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Classic Hollandaise Sauce
[HOL-uhn-dayz] A rich egg
based sauce flavored with a bit of lemon or vinegar, butter and a hint of cayenne pepper.
The sauce is served over vegetables, fish, or Eggs Benedict.
The most important aspect of a successful sauce is to use a double boiler and make sure
not to allow the water in the bottom of the double boiler to boil, just remain, hot and
lightly simmering. You can add a tablespoon of cold water if needed to reduce the
heat of the water if it starts to boil.
The sauce should be served immediately upon completion.
Makes: 1 cupI N G R E D I E N T S
2 tablespoons white-wine or tarragon vinegar
or fresh lemon juice
4 tablespoons boiling water
3 large egg yolks
1/2 cup unsalted butter
1/4 teaspoon cayenne
1/2 teaspoon salt
I
N S T R U C T I O N S
Melt the butter and keep it warm.
Heat the vinegar or lemon juice until just warmed. Have small saucepan with boiling
water and a measuring tablespoon ready.
Place the top of a double boiler over (not in) hot water. (This means the bottom of the
top of the double boiler should not make contact with the water heating in the bottom half
of the double boiler.)
Place the egg yolks in the top of a double boiler and whisk until they begin to thicken.
Now add 1 tablespoon of the boiling water. Continue to beat the sauce until
it begins to thicken. Repeat with the remaining water, one tablespoon at a time, beating
the mixture after each addition.
Now add the warmed vinegar or lemon juice. Remove the double boiler from the heat.
Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour
in the melted butter. Add the salt and cayenne and beat the sauce until it is thick.
Serve immediately.
Other
Recipes That Use Egg Yolks
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hollandaise sauce 32 oz |
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Thanks to Tetra-Pak packaging technology fresh, preservative
free products become shelf-stable ready to use gourmet sauces
and foods. There is no sacrifice of flavor or texture.
This hollandaise sauce can be served at room temperature or
heated on the stove or in your microwave. Unopened it can be
stored for a year on your pantry shelf or once opened it will
remain fresh for 20 days refrigerated. This ready made
hollandaise was developed for restaurant use but we make it
available to home chefs.
Keep on hand to Use over vegetables, fresh salmon or your
favorite eggs benedict.
Buy Hollandaise
at GourmetSleuth
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Your Sauce Separated, Now What?
1. If the sauce starts
to separate, add 1 or 2 tablespoons of cream and beat the sauce with a
wire whisk until it is smooth once again.
2. If the sauce has curdled, you can put it in a blender and blend it.
This will alter the texture a bit.
History of Hollandaise
Alan Davidison states one of the earliest
recorded versions of the sauce dates back to 1758 "sauce a la hollandoise" from
Marin's Dons de Comus. This recipe included butter, flour, bouillon, and
herbs; no egg yolks. Davidson also quotes from MeGee (1990) who explains eggs are not
needed at all and proper emulsification which can simply be done with butter. He
also states that if one does wish to use eggs they are not needed in quantities normally
called for in traditional recipes.
Other Sauces derived from hollandaise include:
sauce aux capres - add drained capers
maltaise - add blood organges
mousseline or chantilly - addition of whipped cream
moutarde - with Dijon mustard
Lime/Lemon Sqeezers
It's the easiest way to juice
limes or lemons! It extracts only the juice and none of the pith like
standard reamers do. This juicer makes quick work out juicing your limes for
your summer drinks and is quite a bargain besides.
Available at GourmetSlueth.com 
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