Post by cyberobb99 on Apr 24, 2013 21:09:13 GMT -5
I've had some recent requests for the recipe to Hollandaise sauce, which I frequently use to kick up my Asparagus and other foods. I posted this on my Facebook "foodie" page after some requests for it and thought I'd share it here too.
Hollandaise Sauce
• 3 egg yolks
• 1 Tbsp fresh lemon juice
• 1/3 cup butter
• Salt
• White pepper
• 2 cup glass measuring cup or deep-sided bowl
• 4 cup glass bowl
• Heat-resistant whisk
• towel
• 1. Place butter in smaller glass container and cover tightly with plastic wrap, then punch a small hole in the wrap. Place it in the microwave and melt it until the it separates between whey and butterfat (aka drawn butter), and continue heating it until the whey starts to boil….but DON’T allow it to brown.
• 2. Meanwhile, beat your egg yolks in the larger bowl and blend in your lemon, salt and white pepper. Continue to whisk until it is smooth, bright yellow and frothy. If you put your bowl on the towel it will help keep it from moving around while you’re whisking both now and later.
• 3. When your whey starts to boil, as announced by loud popping noises coming from your microwave, remove it and immediately start to drizzle the butter into the egg mixture while whisking the eggs briskly. It’s important not to dump the butter in too quickly or it will curdle your eggs. Once the butter is all gone continue to whisk for another minute…..this is starting your cooking process.
• 4. To finish the sauce put it into the microwave for 8 seconds, then remove it and whisk it smooth…and repeat a couple of more times as it finishes thickening. DO NOT CHEAT ON TIME and think you can put it in for 15 or 20 seconds….the eggs will curdle and your sauce will not be smooth. You’ll only need to do this a few times to finish it….but be careful not to overcook it. Your Hollandaise sauce is now thick, rich, and ready to blow your family’s minds! Asparagus is my favorite target for this sauce, but lots of things benefit from it…not the least of which would be Eggs Benedict..(Toasted English muffin with bacon or ham and a sunny-side up or poached egg on it. Try it….it’s not hard.
Hollandaise Sauce
• 3 egg yolks
• 1 Tbsp fresh lemon juice
• 1/3 cup butter
• Salt
• White pepper
• 2 cup glass measuring cup or deep-sided bowl
• 4 cup glass bowl
• Heat-resistant whisk
• towel
• 1. Place butter in smaller glass container and cover tightly with plastic wrap, then punch a small hole in the wrap. Place it in the microwave and melt it until the it separates between whey and butterfat (aka drawn butter), and continue heating it until the whey starts to boil….but DON’T allow it to brown.
• 2. Meanwhile, beat your egg yolks in the larger bowl and blend in your lemon, salt and white pepper. Continue to whisk until it is smooth, bright yellow and frothy. If you put your bowl on the towel it will help keep it from moving around while you’re whisking both now and later.
• 3. When your whey starts to boil, as announced by loud popping noises coming from your microwave, remove it and immediately start to drizzle the butter into the egg mixture while whisking the eggs briskly. It’s important not to dump the butter in too quickly or it will curdle your eggs. Once the butter is all gone continue to whisk for another minute…..this is starting your cooking process.
• 4. To finish the sauce put it into the microwave for 8 seconds, then remove it and whisk it smooth…and repeat a couple of more times as it finishes thickening. DO NOT CHEAT ON TIME and think you can put it in for 15 or 20 seconds….the eggs will curdle and your sauce will not be smooth. You’ll only need to do this a few times to finish it….but be careful not to overcook it. Your Hollandaise sauce is now thick, rich, and ready to blow your family’s minds! Asparagus is my favorite target for this sauce, but lots of things benefit from it…not the least of which would be Eggs Benedict..(Toasted English muffin with bacon or ham and a sunny-side up or poached egg on it. Try it….it’s not hard.
