Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, classic hollandaise sauce. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
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.
Classic Hollandaise Sauce is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Classic Hollandaise Sauce is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can cook classic hollandaise sauce using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Classic Hollandaise Sauce:
- Prepare 1/2 cup unsalted butter ( 1 stick ) ; melted and kept warm
- Get 3 large egg yolks
- Make ready 3 tbsp fresh lemon juice
- Take 1 tbsp heavy cream
- Make ready 1/4 tsp black pepper
- Get 1/4 tsp salt
- Take 1/2 tsp hot sauce, such as Franks brand
- Make ready 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. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
