Hollandaise Sauce Recipe


Easy French Food and Recipes Home > French Recipes > Sauce Recipes > Hollandaise Hollandaise Sauce Recipe How to Make it Right Everytime This Hollandaise sauce recipe is one of the great classics of French cooking. You might have had it on poached eggs and called it Eggs Benedict, but Hollandaise sauce goes great with other things, especially asparagus. Because it is so rich, Hollandaise sauce goes best with simply prepared foods. I've included the recipes for a few of the more common variations on Hollandaise sauce, including a bernaise sauce recipe. Bernaise sauce is a perfect sauce to have with steak, and when served with a certain extra tender cut of beef becomes Chateaubriand. These sauces can be a little bit tricky to prepare, but not enough to keep you from having great results. How to Make Hollandaise Sauce Follow these three basic steps for each recipe: Melt and clarify the butter. This simply means skimming off the white solids floating on top of the melted butter. Use a double boiler to lightly cook the egg yolk mixtures. Add the liquid butter slowly to the egg yolk mixture and don't stop whisking. Sauce Hollandaise This recipe requires you to clarify the butter and use a double boiler arrangement to cook the sauce. Don't forget: add the butter slowly and whisk, whisk, whisk! Print Recipe Preparation time: 25 minutes Makes 6 servings Ingredients 7 ounces unsalted butter, melted and clarified 3 egg yolks 3 tablespoons water juice of 1/2 lemon salt and white pepper Directions Melt the butter over very low heat without stirring and skim off the solids floating on top. Fill a pan about half way with water and bring it to just below boiling. Place the egg yolks in a Pyrex bowl that fits just inside the pan. Whisk in the three tablespoons of water and place bowl in the pan of simmering water. Continually whisk until egg yolks thicken and lighten (about 5 minutes). Remove from heat and very gradually pour in the clarified butter continually whisking. Whisk in lemon juice and salt and pepper to taste. Best served immediately or warm a few seconds in the microwave. If the sauce is too thick you can whisk in a little hot water. Learn more about French sauces. Return to French Sauce Recipes. Aioli Recipe Bechamel Sauce Bearnaise Sauce Recipe Beurre Blanc Sauce Blue Cheese Sauce Recipe Brown Sauce Recipe Cheese Sauce Recipe Dill Sauce Recipe Hollandaise Sauce Recipe Homemade Tomato Sauce Recipe Mayonnaise Recipe Onion Sauce Recipe Orange Sauce Recipe Raspberry Sauce Recipe Remoulade Sauce Recipe Tartar Sauce Recipe Tomato Cream Sauce Recipe White Sauce Recipe Wine Sauce Recipes French Foods French Recipes French Cooking French Traditions French Decor What's New? French Food French Cheese French Desserts French Wine Champagne French Drinks Regional Specialities Famous French Food French Cooking Help Cooking Tools French Cooking Schools French Cookware Gourmet Cooking Supplies French Ingredients French Cooking Terms Basic Cooking Tips French Cooking Articles Your French Food Questions Noshes and Starters Easy Appetizer Recipes French Entrées (Starters) Easy Salad Recipes Easy Soup Recipes Quiche Recipes Main Courses Easy Beef Recipes French Chicken Recipes Easy Pork Recipes Fish and Seafood Stew Recipes Les Desserts French Cake Recipes French Cookie Recipes French Dessert Recipes Fruit Dessert Recipes French Pastry Recipes Other Recipes Crepe Recipes Potato Recipes Easy Recipes For Kids Sauce Recipes Easy Vegetable Recipes Index By Ingredient French Recipe Index New! Comments Have your say about what you just read! Leave me a comment in the box below. Copyright©2008-2012 Easy French Food - About - Contact - Disclaimer - Recommended Links - Privacy Policy - Site Map Share this page: Tweet More To Explore	Contact & About Privacy Policy