Best Hollandaise Sauce French Style Recipes

CLASSIC HOLLANDAISE SAUCE

Steps:

• Place egg yolks and water in the top of a double boiler and beat well with a wire whip or fork.
• Put all but 2 tbs of the butter in a small saucepan over moderately low heat (about 225F degrees) until just melted.
• Add 1 tbs of the cold butter to the egg and water mixture and place over hot, not boiling water.
• Whip constantly until egg yolks thicken slightly.
• Remove from heat and whip in the second tbs of cold butter.
• Gradually pour the melted butter into the egg mixture, beating constantly.
• Place over hot, not boiling, water (water below should not touch bottom of pan) cook until thickened, whipping constantly.
• Thickened Hollandaise should hold the imprint when a fork or whip is drawn across the surface.
• Remove from heat and stir in lemon juice, salt, and cayenne.
• Sauce may be placed in top of double boiler over hot, not boiling, water, covered, and kept until serving time.
• Serve with vegetables, baked or broiled fish, and shell-fish.
• Note: if you use salted butter, omit the salt in the recipe.

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:

• 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.

CLASSIC HOLLANDAISE

Steps:

• Add the egg yolks, lemon juice, 3/4 teaspoon salt and cayenne pepper to a medium heatproof bowl and whisk to combine.
• Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Slowly drizzle in the melted butter while whisking constantly and rapidly until the mixture is pale and has thickened, scraping down the sides of the bowl occasionally with a rubber spatula if needed. If the bowl feels hot to the touch, remove it from the heat and continue whisking until cooler. If the sauce starts to get lumpy, grainy or begins to separate, remove from the heat and whisk in a few drops of warm water. Return to the heat and continue whisking until all the butter has been added.
• Remove from the heat and adjust the seasoning with lemon juice and salt to taste. Serve immediately or cover and hold in a warm place for up to 2 hours, whisking occasionally. The sauce should not be reheated.