Recipe

Hollandaise Recipe

	Samgoldman / All my dishes 2 years, 1 month ago This is a mother sauce. Delicious on anything. Prep:1m Cook:8m Servings:1	Samgoldman
	sauce

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Ingredients

Eggs

Butter

Cayenne

Lemon

Directions

Prep: Separate 3 egg yolks, set aside. Cut 1 stick of butter into palettes, set aside. Juice 1/2 a lemon, set aside.

Over a double boiler, quickly beat yolks with a pinch of salt, sugar. Don't let this get too hot; move from and to the heat if necessary.

Once the eggs start to lighten, add palettes of butter one at a time until melted, mixing vigorously.

Take off the double boiler.

Immediately hit sauce with lemon juice, cayenne, and (optionally) an herb of your choice.

Pour into a glass and chug.

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Comments

linebb956 2 years, 1 month ago said:
Everytime I try to make a hollandaise... it curdles.. gonna try it again... I will master this. But.. I keep a package of instant on hand..

jane4165 1 year, 8 months ago said:
Excellent! Very easy and tasted so good on asparagus last night. Make it RIGHT before serving as it isn't easy to keep warm as it thickens very quickly.

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Alterations

samgoldman 2 years, 1 month ago said:
I find that it is easier to add palettes of cold butter, but that is not the traditional way.

Here's the traditional way:
Instead of adding palettes of cold butter, take your butter and melt it in a pan.
Once melted, turn up the heat just until you can see it bubbling. You want to separate (burn) the milk solids, but not the butter's fat content.
Once the milk solids have separated and sunk to the bottom of the pan, you slowly pour it into the tempered, beaten eggs.

You have to go very slow pouring in the butter or it will just pool together instead of emulsifying with the egg.

With the cold butter, it isn't necessary to be so careful, as it melts into the eggs at a slow enough rate.