Puh-leeze, I need a simple hollandaise recipe!?

Question

My husband loooves eggs benedict, and I've experimented with several recipes...they've turned out too buttery, runny, lemony, et cetera...(poor guy eats them anyway, but man they've been gross!)...I want to use the milk solids (no clarified butter, thanks), and I'm bordering on adulterating it with flour just to stabalize the emulsion process...please help (preferably with something rather less time consuming than many recipes I've seen)! Gracias, spaciba, thanks...

Answer 1

You could try this recipe for Hollandaise sauce. I love Eggs Benedict too and this sauce turns out great every time. So hope it works for you too. Good Luck!!!

2 egg yolks
pinch of salt
1/2 teaspoon salt
1 tablespoon white wine vinegar
1 tablespoon water
1 teaspoon Dijon mustard
125 gms/4 oz unsalted butter, diced
white pepper

Place all the ingredients, except the butter and pepper, in a bowl and whisk until frothy.

Set the bowl over a pan of gently simmering water and continue to whisk until the whisk leaves a trail.

Remove from the heat and whisk in the butter a little at a time, beating after each addition, until thickened. The sauce should be frothy and of a pouring consistency. Taste and adjust the seasoning and serve at once.

Makes about 200 ml/7 fl oz

Answer 2

Sorry, clarified butter is an essential ingredient to real hollandaise. Should you come to accept that I can give you a very good recipe (22 years as an award winning gourmet chef) and tell you how to keep it stable, and even a trick for bringing it back ( only works once per batch ) if you've botched it and made it break. Hollandaise seems difficult to some, because it requires a very exact technique, not just following a recipe. Your hubby will love it, and you can then start experimenting wqith things like red chili hollandaise on fish or pork, bernaise sauce which is hollandaise with a tarragon reduction added to it. The possibilities are endless. As it will take some time to illiterate, I will only give you the recipe if you email me asking for it. Good luck

Answer 3

I need a simple way to make a thousand dollars a day. Some things just don't work that way. If you use whole butter you'll screw it up. If you don't use clarified I can't help you. Forget the flour, it's not hollandaise if you do that. The blender\food processor method can be easier than whisking over a steam pot. Drop in two or three egg yokes and juice of half a lemon. Turn on blender and drizzle in slowly warm melted clarified butter. It will come together easily. If it gets too thick mix in a little white wine and\or lemon juice. Add salt, tobasco, paprika, worcestershire, etc. to taste. Good luck

Answer 4

Hi Sweety, know exactly what you're are talking about! I gave up trying even though I'm a very good cook and tried out (several,of course) the best "Already made Hollandaise" and believe me it works! Unfortunately I can't give you a brand name since I don't live in the US.

Answer 5

1/2 cup butter
14/ tsp. salt
cayenne pepper (dash)
2 egg yolks
1 tablespoon lemon juice
Melt butter in saucepan with salt and lemon juice. Add yolks in slow steady stream into warm butter. When ready set in a double boiler until ready to serve.
Serves 3
If it sauce breaks, add additional yolk(s) already whipped in a slow steady stream until smooth.

Answer 6

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