Hollandaise Sauce Basic Recipe

Even larger eggs will also work just fine.

Hollandaise sauce basic recipe. Put the egg yolks white wine or tarragon vinegar a pinch of salt and a splash of ice cold water in a metal or glass bowl that will fit over a small pan. Egg yolks butter salt lemon juice and a pinch of cayenne pepper if you want a touch of subtle warmth. And too much salt in your hollandaise can seriously ruin a meal.

Place the bowl over a saucepan containing barely. A traditional hollandaise sauce recipe typically calls for just that. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate.

Beat egg yolks lemon juice salt and cayenne pepper together in a microwave safe bowl until smooth. It s a key part of the brunch staples eggs benedict and eggs florentine. Don t waste the froth it can be used in potatoes or for dressing hot vegetables.

Don t use a slotted spoon or the scum will slip back into the butter. Which seems odd but the salt content of salted butter varies so much. Egg yolks from 3 large eggs and sold labelled as large at grocery stores each egg weighing 55 60g 2 oz.

Step 2 add 2 tablespoons cold butter and place over very low heat. So my preferred method is to use unsalted butter and then salt the sauce. Like most sauces that came from french kitchens this can be a little intimidating but follow our best basic hollandaise sauce and you will get perfection every time.

Hollandaise is a traditional topper for poached eggs vegetables especially asparagus and fish. Whisk in lemon juice. Add the egg yolks lemon juice dijon salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined.