how can i make Hollandaise sauce?

Answer 1

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 2

Hollandaise Sauce Recipe

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.

Answer 3

"Hollandaise Sauce" - 3/4 cup

3 egg yolks
2 tbsp. lemon juice
1/2 cup butter or margarine; softened and cut into pieces
Dash salt

1) In double-boiler top with wire whisk, beat egg yolks and lemon juice until well mixed. Place over double-boiler bottom containing hot, not boiling, water.
2) Stir 1/2 of the butter into yolk mixture, beating CONSTANTLY until butter is completely melted.
3) Stir in remaining butter, a few pieces at a time, beating CONSTANTLY until mixture is thickened and heated through. Remove from heat; stir in salt. Keep warm.

Answer 4

Classic Hollandaise Sauce
Ingredients:
3 egg yolks
1/4 cup water
2 tablespoons lemon juice
1/8 teaspoon salt
3/4 cup (1 1/2 sticks) butter, cut into 1/2-inch slices (Do not use margarine or vegetable oil spreads)
1/2 teaspoon hot pepper sauce (optional)


Directions:
1.In Small (2-qt.) Saucepan, bring 1 inch of water to a simmer over medium-low heat. In Double Boiler, whisk egg yolks, water, lemon juice and salt using Stainless Steel Whisk. Set double boiler over simmering water in saucepan. Cook, whisking constantly, 5-6 minutes or until mixture thickens and registers 160°F using instant-read thermometer.
2.Remove double boiler from heat. Immediately add butter slices, one at a time, whisking after each addition until melted and smooth (it may be necessary to place saucepan back over low heat). Add hot pepper sauce, if desired. Serve immediately over steamed broccoli, steamed asparagus or poached eggs.
Yield: 8 servings

©The Pampered Chef, Ltd. 2006

Answer 5

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

Method:-

1) Melt butter in the top of a double boiler.
2) Stir in cream and beaten egg yolks. Whisk together. Add salt and lemon juice.
3) Cook over boiling water in a double boiler until mixture thickens, stirring constantly.
4) Remove from heat and beat with a whisk until light.
5) Stir in cayenne pepper, paprika and freshly chopped parsley, if desired.

ENJOY!!

Answer 6

If you have ever made mayonnaise, its similar, but for hollandaise you use melted butter instead of salad oil.
A bowl over not-too-hot water is preferable.
Melted butter drop by drop into the egg yolk slowly at first.
Never egg yolk into butter.
Once you have used up 25% of the butter, you can slowly speed up the addition of butter.

Add the cream and seasonings (salt pepper, sugar, chopped parsley, a few drops of lemon juice, or vinegar or a little of both, a drop or two of authentic HP sauce if you have it) only after you have a stable mix of melted butter and egg yolk..

Answer 7

Ingredients:
1 cup butter, at room temperature
2 tbsp. fresh lemon juice
3 tbsp. water
3 egg yolks
Salt, to taste
White pepper, to taste

Directions:
Cut butter into 1-inch pieces. In a small, heavy saucepan combine lemon juice and 2 tablespoons water and reduce over high heat to about one tablespoon. Remove from heat and add 1 tablespoon cold water. Beat egg yolks lightly and wisk into lemon water. Over low heat, wisk in the butter, one piece at a time, making sure that each piece of butter is melted before adding. Continue to wisk the sauce until it is thick. Add salt and white pepper to taste.