The classic Hollandaise sauce is not as tricky as some would have you believe. Take it slowly, follow the instructions, and you will have a perfect Hollandaise Sauce every time.
Still nervous check out Danilo Alfaro's step by step instructions for a perfect Hollandaise sauce.
Hollandaise Sauce is a delicious accompaniment to many dishes: fish, eggs, asparagus are perfect partners to the slick, buttery sauce. There are also plenty of variations on a classic Hollandaise sauce.
- 8 oz./250 g. unsalted butter
- 4 large egg yolks
- 1 teaspoon tarragon vinegar
- Pinch salt
- ½ lemon
- Cayenne pepper
- Melt the butter on a low heat. It will separate to make a layer of clear golden fat (clarified butter) on top. Use a ladle to remove the clarified butter, leaving the milky residue in the pan (discard the residue). Keep the clarified butter in a warm place.
- Put the egg yolks in a stainless steel bowl with the vinegar, salt and 2 teaspoons of cold water and whisk for a few minutes.
- Set the bowl over a pan of simmering water.
- Continue whisking until the mixture is pale, and thick and fluffy.
- Remove from the pan of simmering water and slowly whisk in the clarified butter. Squeeze in the lemon juice, season with a pinch of cayenne and check the salt. Serve as soon as possible.
NOTE: When making Hollandaise, keep the butter wrapper. Then if you need to keep the sauce for a bit before serving, you can place the wrapper on the surface of the sauce, to keep it warm and prevent a skin forming.
Recipe courtesy of Canteen - Great British Food Book
|Nutritional Guidelines (per serving)|
|Total Fat||52 g|
|Saturated Fat||31 g|
|Unsaturated Fat||16 g|
|Dietary Fiber||0 g|