Hollandaise Sauce
Hollandaise is one of the five mother sauces in classic French cooking, and is utilized by itself as a sauce (e.g. Eggs Benedict) or as the base for a compound sauce such as a Mornay sauce. It is traditionally made as shown in this recipe, however, we recommend using our immersion blender method, to increase the odds of success with this sauce (and to make it quite a bit simpler).
Ingredients
- 4 egg yolk
- 1 tbsp lemon juice freshly squeezed
- 1/2 cup unsalted butter melted (1 stick)
- 1 pinch cayenne
- 1 pinch salt
Instructions
- Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.
- Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
- Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt.
- Cover and place in a warm spot until ready to serve. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Recetas similares
Low carb Recipes
[video_lightbox_youtube video_id=”_nQCagxmLns” width=1080 height=700 anchor=”https://coctione.com/wp-content/uploads/2023/04/VPH-Recipeasies-Eggs-Benedict-720×285-1.jpg”]
[video_lightbox_youtube video_id=”KHCDJNfVD0I” width=1080 height=700 anchor=”https://coctione.com/wp-content/uploads/2023/04/VPH-Recipeasies-Fish-Mussel-Chowder-720×225-1.jpg”]