Classic Hollandaise Sauce

Jun 19 2020 Ingredients 3 egg yolks. If hollandaise begins to get too thick add a teaspoon or two of hot water.

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The thing that makes the sauce truly French is the proper cooking technique particularly whisking the yolks as they cook to capture air bubbles for a thick yet fluffy texture.

Classic hollandaise sauce. Dec 07 2013 Ingredients 2 large egg yolks 1 tablespoon cold water Pinch of salt 1 stick unsalted butter melted 1 tablespoon fresh lemon juice Dash of hot sauce Dash of Worcestershire sauce. Lemon juiced 1 teaspoon cold water 1 teaspoon salt 1 teaspoon ground black pepper. Oct 25 2012 When made properly hollandaise is light billowy lemony and rich with butter and egg.

The more you cook the egg yolks the thicker your hollandaise will be. The final viscosity of your sauce will be determined by how much fat is emulsified in and to what degree the egg yolks are cooked. First and foremost hollandaise is an emulsified sauce in which egg yolks not only serve as the emulsifier but also as a thickening agent.

Sep 29 2008 Bring water to a gentle simmer. Its considered difficult and temperamental but its neither as long as you pay attention and dont let it know that youre afraid of it. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly.

In the top of the double boiler whisk together egg yolks lemon juice white pepper and 1 tablespoon water. Jun 14 2010 A classical French Hollandaise sauce is an emulsified butter sauce that is almost like a mayonnaise nearly that thick and as I was taught it includes an additional flavoring step a vinegar reduction.

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