how do you make hollandaise sauce?

Answer 1

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 sauce
2 egg yolks
1 tablespoon water
125 g (4 oz) butter
(preferably unsalted) pinch salt squeeze lemon juice -

Place the egg yolks and water in a bowl over a pan of gently simmering water. Whisk until light and fluffy. Add the butter in small pieces gradually to the bowl, whisking well so that the sauce is always amalgamated. The more butter that is added the thicker the sauce should become. When all the butter is added and the sauce is creamy, add the salt and lemon juice to taste. The sauce should be served warm.


Blender Hollandaise
* 1/2 c butter, hot but not brown
* 1 T water, boiling
* ds cayenne pepper (or white) pepper
* 1/4 t salt
* 1 1/2 T lemon juice
* 4 egg yolks

Put yolks, lemon juice and seasonings in blender. Heat butter and water separately, taking great care not to burn the butter. Blend egg mixture on high for about half a minute, then with blender still on high, add boiling water and half of the butter, very slowly and in a steady stream, then the rest of the butter can be added more quickly. The heat from the boiling water and the hot butter should cook the yolks and create a satin- smooth mixture. Serve immediately or keep warm in a bowl set in another bowl of hot water.

Yields: 1 1/4 cups

10 Servings

Answer 3

start with 4 egg yolks. cook on a burner in a double boiler, whisking constantly so the eggs don't scramble. add 4 2 oz ladles of clarified butter slowly while whisking. it should become foamy, then velvety like hollandaise looks. add cayenne pepper, a splash of water, salt, tobasco, lemon juice, and white wine. the trick is never let it get too hot or stop whisking until it is done. Good stuff! Life is short. Enjoy it

You can also use a blender and not have to worry about the eggs getting too hot, but the above is the classic way.

Answer 4

Try the following ways

Hollandaise Sauce

2 large egg yolks
1 dessertspoon lemon juice
1 dessertspoon white wine vinegar
4 oz (110 g) butter
salt and freshly milled black pepper

Begin by placing the egg yolks in a small bowl and season them with a pinch of salt and pepper. Then place them in a food processor or blender and blend them thoroughly for about 1 minute. After that, heat the lemon juice and white wine vinegar in a small saucepan until the mixture starts to bubble and simmer. Switch the processor or blender on again and pour the hot liquid on to the egg yolks in a slow, steady stream. After that, switch the processor or blender off.

Now, using the same saucepan, melt the butter over a gentle heat, being very careful not to let it brown. When the butter is foaming, switch the processor or blender on once more and pour in the butter in a thin, slow, steady trickle; the slower you add it the better. (If it helps you to use a jug and not pour from the saucepan, warm a jug with boiling water, discard the boiling water and then pour the butter mixture into that first.) When all the butter has been incorporated, wipe around the sides of the processor bowl or blender with a spatula to incorporate all the sauce, then give the sauce one more quick burst and you should end up with a lovely, smooth, thick, buttery sauce.

or Foaming Hollandaise

2 large eggs, separated
1 dessertspoon lemon juice
1 dessertspoon white wine vinegar
4 oz (110 g) butter
salt and freshly milled black pepper

Begin by placing the egg yolks in a small bowl and season them with a pinch of salt and pepper. Then place them in a food processor or blender and blend them thoroughly for about 1 minute. After that, heat the lemon juice and white wine vinegar in a small saucepan until the mixture starts to bubble and simmer. Switch the processor or blender on again and pour the hot liquid on to the egg yolks in a slow, steady stream. After that, switch the processor or blender off.

Now, using the same saucepan, melt the butter over a gentle heat, being very careful not to let it brown. When the butter is foaming, switch the processor or blender on once more and pour in the butter in a thin, slow, steady trickle; the slower you add it the better. (If it helps you to use a jug and not pour from the saucepan, warm a jug with boiling water, discard the boiling water and then pour the butter mixture into that first.) When all the butter has been incorporated, wipe around the sides of the processor bowl or blender with a spatula to incorporate all the sauce, then give the sauce one more quick burst and you should end up with a lovely, smooth, thick, buttery sauce. Now whisk the remaining 2 egg whites to soft peaks in a large clean mixing bowl and fold into the sauce immediately.

or Hollandaise sauce
3 tbsp white wine vinegar
6 peppercorns
1 dried bay leaf
2 eggs, yolks only
125g/4oz butter
lemon juice, salt and pepper to taste

Method
1. Put the vinegar in a small pan with the peppercorns and bay leaf. Reduce the vinegar over a high heat until there is only 1 tbsp left. Strain the peppercorns and the bay leaf from this reduction.
2. Put the egg yolks in a food processor with the vinegar reduction.
3. Gently melt the butter so that the butter solids fall to the bottom of the saucepan.
4. Turn the food processor on and slowly pour the butter on to the egg yolks with the motor still running. The sauce will start to thicken. When only the butter solids are left, stop.
5. If the sauce is too thick, add a little hot water.
6. Season to taste with salt and pepper and a little lemon juice

or Quick Hollandaise
2 egg yolks
110g/4oz butter, melted
salt and freshly ground black pepper
1 tsp mustard
lemon juice to taste

1. Blend mustard, yolks, salt and pepper, whisk in butter in a steady stream. Adjust with lemon juice.

Answer 5

put into a (metal bowl) say 4 egg yolks, a couple tablespoons of water, and juice from half a lemon, put it over a pot with simmering water and whisk well until it becomes quite foamy (like meringue.) immediately take off the heat (before the yolks solidify) and while whisking add a couple tablespoons of clarified butter (melt a stick of butter and remove the yellow butter from the clear water that remains underneath). add more butter slowly while whisking, when there is no more butter you should have a relatively solid foam that has a nice sheen to it. that's hollandaise sauce!

Answer 6

Here's mine.

3 large egg yolks
1 Tbsp fresh lemon juice
1/2 cup REAL unsalted butter

Whisk the yolks and lemon juice together in a saucepan. Put over med-low heat with 4 Tbsp of the cold butter. Whisk until melted, then add the remaining butter one Tbsp at a time, whisking until each one is melted before adding the next one.

You should have a smooth creamy sauce. If it "breaks", add a Tbsp of HOT water and whisk more. Still tastes great.

Answer 7

The easiest way is to use a blender...add 1 teaspoon of parsley, a dash of salt, 1 egg yolk and 1 tablespoon of lemon juice -- mix then pour 1 cube of hot melted butter (not margarine), while the blender is on a slow speed, through the hole in the top and serve.

Answer 8

Buy the package of Knorr brand at the grocery store. Easiest way. If you enjoy cooking, I found this fun blog.

Answer 9

I don't i just buy it from the super market.

Answer 10

that stuff is terrible for you