Andys Cooking Class Hollandaise Sauce Recipes

HOLLANDAISE SAUCE

Steps:

• Fill a medium saucepan with 2 inches water and bring to a boil, then reduce heat so water is barely simmering.
• Off the heat, whisk egg yolks in a heatproof bowl or on top of a double boiler until they become pale. Place over the simmering water. Whisking constantly, cook until the mixture is thick enough to hold a trail from the whisk and begins to hold its shape when drizzled from the whisk, about 3 minutes.
• Whisking constantly, add butter, 1 tablespoon at a time, whisking until each addition is incorporated completely before adding the next. When all the butter has been added, season with lemon juice, salt, cayenne, and black pepper. The sauce should be thick but still able to drizzle from a spoon (and it should form a pool, not a mound). If it is too thick, thin it with a little water.
• The sauce is best if used immediately but can sit for about an hour over hot water in a bain-marie or in a Thermos.

HOLLANDAISE SAUCE

Steps:

• In a stainless steel bowl set over a pot of simmering water (be careful not to let the bottom touch the water), whisk the egg yolks with the lemon juice, hot sauce, and water until pale yellow in color. Season with salt and pepper. Remove the bowl from the pot and, whisking vigorously, add the melted butter 1 tablespoon at a time, whisking until all the butter is incorporated. Keep warm until needed.

SUNNY'S 1-2-3 HOLLANDAISE SAUCE

Steps:

• In a small pot, melt the butter over medium heat.
• Add the lemon juice and yolks to a medium bowl and whisk together.
• Slowly stream the melted butter into the yolk mixture while continuing to whisk. Take your time with adding the butter. Once completely added, taste and season with a little salt and pepper. Allow the mixture to cool slightly to thicken.

ANDY'S COOKING CLASS: HOLLANDAISE SAUCE

Steps:

• Gather your ingredients.
• Melt the butter in a small saucepan over low heat and reserve.
• Chef's Note: You don't have to use clarified butter... If you choose to use regular butter, then allow the butter to melt over medium heat, allow the foaming to subside, and then skim off the foam.
• Add the vinegar, wine, shallots, and peppercorns into a saucepan.
• Reduce the liquid until you have three tablespoons of liquid, after straining.
• Chef's Tip: To extract the most flavor from the shallots and peppercorns, don't boil, but simmer the liquid. The reduction process should take about 20 minutes.
• Add the egg yolks and vinegar reduction to a non-reactive bowl.
• Chef's Tip: If you have a double boiler, you could put the yolks and vinegar into it.
• Whisk until combined.
• Place the bowl over a pot of simmering water, or use your double boiler.
• Continue to whisk (without stopping) until the yolks begin to thicken, about 2 to 3 minutes.
• Chef's Note: The mixture is ready when the whisk begins to leave trails in the yolk mixture.
• Remove from heat.
• Add two tablespoons of the freshly squeezed lemon juice and whisk to combine.
• Begin adding the butter to the mixture a few drops at a time, until it begins to thicken.
• Chef's Note: If you add the butter too fast, the sauce will break. Be patient... slow and easy is the way to go.
• Add the remainder of the butter in a slow steady stream, while you continue to whisk.
• Chef's Note: If the mixture begins to cool, return to the simmer water, and continue whisking from there.
• Add the remaining two tablespoons of lemon juice, and season to taste with the kosher salt, and cayenne pepper.
• To keep the sauce warm, place it in a small container, like a measuring cup, and place that into a pan with warm water. Occasionally stir to keep the sauce smooth.
• Keep the faith... and keep cooking.