boiler, combine egg yolks, lemon juice, salt and pepper.

Add a piece of butter. Cook, stirring steadily with a wooden spoon or wire whisk, over, but not touching, boiling water.

When butter melts and sauce begins to thicken, add remaining butter, stirring constantly, until melted. Continue cooking as sauce thickens, about 2 more minutes.

Immediately remove from heat.

Answer 2

Hollandaise is easy. I have used this recipe and it is great!
Use a double boiler, or if you don't have one, try putting a metal bowl over a saucepan with simmering water.
Add three egg yolks with a tsp. water and whisk until the are light colored.
Then add 1 1/2 sticks unsalted butter to the pan, adding in small amounts with the butter cut in small pieces.
When that is incoporated, add a pinch of salt (leave it out if you use salted butter), along with a pinch of cayenne, a pinch of sugar and 2-3 tsp. lemon juice.
Taste the sauce and adjust as you prefer,
Serve it immediately or pour over your veggies but do not let it sit in the pan.

Answer 3

I gotta tell you....making hollandaise is soooooooooo much work. I prefer to use the Knorr's brand mix. If I use real butter and half and half, I get a very rich and delicious hollandaise. I can't tell the difference and I am a great cook.

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

The original several have given you already so I will give you the one that I use when I'm not entertaining and its just the kids and me.

Mock Hollandaise
In a small saucepan combine 1/4 c. sour cream, 1/4 c. mayo, 1 tspn. lemon juice and 1/2 tspn prepared mustard. Cook an stir over low heat till hot.

This is so easy and my husband actually prefers this to the one made with eggs. This is good with asparagus (my fave) or fish.

Answer 6

The Chef is in ~
Hollandaise is one of the basic 5 mother sauces,
here they are : http://chefdepot.net/stock.htm

Answer 7

It's really simple, you just have to keep whisking.
Whisk 3 egg yolks and 1 Tbsp. fresh lemon juice in a small pot. Over lowish heat put in 4 Tbsp of unsalted butter cut into pieces. Whisk until melted. Add 4 more Tbsp of butter 1 at a time, whisking until one's melted before adding the next.

If it "breaks", add a tsp of water and whisk more.

It's really good. I make it about once a week.

Answer 8

A really easy blender version:
melt one stick of butter and put it in the blender and start blending
add one to two tablespoons lemon juice
2 egg yolks
and salt to taste

Answer 9

Try the link below, hope it helps