3citrushollandaisesauce Recipes

HOLLANDAISE SAUCE

Steps:

• Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice.
• Add 2 tablespoons cold butter, and place over very low heat. Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes. Remove pan from heat, and beat in 1 tablespoon cold butter. Repeat. Whisk in melted butter a little bit at a time. Season with salt and white pepper to taste.

CITRUS HOLLANDAISE SAUCE

Steps:

• Combine orange and lemon juices in a bowl. Whisk together egg yolks and 2 tablespoons water in a heatproof bowl set over a pot of simmering water until mixture foams and begins to thicken, about 1 minute. Add half of citrus juices and cook, whisking constantly, until thickened slightly, 1 to 2 minutes more.
• Puree yolk mixture, remaining citrus juices, lemon zest, vinegar, 1/4 teaspoon salt, and cayenne in a blender until mixture thickens. With blender on low speed, add butter in a slow, steady stream until combined. Serve warm. Sauce can be stored in refrigerator in an airtight container up to 1 day. Gently warm before serving.

3-CITRUS HOLLANDAISE SAUCE

Steps:

• Place butter, lime juice, lemon juice and salt in a microwave safe bowl.
• Microwave on HIGH power until butter melts, about 1 minute.
• Whisk to cool slightly.
• Add egg yolks and whisk until well blended.
• Cover with plastic wrap and microwave on Medium (50%) 15 seconds.
• Whisk until blended.
• Repeat twice until sauce is thickened.
• Whisk in red pepper sauce and orange juice.
• Serve warm.

HOLLANDAISE

Steps:

• Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.
• Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.
• Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon.
• Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.

HOLLANDAISE SAUCE

Steps:

• How to keep hollandaise warm before serving and how to store: You may hold the sauce for up to 30 minutes on the stovetop with the burner on its lowest setting. You may need to slide the pan on and off the burner in order for the hollandaise to not overheat and break. Refrigerate leftover hollandaise within 2 hours of making it and use the leftovers to spread on toast within 3 days. It does not reheat well, but if you decide to try to reheat it do so in a double boiler whisking continuously.

CLASSIC HOLLANDAISE SAUCE

Steps:

• In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened. Serve immediately.

HOLLANDAISE SAUCE

Steps:

• In 1 1/2-quart saucepan, vigorously stir egg yolks and lemon juice with wire whisk. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
• Add remaining 1/4 cup butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.) If the sauce curdles (mixture begins to separate), add about 1 tablespoon boiling water and beat vigorously with wire whisk or hand beater until it's smooth.
• Serve immediately. Store covered in refrigerator. To serve refrigerated sauce, reheat over very low heat and stir in a small amount of water.

HOLLANDAISE SAUCE

Steps:

• Allow the butter to soften a little in the kitchen, it is also okay if it softens entirely.
• Choose a small skillet, 8-10 inches, it should not be of the nonstick variety, unless you have a plastic kitchen whip.
• Put the egg yolks into the pan with 1 tablespoon of the water, and some salt and pepper.
• Turn the heat to very low.
• Whisk the egg yolks until smooth, it is okay to beat them until they are light, like for a cake.
• Cook over very gentle heat, stirring all the time, until the egg yolks ever so slightly begin to thicken.
• It is a very good idea to put the pan on the heat, and off of the heat, whisking all the while, looking for subtle signs of cooking, as this method can happen very quickly.
• Once the egg yolks have been warmed, it is very likely that the residual heat from the pan will cook them enough to begin making the sauce.
• Add the lemon juice, alternately it can be added after incorporating the butter.
• Whisk in one piece of the butter, at a time, keep the pan off heat as much as possible, putting it back on the low flame intermittently, only to help the butter cubes dissolve.
• The operation of emulsifying the solids can be done fast or slow depending on your own experience and comfort level with this sort of process, because the butter is whole, and unmelted, it is nearly impossible to break the emulsion.
• Once some of the butter has been swirled in, several pieces should be able to be added at one time, with no adverse side effects.
• When the last of the butter has been added, stir in the rest of the water.
• Taste and correct for salt, butter sauces do not need a lot.
• Serve at once, or reheat, do not keep this hollandaise over a pan of hot water, for any length of time, it will break immediately. When reheating, do it slowly, adding a little more lemon juice, if desired, and drops of warm water to thin. Can be made earlier in the day and kept at room temperature, but do not chill, or make the day before.