Hollandaise Sauce Recipe Traditional

A traditional hollandaise sauce recipe typically calls for just that.

Hollandaise sauce recipe traditional. Get a saucepan and a heatproof mixing bowl that will sit stably over the pan. Half fill the pan with water and bring to a simmer. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.

Whisk in lemon juice. Whisk until lemon yellow and slightly thick about 1 minute. 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.

Add egg yolks to a small saucepan. 1 combine all ingredients in small saucepan. Roasted garlic anchovy and caper dressing.

Serve with fish and meat. Serve with fresh asparagus. After sauce thickens stir in 1 tablespoon finely chopped onion 1 1 2 teaspoons chopped fresh or 1 2 teaspoon dried tarragon leaves and 1 1 2 teaspoons chopped fresh or 1 4 teaspoon dried chervil leaves.

Serve over hot cooked asparagus or over poached eggs. Whisk the yolks water and lemon juice in the saucepan for a few moments until thick and pale this prepares them for what is to come. Step 2 add 2 tablespoons cold butter and place over very low heat.

Turn down the heat as low as it can go but still have the water simmering. Place the bowl over a saucepan containing barely. To make béarnaise sauce stir in 1 tablespoon dry white wine with the lemon juice.