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adwred · Posted: Thu Jun 07, 2007 6:17 pm Post subject: Hollandaise Sauce

I can't believe this hasn't been posted already! I checked condiments, too and couldn't find it there either.

1 cup unsalted butter
4 egg yolks
1 tablespoon water
1-1/2 to 2 tablespoons lemon juice, depending on how zippy you like it
Pinch each salt and white pepper

Remove 2 tablespoons of the butter and keep cold in refrigerator. In small saucepan, melt remaining butter; keep warm and liquid, but set aside. It will separate into layers - what you want is the yellow liquid on top - the milky solids at the bottom, you can discard.

In stainless steel bowl or in top of double boiler (I'm looking at you, Barb!), whisk egg yolks until slightly thickened and pale. Whisk in water and lemon juice. Add 1 tablespoon of the cold butter.

Set bowl or double boiler top over saucepan of barely simmering water (don't let the bowl touch the water) over medium-low heat; whisk until bottom of pan can be seen between whisks and wires of whisk become lightly coated, 1 to 2 minutes. Remove from heat, immediately whisk in remaining cold butter to stop the cooking of the yolks.

Off the heat, by driblets, whisk in enough of the melted yellow liquid butter to thicken to consistency of whipping cream. Increasing amount of butter to a very thin stream, whisk in remaining melted butter until thick and smooth.

Season with salt and pepper to taste.

You must eat it all, as Hollandaise turns into solid lemon butter in the fridge. Come to think of it, the solid lemon butter would be great melted onto cooked meat or fish - although it may separate a bit. It'll still taste amazing, though.

If you would like to make a Bearnaise sauce, instead, start by bringing 2 tbsp each tarragon vinegar and water and a finely minced shallot to a simmer over medium heat. Reduce down to just over a tablespoon of liquid. Use that mixture (straining out the shallots) in place of the lemon juice. Add a teaspoon of minced fresh tarragon to finished sauce.

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I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day.

barb0324 · Guest

yum, I can't believe this is legal! have you ever made ahead and reheated? This would be a wonderful way to up the fat intake, will have to try it.

adwred · Posted: Sat Jun 09, 2007 1:18 pm Post subject:

I've never gotten it to reheat. It's a pretty delicate mixture once it's made and really should be used up right away (which honestly, isn't a challenge!). You can easily make a half- or quarter-recipe, too, if you're just cooking for yourself. A quarter recipe is a bit trickier because it's difficult getting one egg yolk to cook properly in that first stage without having it scramble. You'd need to add a bit more water in that first cooking step (rather than quartering that 1 tbsp. amount) to ensure it doesn't split. Maybe 2 tsp? In fact, I'd add the full 1 tbsp. of water for a half-recipe, too.
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I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day.

Carnation · Top Carnivore Joined: 15 Dec 2007 Posts: 3586

I make mine by putting egg yolks, lemon juice, and seasonings in blender, turning it on, and adding melted butter in a drizzle just until combined, and then turn it off. Perfect every time.

And I make a ton of the stuff because I've found that it keeps quite well. I really love the lemon-butter effect, and tend to eat it by the spoonful as a snack. But it's also lovely just to spoon onto some hot meat, and it comes back to life.

Right now, I'm positively obsessed with taking a bit of the cold hollandaise onto my spoon and then dipping it into a soft-boiled egg, ok SEVERAL eggs in a sitting. I've eaten this nearly every day for a month, and haven't seen any signs of getting sick of it!