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:)

Reviews & Comments 4

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  • valinkenmore 8 years ago
    Thanks for the great recipe - Wow can't wait to try them out!
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  • rottman 8 years ago
    Now why can't I remember this when I do my Hollandaise?

    an extra egg..

    an extra egg..

    an extra egg..

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    " It was excellent "
    snowcat17 ate it and said...
    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! Jo, Raz Wants to know when she shoukd show up for 'that' party?! :)
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    " It was excellent "
    chefelaine ate it and said...
    Good points, Sis! Thanks, and High FIVE! :+D
    Was this review helpful? Yes Flag

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