Epicurious blender hollandaise10/30/2023 ![]() Hollandaise is the sauce that’s famously served with Eggs Benedict and commonly drizzled over asparagus. One of the five famous French “mother sauces”, Hollandaise is a simple but rich sauce consisting of butter, egg yolks, and lemon juice and seasoned with salt and sometimes a hint of cayenne or white pepper. Alternatively, store in a clean thermos warmed with hot but not boiling water, holding it for 2 or 3 hours at most.One of my all-time favorite sauces for drizzling over vegetables, grilled meats and roast chicken, eggs benedict, scrambled eggs, and a whole host of other foods that are only further brought to life by this buttery smooth and luxuriously delicious sauce! This Hollandaise Sauce recipe is super easy to make and comes with instructions for both making it on the stovetop or in the blender! If not serving immediately, cover with plastic wrap, pressing it directly on the surface of the sauce to prevent a skin from forming, and set over a pot of water that has been brought to a simmer and then removed from heat, or in a warm spot on the stove for up to 1 hour. Adding too quickly will cause the emulsion to “break” or separate, preventing the liquid and butter from combining.Īdjust the finished sauce with water to thin, and add lemon juice, salt, and cayenne pepper to flavor. If the egg mixture is heated too quickly, it turns grainy if cooked too long over too high a temperature, it will scramble.Īdd butter gradually to allow the mixture to emulsify. If it is too thick, thin it with a little water.Īlthough traditionally made with melted clarified butter (page 88), softened butter emulsifies more readily with the egg yolks and produces a lighter texture.ĭo not overheat the egg yolks “temper” them instead by mixing with a bit of boiling water before placing in the hot-water bath to keep them from scorching. The sauce should be thick but still able to drizzle from a spoon (and it should form a pool, not a mound). When all the butter has been added, season with lemon juice, salt, and cayenne. Incorporate butter Whisking constantly, add butter 1 tablespoon at a time, whisking until each addition is incorporated completely before adding the next. Wipe off any mixture that may have cooked onto the side of the pot with a damp paper towel to prevent any lumps from forming. Whisking constantly, cook until the mixture is thick enough to hold a trail from the whisk and begins to hold its shape when drizzled from the whisk. Heat egg yolks Add egg yolks to strained reduction and whisk, off the heat, until they become pale. Prepare bain marie (hot-water bath) Fill a medium saucepan with 2 inches of water and bring to a boil, then reduce heat so water is barely simmering. Add the boiling water and strain through a fine sieve into a heatproof nonreactive (stainless-steel or glass) bowl. ![]() Make reduction Combine wine, vinegar, shallot, and peppercorns in a small skillet over medium-high heat cook until reduced to 1 tablespoon, 3 to 4 minutes. The best-and classic-way to do this is to “cook” it in a bain marie, or hot-water bath, instead of directly over a burner. ![]() When making hollandaise or any of its variations, using gentle heat is critical to achieving the right consistency. As it is designed to demonstrate, the method is the key to making the sauce, not the specific ingredients used to give it flavor. To make it, prepare the hollandaise as directed, adding tarragon (the defining flavor of Béarnaise) to the reduction mixture. Perhaps the best-known variation is Béarnaise, a traditional accompaniment for steak. By changing the acidic liquid to blood orange juice and zest, you get sauce Maltaise, typically served over steamed asparagus tangerine juice and zest flavor Mikado sauce. As one of the French “mother sauces,” its preparation is a basic culinary technique that can be varied to create other sauces in the same family (often referred to as “warm emulsions”). Here, we used a wine reduction, but you can skip that step and simply whisk eggs with 1 teaspoon lemon juice and 1/4 cup boiling water. This rich yet airy, velvety sauce is made by enriching an acidic liquid with egg yolks and then thickening with butter.
0 Comments
Leave a Reply.AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |