Hi, I am Jane. Today, I will show you a way to prepare classic hollandaise sauce recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Classic Hollandaise Sauce Recipe
Classic Hollandaise Sauce is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Classic Hollandaise Sauce is something which I have loved my whole life. They’re fine and they look wonderful.
To bewith this particular recipe, we have to first prepare a few ingredients. You can cook classic hollandaise sauce using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Classic Hollandaise Sauce:
- Make ready 1/2 cup unsalted butter ( 1 stick ) ; melted and kept warm
- Take 3 large egg yolks
- Take 3 tbsp fresh lemon juice
- Get 1 tbsp heavy cream
- Prepare 1/4 tsp black pepper
- Take 1/4 tsp salt
- Take 1/2 tsp hot sauce, such as Franks brand
- Make ready 1/2 tsp cajun seasoning. This spice can be changed according to what your serving, such as 1/2 teaspoon chili powder for Mexican dishes or 1/2 teaspoon grill seasoning for grilled foods.
Instructions to make Classic Hollandaise Sauce:
- It is important to use a double boiler for this sauce. You can make your own double boiler by fitting a heat safe bowl over a saucepan of simmering water. The water should not touch the bottom of the top bowl.
- In the top part of the double boiler add egg yolks, cream, lemon, salt, pepper, hot sauce and cajun seasoning. Whisk well and let sit at room temperature 15 to 20 minutes. This helps to stabalize the yolks and thicken them some.
- Place yolk mixture over simmering water, whisking at all times until foamy and starting to thicken, about 3 to 5 minites If at any time mixture seems to be thickening to much remove from heat and add drops of simmerng water from bottom of double boiler and whisk until smooth. Off heat drizzle in warm butter, whisking vigorously until all butter is added and is creamy and thick.
- This sauce should be served as soon as possible, it can not be reheated or it will seperate. However you can keep it warm for about an hour by placing in a heat proof serving dish, place dish in pan of very hot water. If it becomes to thick whisk in a bit of very hot water.
- Serve with steamed, blanched, roasted, grilled or sauteed vegetables. Also serve with roasted sauteed or grilled meats.
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