Hollandaise Sauce Recipe Taste Of Home

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.

Hollandaise sauce recipe taste of home. Reduce heat to low. Whisk in salt and pepper. Add to yolk mixture one piece at a time stirring after each addition until melted.

Slowly pour in the melted butter and continue whisking until the sauce is thick and doubled in volume. Take care not to allow the eggs to get too hot or they will scramble. Cook and stir for 1 minute or until thickened.

Whisk the egg yolks and lemon juice in a clean metal bowl until thick. Cook and stir over low heat or simmering water until mixture bubbles around edges and reaches 160 about 20 minutes. 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.

Keep the butter warm. Place the bowl over a saucepan of simmering water and whisk vigorously. Cook and stir until heated through.

So how do you work with ingredients that don t play nice together. Cook and stir over low heat for 3 4 minutes or until warmed. 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.

In a small heavy saucepan or double boiler whisk the egg yolks water and lemon juice. Reduce heat to low. For hollandaise sauce in top of a double boiler or a metal bowl over simmering water whisk egg yolks water and lemon juice until blended.