Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, classic hollandaise sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Classic Hollandaise Sauce is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Classic Hollandaise Sauce is something that I have loved my whole life. They are nice and they look wonderful.
The classic Hollandaise Sauce, good for most green veggies, fish, steak, roast beef, Eggs View image. Classic Hollandaise Sauce. this link is to an external site that may or may not meet. Conquer classic Hollandaise sauce with this recipe.
To begin with this recipe, we must first prepare a few ingredients. You can have classic hollandaise sauce using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Classic Hollandaise Sauce:
- Make ready 1/2 cup unsalted butter ( 1 stick ) ; melted and kept warm
- Get 3 large egg yolks
- Get 3 tbsp fresh lemon juice
- Prepare 1 tbsp heavy cream
- Make ready 1/4 tsp black pepper
- Take 1/4 tsp salt
- Make ready 1/2 tsp hot sauce, such as Franks brand
- Get 1/2 tsp cajun seasoning. This spice can be changed according to what your serving, such as 1/2 teaspoon chili powder for Mexican dishes or 1/2 teaspoon grill seasoning for grilled foods.
Hollandaise sauce made the traditional way is tricky and it can turn on you in a heartbeat. If you use this fool proof method you can make a classic hollandaise sauce in less than a minute every time. Perfect poured over asparagus, lightly steamed fish or over Eggs Benedict this is a failsafe recipe for Classic Hollandaise Sauce. Hollandaise sauce is a classic creamy sauce that's perfect for breakfast or brunch!
Steps to make Classic Hollandaise Sauce:
- It is important to use a double boiler for this sauce. You can make your own double boiler by fitting a heat safe bowl over a saucepan of simmering water. The water should not touch the bottom of the top bowl.
- In the top part of the double boiler add egg yolks, cream, lemon, salt, pepper, hot sauce and cajun seasoning. Whisk well and let sit at room temperature 15 to 20 minutes. This helps to stabalize the yolks and thicken them some.
- Place yolk mixture over simmering water, whisking at all times until foamy and starting to thicken, about 3 to 5 minites If at any time mixture seems to be thickening to much remove from heat and add drops of simmerng water from bottom of double boiler and whisk until smooth. Off heat drizzle in warm butter, whisking vigorously until all butter is added and is creamy and thick.
- This sauce should be served as soon as possible, it can not be reheated or it will seperate. However you can keep it warm for about an hour by placing in a heat proof serving dish, place dish in pan of very hot water. If it becomes to thick whisk in a bit of very hot water.
- Serve with steamed, blanched, roasted, grilled or sauteed vegetables. Also serve with roasted sauteed or grilled meats.
This recipe is easy and no-fail. Thickened Hollandaise should hold the imprint when a fork or whip is drawn across the surface. Classic Hollandaise Sauce - Michael Ruhlman whips up some Hollandaise the old fashioned. Steamed Asparagus with Hollandaise Sauce Eggs Mimosa with Artichoke Tapenade This creamy, classic hollandaise sauce recipe is the perfect complement for seafood, green veggies, and of course, eggs Benedict. 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.
So that is going to wrap it up for this special food classic hollandaise sauce recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
