Hollandaise Sauce Recipe Recipe

Spoon hollandaise sauce over the eggs.

Hollandaise sauce recipe recipe. Step 2 add 2 tablespoons cold butter and place over very low heat. Whisk in lemon juice. Hollandaise sauce is one of the great classic sauces of the world that s notoriously hard to make by hand even for seasoned chefs.

Add the melted butter to the egg yolks very very slowly beating continuously. Cook over low heat stirring constantly until heated through about 5 minutes. Half fill the pan with water and bring to a simmer.

Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick about 3 5 mins. This recipe uses a really easy blender stick method that takes 90 seconds flat with exactly the same quality. Use for eggs benedict and steamed asparagus and it s also particularly spectacular with crustaceans such as lobster crab prawns shrimp and scallops.

Whisk until lemon yellow and slightly thick about 1 minute. Keep the butter warm. Get a saucepan and a heatproof mixing bowl that will sit stably over the pan.

Cook over very low heat stirring constantly until yolk mixture begins to bubble at edges. Place the bowl over a saucepan of simmering water do not to let the bowl touch the water and whisk until lukewarm. Garnish with chopped parsley.

Season with salt and pepper. Prepare hollandaise sauce by heating egg yolks water and lemon juice in a small saucepan. 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.