Hollandaise Sauce

1 cup (4 servings)

Hollandaise sauce, that golden, velvety elixir, is a culinary chameleon ready to elevate your dish to new heights. Imagine it blanketing a perfectly poached salmon, clinging to tender asparagus spears, or adding a touch of luxury to a simple chicken breast. This classic sauce, born from humble ingredients found in...

... most kitchens, is a testament to the transformative power of cooking. The secret to its success lies in the rhythmic dance of vigorous whisking, where egg yolks, butter, and lemon juice emulsify into a silky sauce. It's a culinary symphony, a celebration of flavor and technique. So, grab your whisk and embark on a culinary adventure; the world of hollandaise awaits!

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Tom Founder

September 29, 2024

10 min.
10 min.
3/5

Ingredients:

4 egg yolks
Juice from ½ lemon
1 stick of butter - melted (¼ LB *)
¼ TSP of ground cayenne pepper
Pinch of salt

*Cut butter into small pieces before melting. Then, microwave for a short time with a few seconds break between – to prevent little “explosions”. Optionally, melt the butter over medium heat with vigorous whisking.

Tools:

1x Measuring Cups
1x Measuring Spoons
1x Medium Sauce Pan (4QT) (to create a water bath for cooking sauce)
1x Medium Mixing Bowl (4 – 5 QT) (which fits into the medium pot to create a water bath, It can be glass or stainless)
1x Measuring Pitcher or Small Glass/Ceramic Bowl (for microwave)
1x Lemon Squeezer
1x French Whisk
1x Silicone Spatula

Directions:

1. Water bath (double broiler):

1.1.

Prepare a water bath by placing about 1” of water into a medium pot.

1.2.

Bring the water to a simmer on medium heat (without the mixing bowl on top).

2. Sauce base:

2.1. Meanwhile, place into a mixing bowl (not located on the top of the pot yet):

4 egg yolks
Juice from ½ of lemon

Vigorously whisk together until nicely combined and the eggs get nicely airy (about 30 seconds to 1 minute).

3. Cook sauce:

3.1.

When the water starts to simmer, lower the heat to low and put the mixing bowl with egg yolks on top of the pot.

3.2.

Cook while vigorously whisking for about 20 – 30 seconds (to warm the egg yolks).

3.3. Then start very slowly (a slow drizzle with breaks) to add:

1 stick of butter – melted

At the same time, vigorously whisk until all butter is added and the sauce thickens (about 3-5 minutes).

3.4.

The final consistency should be similar to mayonnaise.

4. Finishing phase:

4.1. Remove the bowl from the pot, and add:

¼ TSP of Cayenne pepper
Pinch of salt

Thoroughly whisk together.

4.2.

Taste and add salt and cayenne pepper if needed.

About the Author:

TomFounder

# 1

17 Followers

Published Recipes: 223
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Location: Iowa, USA
Member since: 2023-02-02

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