Hollandaise Sauce
My dad taught me how to make this when I was about 9 years old and I have been making it the same way my whole life. This method is a bit of a departure from the classic french preparation, but it makes a delicious, thick sauce sauce that you will love.
Hollandaise Sauce
1 Stick of ice cold butter
Juice of one lemon
2 Egg Yolks
Using a wooden spoon, mix egg yolks and lemon juice in a sauce pan until well blended. Turn stove to medium high heat and cook the egg and lemon mixture for 30 seconds until it just starts firm up. Turn the pan down to low and add the whole stick of butter. Stir slowly, but continually with the wooden spoon until all the butter is melted. You can make 30 minutes ahead of time and keep warm by using a double boiler with warm (not hot) water. If the sauce begins to separate, add an ice cube and stir with wooden spoon until the sauce comes back together.
Cooks Note: The "ice cube" trick works every time!
Hollandaise Sauce
1 Stick of ice cold butter
Juice of one lemon
2 Egg Yolks
Using a wooden spoon, mix egg yolks and lemon juice in a sauce pan until well blended. Turn stove to medium high heat and cook the egg and lemon mixture for 30 seconds until it just starts firm up. Turn the pan down to low and add the whole stick of butter. Stir slowly, but continually with the wooden spoon until all the butter is melted. You can make 30 minutes ahead of time and keep warm by using a double boiler with warm (not hot) water. If the sauce begins to separate, add an ice cube and stir with wooden spoon until the sauce comes back together.
Cooks Note: The "ice cube" trick works every time!
Comments
Post a Comment