Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, classic hollandaise sauce. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Hollandaise sauce is a rich egg yolk and butter sauce seasoned with lemon juice. The sauce is delicious over asparagus or other cooked vegetables, fish dishes, and poached eggs. The classic Hollandaise Sauce, good for most green veggies, fish, steak, roast beef, Eggs View image.
Classic Hollandaise Sauce is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Classic Hollandaise Sauce is something that I have loved my entire life.
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 that.
The ingredients needed to make Classic Hollandaise Sauce:
- Prepare 1/2 cup unsalted butter ( 1 stick ) ; melted and kept warm
- Make ready 3 large egg yolks
- Prepare 3 tbsp fresh lemon juice
- Get 1 tbsp heavy cream
- Prepare 1/4 tsp black pepper
- Get 1/4 tsp salt
- Take 1/2 tsp hot sauce, such as Franks brand
- Take 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.
Steamed Asparagus with Hollandaise Sauce Eggs Mimosa with Artichoke Tapenade This is the classic recipe for making Hollandaise Sauce. Pronounced [HOL-uhn-dayz] A rich egg based sauce flavored with a bit of lemon or vinegar, butter and a hint of cayenne pepper. A traditional French sauce, hollandaise sauce is often regarded as being difficult but as shown in this recipe it is actually quite easy. When made properly, hollandaise is light, billowy, lemony, and rich with butter and egg.
Instructions 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.
Thickened Hollandaise should hold the imprint when a fork or whip is drawn across the surface. Hollandaise sauce is a classic creamy sauce that's perfect for breakfast or brunch! This recipe is easy and no-fail. A smooth, elegant classic that never goes out of style. I make Hollandaise and Bernaise sauce a lot and it took a while to learn how to make it quick and easy without breaking it.
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