Saturday, May 29, 2010

Hollandaise Sauce

Hollandaise Sauce can be serve with anything from vegetables, mix with mashed potatoes, eggs,.......

  • 2 eggs yolk
  • 110g butter, melted
  • 11/2 tsp lemon juice
  • 1 tbsp water
  • Salt and ground white pepper

  1. Quarter filled a sauce pan with water and place a heat proof bowl over. Make sure the bottom of the bowl doesn't touch the water. Remove the bowl and bring the water to boil.
  2. Once it is boiled,turn the heat to very low (the water barely simmer)
  3. Place the egg yolk and water in the heat proof bowl and place over the pan. Whisk the mixture until it is thick and pale.
  4. Whisk in the melted butter a bit by bit, it should emulsify as you whisk.
  5. When all the butter has been added in, whisk in lemon juice and salt and pepper. Serve immediately

  • Consistency of hollandaise sauce should be a very lightly whisked thickened cream.
  • If you use salted butter don't worry about adding salt and vice versa
  • If your hollandaise sauce gets too thick just add water (1/2 tsp each add) be careful not to add too much in order to maintain the buttery and egg taste and for it not to be to watery
  • Double boiler or put a heat proof bowl on the saucepan with simmering water is very helpful in helping to control the temperature. Make sure the simmering water doesn't touch the bowl.
  • However, if you are using saucepan, stick to low heat at all times
  • If too hot, eggs yolk will cook too much and the sauce will curdle (becoming scramble egg) . So remove from heat. 
  • Keep hollandaise sauce warm: cover heat proof bowl with cling wrap OR sit the bowl into large saucepan wit 4cm of very hot water but not boiling.

No comments:

Post a Comment

Would love to hear from you or even just a Hi!


Related Posts with Thumbnails