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Recipes & Menus |
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| Sauce Hollandaise |
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| by Doug |
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| Preparation Time |
0 hours 00 minutes |
| Cooking Time |
0 hours 00 minutes |
| Total Time |
0 hours 00 minutes |
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| Servings |
Makes 4 servings |
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| USA Ingredient List |
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Metric Ingredient List |
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| There is no review on this recipe |
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| Ingredients |
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Salt and pepper (small amount, according to taste)
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Salt and pepper (small amount, according to taste)
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| Preparation |
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Separate the egg yolk from the egg white.
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Squeeze the juice from half a lemon or a whole lemon (depending on taste)
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Mix the egg yolk, lemon juice, a tablespoon of water, salt and pepper
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Heat the mixture over low to medium heat. Add the butter a small slice at time, constantly stirring it in. As each slice melts, add another slice until all the butter is melted and mixed in.
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| Additional Notes |
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Sauce Hollandaise is used as a sauce for asparagus (it can also be used for other vegetables), fish and is used in Eggs Benedict.
An authentic Sauce Hollandaise has a somewhat sour taste from the lemon. This offsets the richness of the butter. For a milder version, use half a lemon instead of a whole lemon.
One can replace part of the butter by crème fraîche (soured cream) to produce a sauce which is lower in fat and less rich to the palate. Half the amount of butter and use an equal quantity of crème fraîche. The crème fraîche should be mixed in with the other ingredients and heated before adding the butter.
Cautions:
- Use only a moderate heat. If a high heat is used, the egg yolk will set (similar to scrabbled egg).
- The butter must be added a small piece at a time, with constant stirring. Otherwise the sauce will not be smooth and even.
- Sauce Hollandaise does not keep. It loses it's taste and if kept too long will go off (one must be careful with any food made from eggs).
To see our article on the history of this recipe, simply click on Sauce Hollandaise History.
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