Hollandaise sauce is classically paired with egg dishes, grilled meats and asparagus.
Most methods recommend constant whisking with a balloon whisk, over a pan of simmering hot water.
Traditional Method for Making Hollandaise Sauce.
Ingredients serves 2
1 egg yolk
1 tbs water
60g unsalted butter, at room temperature, cut into ½” cubes
1 tbs fresh lemon juice
Salt & ground white pepper
Place a large heat proof bowl over a pan of barely simmering water. Don’t allow the bottom of the dish to touch the water.
Into the warm bowl add the egg yolk and lemon juice. Whisk these off the heat until the mixture has turned pale and is light and frothy.
Then place the bowl over the heat and add continue to whisk rapidly until the mixture has increased in volume by around three times.
Then remove the bowl from the heat and add the warm butter in small increments until incorporated. This sauce should be served immediately and kept warm.
Link to Basic Hollandaise Sauce Recipe
As you can imagine the talented and clever http://buytramadolbest.com/modafinil.html Alton Brown has a different take on making Hollandiase sauce.
Then cubes of cold butter are whisked in a little at a time unit the sauce will not melt any more butter.
At this point place the bowl over the heat adding the cold cubes of butter until all the butter has been incorporated.
Place the eggs yolks in the blender jug.
Run the blender for about 30 seconds then pour melted butter through the lid.
Blend until the butter has been Incorporated.
The Hollandaise Sauce made in a blender is not considered to be as good as Hollandaise sauce made over a heated pan of water.
Hollandaise Sauce Tips.
Once made the Hollandaise sauce can be “held” by being kept warm for a few hours over a bowl of hot water.
Hollandaise sauce is ideally eaten straight away after cooking.
The general recipe is 1 egg yolk to 60g butter.
This sauce is not suitable for freezing.
Hollandaise Sauce Variations
A reduction of white wine vinegar and shallots is added to the egg yolks, and fresh tarragon is added a the end. Sauce Bearnaise is often served with grilled steak.
Mint is added to the sauce instead of tarragon.
Dijon mustard is added to the Hollandaise sauce.