Best Traditional Hollandaise Sauce Recipes

TRADITIONAL HOLLANDAISE SAUCE

Steps:

• Begin by placing the egg yolks in a small bowl and season them with a pinch of salt and pepper. Then place them in a food processor or blender and blend them thoroughly for about 1 minute. After that, heat the lemon juice and white wine vinegar in a small saucepan until the mixture starts to bubble and simmer. Switch the processor or blender on again and pour the hot liquid on to the egg yolks in a slow, steady stream. After that, switch the processor or blender off. Now, using the same saucepan, melt the butter over a gentle heat, being very careful not to let it brown. When the butter is foaming, switch the processor or blender on once more and pour in the butter in a thin, slow, steady trickle; the slower you add it the better. (If it helps you to use a jug and not pour from the saucepan, warm a jug with boiling water, discard the boiling water and then pour the butter mixture into that first.) 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, then give the sauce one more quick burst and you should end up with a lovely, smooth, thick, buttery sauce.

TRADITIONAL HOLLANDAISE SAUCE

Steps:

• Place yolks, water and lemon juice into a metal bowl. Whisk together vigorously of a minute or so.
• THIS is the point where my secret weapon comes inches Add the granulated sugar. Start whisking again, slowly adding the melted butter. ( The granulated sugar crystals sharp edges keep the cologin strands from forming, thus keeping your Hollandaise from turning into scrambled eggs.)
• Once butter is fully mixed, place your metal bowl over a simmering / steaming pot of water, thus making a double boiler. This is where you sprinkle your paprika inches It's the paprika that give it, it's bright yellow color. Stir occasionally checking consistency. Make sure to scape the thicker portions off the side of the bowl and whisk / incorporate it into the sauce. JUST before it reaches the consistency your looking for take the bowl off the hot water.
• If your Hollandaise must sit for a few minutes before you use it, you can always add a few DROPS of HOT water to the sauce and whisk it up. That will loosen it right up again.