Hollandaise Sauce & Foamy Hollandaise Sauce
I’m adding this sauce recipe for so many reasons … Not only is it infinitely better than anything you can buy in a jar, just think: eggs Benedict, asparagus, artichokes, broccoli, white fish, seafood …. For years I was too intimidated to even attempt to make this sauce. Every time I felt brave enough to do so, it either curdled, never thickened or was too sour. However, like all basic French sauces (like mayonnaise) it is worth persevering and mastering. This recipe has not failed me yet. If it doesn’t thicken in the mixer, put it back in the pan and heat it very very gently (preferably over a double broiler though I admit I just use a heavy pan over barely simmering heat). The key to making this sauce is to add liquids slowly and heat gently. It will not be rushed. Treat it like you would mayonnaise to start with and add the lemon juice and vinegar drop at a time to start with. Do the same when adding the butter … a few drops at a time to start with. This process allows the egg yolks and added liquids and fats to blend and become cohesive. Coming up: Artichokes and Eggs Benedict.
If hollandaise sauce is too heavy or rich, you can make foamy hollandaise sauce. Simply add soft peak beaten egg whites to your hollandaise sauce. It yields a lighter sauce, is amazing on asparagus and also goes further.
You can pin these ⬇️ images to Pinterest!
HOLLANDAISE SAUCE AND FOAMY HOLLANDAISE SAUCE
2 large egg yolks – If you are making the foamy hollandaise sauce, keep the egg whites separately
1 teaspoon of lemon juice
1 tablespoon of white wine vinegar
110g of unsalted butter (or half a stick)
Salt and freshly ground pepper
Place your egg yolks into an electric mixing bowl.
Heat the lemon juice and white wine vinegar in a small saucepan until the mixture starts to boil.
Very slowly, a drop at a time to start with, pour the hot lemon juice and vinegar into the egg yolks and mix for 30 seconds until thoroughly combined.
Using the same pan, gently melt the butter. Do not to let it brown.
When the butter is foaming, switch the mixer back on and pour in the butter in a thin, slow, steady stream. At first, only adding a few drops at a time. The slower the better.
When all the butter has been incorporated, wipe around the sides of the processor bowl or blender with a spatula to incorporate all the sauce.
You should end up with a lovely, smooth, thick, buttery sauce.
If the sauce is still too liquid and not thick enough, transfer to the small pan you used and very gently heat it (on simmer) stirring the whole time until you achieve the desired thickness.
To make the Hollandaise into Foamy Hollandaise Sauce:
In a clean bowl whisk the 2 egg whites until you get soft peaks and immediately fold them into the hollandaise sauce.
The sauce can be made ahead and kept in the fridge then reheated very gently over barely simmering heat (or double broiler).
You can also freeze it. Just thaw it out in the fridge and warm up as above.
You can also make this recipe in a food processor.
If the sauce curdles, you can try beating another egg yolk in a clean bowl and adding it to your mixture.
Recipe adapted from Delia Smith’s How to Cook series.
© 2014-2015 Caroline’s Family Kitchen and CarolinesFamilyKitchen.com