Hollandaise Bearnaise Sauce And How To Fix If It CurdlesFrom jolielives 7 years ago
- A Double Boiler With the Top Pot made out of Ceramic, not metal shopping list
- 2 egg yolks shopping list
- 1 Stick butter @ Room Temperature shopping list
- Have an extra egg @ Room Temperature for in case Hollandaise Curdles shopping list
- Have a Small Container of heavy cream @ Room Temp shopping list
- If you are using your Hollandaise Sauce for fish, then have 1/2 to 1 Tablespoon Fresh lemon juice without any Pulp or Seeds in it. shopping list
- For Bearnaise Sauce: ! small shallot Finely Diced shopping list
- 1 to 2 Tablespoons tarragon (Dried & Finely Ground) shopping list
- 1/2 Cup red wine shopping list
- 1 1/2 Tablespoons butter (To Saute shallots before you add red wine) shopping list
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- Make sure that whatever the Hollandaise Sauce is being made for is ready or nearly ready, as this is not a hardy Sauce. shopping list
- **If you are making this for eggs Benedict (toasted English muffins, Canadian bacon or smoked salmon, (I like a slice of tomato on top of the Bacon or Salmon) & Poached eggs with Hollandaise Sauce poured over the top of each half of English Muffin), the Sauce should be ready when you Poach the eggs for 2 minutes. shopping list
- **Another Yummy: English muffins topped with Steamed spinach or asparagus, smoked salmon with Hollandaise Sauce with Fresh Sliced tomatoes on the side. shopping list
- **For Dinner, the Hollandaise Sauce can cover well drained, steamed asparagus. It can be put in a ramekin dishes for dipping steamed artichoke Leaves & to eat with the cleaned artichoke Heart YUM. shopping list
- **Or a Light (Non Oily) fish, like Flounder, Talapia, Snapper or Fillet of Sole are all delish with Hollandaise Sauce. None of these fish take very long to cook & in my opinion, all have very light flavors, so that Hollandaise is a lovely accompaniment. shopping list
- **See below for Tips on How to keep the Hollandaise Sauce Stable (So it doesn't separate or curdle). shopping list
- Do not cook this with the Ceramic Bowl in the warm water. The Ceramic Bowl can touch the top of the water, but should never be submerged in it. shopping list
- Do not EVER allow the water to Boil. This is one of the ways that your Hollandaise will Curdle. shopping list
- If the Ceramic Bowl gets too hot, take it out of the water, while continuing to stir,. Turn down the Heat under the water & continue to stir the Hollandaise until the Bowl cools down & the water in double Boiler cools down too. shopping list
- TO MAKE HOLLANDAISE SAUCE FOR 8 PEOPLE, JUST DOUBLE THE INGREDIENTS IN THE RECIPE. shopping list
How to make it
- Basically, all Hollandaise is, is Egg Yolks that have been warmed in the Ceramic Top Bowl of your double Boiler. I was taught 3 to 1 to use a Wooden Spoon over a Whisk. The Wooden Spoon stirs, 1 teaspoon at a time , of room temperature butter, into the Egg Yolks. Sounds simple until it curdles on you at the last minute.
- Now a days, everyone knows that the 2 Ingredients in Hollandaise Sauce are your basic causes of Heart Attacks & Clogged Arteries but if eaten in moderation, make the world a better place to live in.
- How To Make
- In a Warmed, over warm water, not boiling water & the Ceramic bowl needs to be just on the surface of the water, put the 2 Egg Yolks in, trying to get No White & stir consistantly & gently.
- This is comparable to a Courting Ritual.
- You want to get the Egg Yolks warm so that they develop the ability to absorb the Butter.
- Cut the Stick of Butter into the same sized pieces, each a teaspoon size & make sure it's Soft.
- As you see the Yolks begin to stick & cook on the upper sides of the Ceramic Bowl, add the 1st teaspoon of Butter.
- Continue to stir,as what you're trying to do is help the Yolks absorb & cook with the Butter.
- You will see it begin to thicken. Add the 2nd teaspoon of Butter & stir. Watch the Water's Temp.
- If the Water is too hot, take the Ceramic Bowl out of the Water, continue to stir & turn the heat down.
- Each addition of Butter should be at least 3 minutes apart. If you add the Butter too quickly, the Sauce will not thicken. To slowly, it will get lumpy & not be Hollandaise.
- When you've added the last piece of Butter, the Hollandaise Sauce should be thick.
- It should be a little thicker than Heavy Cream.
- When it is finished, it must be taken out of the Double boiler's Water & set away from direct heat or cold drafts.
- If making Hollandaise for Veggies, my family just used the Egg Yolks & Butter. If it was to be served over Fish, then we added a little Lemon Juice, making sure that no seeds or pulp went into the Sauce.
- If making as a Sauce for Fillet Mignon, then I make a cheat Bearnaise Sauce with the Hollandaise as the base.
- *I'd finely dice a small or 1/2 Shallot & Saute it in 1 1/2 Tablespoons of Butter.
- *Add 1/2 Cup of Red Wine. I cook it (Reduce it) until the Red Wine reduces in amount & thickens. *Remove it from the heat & allow it to cool.
- *When it is cool enough to taste without burning my tongue, I add 1 teaspoon full at a time of the Red Wine Reduction to the Hollandaise Sauce.
- * Then I add 1 Tablespoon of dried & ground Tarragon (The crushing of dried herbs allows the flavors to open up more quickly).
- *Then, after gently stirring the Sauce, I taste it.
- *If it doesn't have the bite of Bernaise Sauce, I add 1 more teaspoon of the Shallot & Red Wine reduction & stir, then taste.
- *The best way to tell when it's perfect is to slice a piece of the Meat you will be eating & to put a little Sauce on the Meat.
- *Trust your pallet. If it tastes Perfect to you, then it is Perfect.
- **Usually, I add all of the Shallot & Red Wine Reduction & between ! to 2 Tablespoons of dried ground Tarragon.
- **If your Sauce Curdles, never fear, help is here.
- In a new Ceramic dish, put the Room Temp Yolk into the Ceramic Dish & Stir it over the Double Boiler.
- **Add about 1 Tablespoon at a time of the Curdled Hollandaise Sauce, while constantly stirring.
- Continue to add the Curdled Sauce to the New Sauce, 1 Tablespoon at a time, until all Curdled Sauce is in the new Ceramic Bowl.
- **The other great trick is; if the Sauce Separates, Stir in 1 Tablespoon of Heavy Cream & stir.
- **Be aware of the Heat Level from the Water, the Temperature of Ingredients, Constant Stirring & Patience will give you the best Hollandaise Sauce, the most Consistently.
- I made my first Hollandaise Sauce when I was 5 years old. So, if I could do it, so can you.
- Share it with friends you care about & Enjoy:)
The Cookjolielives The Catskill Plateau , NY
The Rating6 people
Good points, Sis! Thanks, and High FIVE! :+Dchefelaine in Muskoka loved it
OKAY!!! I will use this for my aspragus with almonds, I was wanting a recipe like this!! Bk'd & sv'd for wed. dinner:) HIGH FIVR FORKS< I GIVE EVERYONE This cuz I appreciate the time they take to type, etc., You are a wonderful bud, appreciate you! J...moresnowcat17 in Milwaukee loved it