Hollandaise Sauce Recipe And Procedure

Place egg yolks and water in a medium mixing bowl and whisk until mixture lightens in color 1 to 2 minutes.

Hollandaise sauce recipe and procedure. Start by separating the eggs you ll need two eggs. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. So how do you work with ingredients that don t play nice together.

Melt 100g of unsalted butter in a small pan preferably one with a spout. Add the sugar and whisk for another 30 seconds. Gradually whisk yolk mixture into butter.

Place the bowl over a saucepan containing barely. Crack the egg on the edge of a bowl and pass the yolk between the eggshell halves letting the white fall into the bowl below. Once simmering reduce heat to low.

Ingredients like butter water and lemon juice need to be mixed together so rapidly that the fat butter breaks up into tiny droplets that incorporate evenly into the liquid lemon juice and water. Sauce thickened each time it was heated. Simple and easy way to make hollandaise makes enough for about 3 4 eggs benedicts.

Step 3 remove from the heat and slowly whisk in the melted butter bit by bit until it s all incorporated and you have a creamy hollandaise. Add 2 tablespoons cold butter and place over very low heat. Whisk constantly while butter is melting and continue whisking until thick enough to see the pan between strokes.

I used 1 tsp of lemon juice added 1 tablespoon of mayo to the mix right before drizzling in the melted butter. Make sure the clarified butter is warm but not hot. Combine the egg yolks and the cold water in a glass or stainless steel mixing bowl not aluminum and whisk for 1 to 2 minutes until the mixture is light and foamy.