What precautions are necessary when making hollandaise to avoid overcooking the eggs or curdling the sauce?

Answer 1

Hollandaise Sauce INGREDIENTS * 3 egg yolks * 1/2 lemon, juiced * 1 teaspoon cold water * 1 pinch salt * 1 pinch ground black pepper * 1/2 cup butter DIRECTIONS

# In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened. Serve immediately. Note If your sauce breaks and the butter and egg begin to separate, simply remove from the heat, add a splash of cold water, and whisk very fast. This should save your Hollandaise.

Better recipe: True hollandaise is nothing more than egg yolks, clarified butter and lemon juice and a pinch of Paprika or Cyan for color. (Cyan is a great flavor too!) Let's start with the basics. Separate your egg yolks making sure that you eliminate all the whites. Be a good chef and get dirty! Crack the egg, and dump it into your hand, Using the fingers, allow the whites to drop through. There is a little umbilical on the yolk that attaches it to the whites. This should be the last "white" attached. Pinch it off and deposit the yolk into a bowl. (Stainless steel bowls work best, but a glass bowl will work, it just needs more heat during the cooking process.) Repeat this step for as many eggs you want. (Six is a good number when serving 4 or more.) Let's let them set at room temp for a few. Don't forget to start a pot with water for the cooking portion of the sauce. Put in just enough water to cover the bottom by an inch or so. We don't want the yolk bowl to actually touch the water. We just need the steam! Set the temp on low too. (we wouldn't want to boil it out either!) While doing this, also place half a pound of butter and half a pound of margarine in a saucepan and set the heat to low. (keep in mind that you will not use all the butter, but it makes a nice spread for bread or cooking) Let the mixture melt on it's own. Do not stir it! Keep an eye on it though! When completely melted, and the temp is around 150* (guestimate!) The water will be on the bottom, and the oil on tom. Pull the butter (oil) off with a ladle and put it in another saucepan. (you will want to keep it warm during the next phase.) Now… back to the egg yolks! (Assuming that the butter is clarified and the water is hot, (not boiling!) With a wire whisk, start to beat the yolks. This is the most time consuming part of the sauce! A good start would be for 5-7 minutes! (I know, the arms will get a little tired!) But the idea is to prime the yolks with enough air so that when you intro the butter, the yolks stand a better chance of not breaking under heat and allow the yolks to absorb more butter. When ready, the yolks will have the consistency of a smooth paste. The volume will have almost doubled. You are now ready for the butter! Using a towel or oven mitt, place the bowl on the pot of water. (This is the crucial time when timing is everything!) beguine to add the butter about two ounces at a time, whisking all the while, until the butter is absorbed. Then add more butter in the same fashion, two ounces at a time. (Rule of thumb: periodically lift the bowl off the water pot every two ounces to vent any steam accumulated.) Also, periodically, you may want to remove it while you are whisking, just incase, to prevent breaking. (There is a skill in this that I can't teach you. You have to learn it with trials) Now, like I said earlier, you won't use all the butter. Just use enough until the mixture is shiny and creamy. (You will notice that it seems shiny after the first two portions of butter, but the consistency will not be tight. (Thick) ) When you are satisfied that its ready, quickly add lemon juice and the "pinch" of Paprika or Cyan. The amount of juice is dependant of what you like. Water is only used to cool the butter when you get the mixture too hot. It will cause the mixture to tighten up from breakage. You should only do this if/when the sauce breaks. Some people like to add a pinch or two of salt, but most rely on the salt content in the butter. Now….If you want Béarnaise, mince two cloves of shallots and join them with a tablespoon of tarragon in white wine vinegar. (About ½ a cup) and reduce it in a sauté pan until all the vinegar has evaporated. Then, add the reduction to the hollandaise you just made. Now you have Béarnaise!

Answer 2

If you can't eat the whole cup of hollandaise in one sitting, you can freeze the unused portion and warm it up later. From The Joy of Cooking and Yam - I just read this when I googled this question.

Answer 3

You can find Hollandaise sauce receipes from Foodnetwork, Tyler Florence made the best hollandaise sauce ever, he is the tv personalities from Foodnetwork. Here is the link: http://www.foodnetwork.com/recipes/tyler-florence/hollandaise-sauce-recipe/index.html

Answer 4

It's made with red wine and beef stock. Related links has one recipe of many.

Answer 5

The two main ingredients used to make Hollandaise sauce are egg yolk and liquid butter. These two are very rich ingredients and the whole sauce is seasoned with lemon.

Answer 6

135

Answer 7

Recipe for holiday sauce