Heres a sauce I learnt at the culinary school as part of our "Sauces" Class.Hollandaise is made with egg yolks and clarified butter(ghee) and lemon juice.Easy to prepare as long as we maintain the temperatures correctly.There are many other ways to make hollandaise using sherry vinegar, butter, oil etc.
Ingredients:
1 egg yolk
1/2 cup clarified butter
lemon juice to taste
salt to taste
cayenne pepper to taste
Procedure:
1.In a bowl take the egg yolk and lightly whisk it with 2 tablespoons water.
2.I like to make fresh clarified butter, simply 1.5 sticks of butter on a low flame, after all the butter has melted you will see foam on top, gently remove all the foam from the top.You will also see milk solids settling in the bottom.Now gently pour the clarified butter into a bowl without disturbing the milk solids on bottom.Use this to make the hollandaise.
3.Now place a saucepan with water and bring to boil, turn it down to medium-low just enough so that the bowl emits steam.Place your bowl on top of the saucepan and start whisking the egg yolks until it forms a whipping cream kind of consistency.Take it off the stove.
4.In a steady stream pour the clarified butter onto the egg yolk mixture and whisking at the same time, continue whisking until you reach the desired consistency, add lemon juice salt and cayenne and mix once.
Tips:
It will be difficult to whisk and pour your butter at the same time so place a wet paper towel under your bowl so it doesn't move around while whisking.
Make sure the temperature of the clarified butter is at around 130-140F temperature when adding to the yolk mixture.
While whisking on the steam make sure you whisk continuously, it will take around 2-3 minutes else you will run the risk of overcooking your eggs.
Sometimes the sauce can break or curdle this is due to difference in temperatures.
Hollandaise is best used fresh, if you have to refrigerate it bring it back to room temperature and gently whisk it with a little warm water to get back the desired consistency again.
Consuming raw or undercooked eggs can run the risk of salmonella so use pasteurized eggs for such preparations or when serving to kids or elders.
| Preparation time | 10 minutes |
| Serves | 1 cup |
| Serving Size | 1 tablespoon |
| Calories Per Serving | Approximately 55 per serving |
| Difficulty | Difficult |
Ingredients:
1 egg yolk
1/2 cup clarified butter
lemon juice to taste
salt to taste
cayenne pepper to taste
Procedure:
1.In a bowl take the egg yolk and lightly whisk it with 2 tablespoons water.
2.I like to make fresh clarified butter, simply 1.5 sticks of butter on a low flame, after all the butter has melted you will see foam on top, gently remove all the foam from the top.You will also see milk solids settling in the bottom.Now gently pour the clarified butter into a bowl without disturbing the milk solids on bottom.Use this to make the hollandaise.
3.Now place a saucepan with water and bring to boil, turn it down to medium-low just enough so that the bowl emits steam.Place your bowl on top of the saucepan and start whisking the egg yolks until it forms a whipping cream kind of consistency.Take it off the stove.
4.In a steady stream pour the clarified butter onto the egg yolk mixture and whisking at the same time, continue whisking until you reach the desired consistency, add lemon juice salt and cayenne and mix once.
Tips:
It will be difficult to whisk and pour your butter at the same time so place a wet paper towel under your bowl so it doesn't move around while whisking.
Make sure the temperature of the clarified butter is at around 130-140F temperature when adding to the yolk mixture.
While whisking on the steam make sure you whisk continuously, it will take around 2-3 minutes else you will run the risk of overcooking your eggs.
Sometimes the sauce can break or curdle this is due to difference in temperatures.
Hollandaise is best used fresh, if you have to refrigerate it bring it back to room temperature and gently whisk it with a little warm water to get back the desired consistency again.
Consuming raw or undercooked eggs can run the risk of salmonella so use pasteurized eggs for such preparations or when serving to kids or elders.
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