Hollandaise Sauce
 
 

1/4 lb. butter 2 egg yolks 1 T lemon juice

1/4 c. boiling water 1/4 tsp. salt

Separate butter into 3 portions. Put one into pan with yolks and lemon juice. Stir constantly till butter melts - add another part butter then another. Add water and salt.

Hollandaise Sauce

3 egg yolks
1 teaspoon caster sugar
1 tablespoon water
1 tablespoon white wine vinegar
1 tablespoon lemon juice
175 g butter, diced
seasoning

Whisk the egg yolks, sugar, water, vinegar and lemon juice in a bowl, set over a pan of simmering water, until the mixture is smooth and leaves a trail on the surface.

Remove from the heat, whisk in the diced butter a few pieces at a time.

            Classic Hollandaise Sauce

The sauce should be served immediately upon completion.

Makes: 1 cup

I N G R E D I E N T S
2 tablespoons white-wine or tarragon vinegar or fresh lemon juice
4 tablespoons boiling water
3 large egg yolks
1/2 cup unsalted butter
1/4 teaspoon cayenne
1/2 teaspoon salt


I N S T R U C T I O N S

Melt the butter and keep it warm.  

Heat the vinegar or lemon juice until just warmed.  Have small saucepan with boiling water and a measuring tablespoon ready. 

Place the top of a double boiler over (not in) hot water. (This means the bottom of the top of the double boiler sound not make contact with the water heating in the bottom half of the double boiler.)

Place the egg yolks in the top of a double boiler and whisk until they begin to thicken.   Now add 1 tablespoon of the boiling water.  Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, one tablespoon at a time, beating the mixture after each addition.

Now add the warmed vinegar or lemon juice. Remove the double boiler from the heat.   Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter.  Add the salt and cayenne and beat the sauce until it is thick. Serve immediately.

Key Lime Hollandaise Sauce

6 egg yolks
1 1/2 tablespoons hot water
20 fluid ounces clarified butter
2 tablespoons Key lime luice, or more if needed
Pinch of salt
Cayenne pepper or Tabasco sauce, to taste

Combine egg yolks and hot water in a bowl and thicken over simmering water, whipping constantly. (Adding a little bit of the lime juice at this point will make the mixture more stable and less liable to "break."') When eggs are a smooth custard, remove from heat. Slowly add warm clarified butter, whipping constantly. Add Key lime juice, salt and cayenne pepper. Adjust flavor and consistency.

Roasted Green Chile Hollandaise

Makes 2 cups.

3 egg yolks
3 tablespoons lemon juice
8 ounces butter, very soft or melted
3 tablespoons minced roasted green chile
1 scallion, minced
Pinch cayenne
Salt

In a bowl fitted into a sauce pan with barely simmering water, whisk the yolks with the lemon juice until light and frothy. Whisk in the butter in 2-tablespoon increments. The sauce will seem thin at first, but continue to whisk until the sauce thickens. Be careful not to overcook because the eggs will scramble. When sauce is thick, remove from heat and stir in remaining ingredients. Serve immediately.

Orange Hollandaise Sauce

Try drizzling this sauce over your salmon fillets or steaks.

1 cup (2 sticks) unsalted butter
3 large egg yolks
4 teaspoons fresh lemon juice
1/2 teaspoon salt
2 tablespoons fresh orange juice
1 teaspoon finely grated orange zest
Cayenne pepper, to taste

Melt butter slowly, then let it cool to lukewarm.

In a food processor, combine egg yolks, lemon juice, and salt by turning the motor on and off briefly. With the processor running, add the warm butter in a stream. Add the remaining ingredients and blend until well combined.

Hollandaise Sauce

�?/DIV>	3 egg yolks
	�?/DIV>	1/4 cup water
	�?/DIV>	2 tablespoons lemon juice
	�?/DIV>	1/2 cup firm cold butter, cut into eighths
	�?/DIV>	1/4 teaspoon salt, optional
	�?/DIV>	1/8 teaspoon paprika
	�?/DIV>	Dash ground red pepper

In small saucepan, beat together egg yolks, water and lemon juice. Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges. Stir in butter, 1 piece at a time, until melted and sauce is thickened. Stir in seasonings. Remove from heat. Cover and chill if not using immediately.

HOLLANDAISE SAUCE

3 large egg yolks
juice of 1 lemon (about 1/3 cup)
1 tsp. salt
1/4 tsp. white pepper
1 1/2 stick unsalted butter, melted and hot

Place the top of a double boiler or a heatproof bowl over a pan
of hot water on low heat.  Place yolks, lemon juice, salt and
pepper in a blender with 1/4 c. water.  Puree until smooth.
While machine is running, slowly drizzle in the hot butter.  Use
immediately, or transfer to a double boiler and keep warm over
very low heat, whisking occasionally.  Do not allow mixture to
get too hot or it will curdle.

Hollandaise Sauce

Prep: 10 min; Cook: 5 min

Makes about 3/4 cup sauce



3 large egg yolks

1 tablespoon lemon juice

1/2 cup firm stick butter



1. Stir egg yolks and lemon juice vigorously in

1 1/2-quart saucepan. Add 1/4 cup of the butter. Heat

over very low heat, stirring constantly with wire whisk,

until butter is melted



2. Add remaining butter. Continue stirring vigor-

ously until butter is melted and sauce is thickened. (Be

sure butter melts slowly so eggs have time to cook and

thicken sauce without curdling.) Serve over cooked

vegetables, eggs or broiled meats. Cover and refriger-

ate any remaining sauce. To serve refrigerated sauce,

stir in small amount of water when reheating over

very low heat



It's not recommended that you use margarine or vegetable oil spreads