How to Make a Classic Hollandaise Sauce Video Demonstration
We all love our Hollandaise sauce with our Eggs Benedict but did you know this classic sauce is great on fish and meats?
This is a very cool video of how to make Hollandaise Sauce at home. Hollandaise is an egg based sauce that is very rich that has been flavored with a little lemon juice, butter and cayenne pepper. The sauce is very fragile and must be served as soon
as you make it or there is a change it separate.
This sauce goes back to at least 1758 but did not include eggs, they were added later.
If you are interested in learning more about the Culinary Institute of America.
3 egg yolks
7 oz unsalted butter
juice of half a lemon
salt and pepper
1 medium saucepan
1 bowl that will fit on top of the saucepan
1 small saucepan
1 medium sized whisk
How To Prepare At Home
Clarify the butter – First of all, melt the butter over a very low heat without stirring for a few minutes until the milk solids start to stick to the bottom of the pot.
Skim and strain – Take the butter off the heat and remove the foam from the surface. Strain the butter into a jug, being very careful to leave the milky sediment behind in the pan. This process is called “clarifying” and basically means to separate the oil from the milk.
Prepare the eggs – Put a pan of half-filled water on to heat. Place the egg yolks and 3 tablespoon of hot water into the mixing bowl and quickly whisk them.
Whisk and heat – Place the bowl over the water making sure the water does not boil. Whisk the egg yolks over the water until the eggs are at the ribbon stage, which is when they have become the consistency of semi-thick cream.
Whisk in the butter – Take the pan off the heat and start to gradually add the clarified butter very slowly to begin with. Keep whisking vigorously after each addition of butter and add a few spoons of water when it gets too thick. Keep mixing until all the butter is added .
Season and serve – Add the lemon juice and season with salt and pepper to your desired taste, the Hollandaise sauce is complete. If you find the sauce is too thick add a little hot water. It is best to use the sauce as soon as possible as it cannot be stored or kept for too long.
Copyright 1997 - 2015 The Reluctant Gourmet