Best 3 Classic Hollandaise Sauce Recipes
Indulge in the timeless art of French cuisine with our comprehensive guide to hollandaise sauce, a classic culinary masterpiece that elevates any dish with its rich, velvety texture and bright, tangy flavor. In this article, we present a collection of hollandaise sauce recipes, expertly crafted to suit a variety of tastes and preferences. From the traditional French method to modern variations infused with unique ingredients, our recipes provide step-by-step instructions, helpful tips, and essential techniques to ensure success in your culinary endeavors.
Our classic hollandaise sauce recipe stays true to the traditional French technique, utilizing egg yolks, clarified butter, lemon juice, and a touch of salt and pepper. We guide you through the delicate process of whisking the egg yolks over a double boiler, gradually incorporating the clarified butter to create a smooth, luscious emulsion.
For those seeking a lighter version, our hollandaise sauce without butter offers a delightful alternative. This recipe巧妙地replaces butter with low-fat yogurt, resulting in a creamy, tangy sauce that is both flavorful and figure-friendly.
If you're looking to add a pop of color and freshness to your hollandaise, our green hollandaise sauce is a vibrant choice. We introduce the vibrant flavors of fresh herbs such as parsley, chives, and tarragon, creating a herbaceous sauce perfect for accompanying vegetables, fish, and even eggs Benedict.
For a hollandaise sauce with a touch of heat and smokiness, our chipotle hollandaise sauce is sure to impress. We combine the classic hollandaise base with roasted chipotle peppers, lending a subtle spiciness and smoky undertone that pairs wonderfully with grilled meats, roasted vegetables, and tacos.
Finally, our béarnaise sauce takes the hollandaise experience to new heights with the addition of tarragon and shallots. This elegant sauce is a staple in French cuisine, known for its complex, savory flavor profile. We guide you through the process of creating a smooth, flavorful béarnaise sauce that will elevate your culinary creations.
Whether you're a seasoned chef or just starting your culinary journey, our hollandaise sauce recipes offer a range of options to suit your preferences and skill level. Prepare to tantalize your taste buds and impress your dinner guests with this versatile and delicious sauce that transforms ordinary dishes into extraordinary culinary experiences.
CLASSIC HOLLANDAISE SAUCE
The classic Hollandaise Sauce, good for most green veggies, fish, steak, roast beef, Eggs Benedict, and more!!!
Provided by Stoddard Whitridge
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 164.6 calories, Carbohydrate 1.5 g, Cholesterol 143.1 mg, Fat 17.6 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 10.5 g, Sodium 500.9 mg, Sugar 0.1 g
CLASSIC HOLLANDAISE SAUCE
The rich, yet airy, sauces of the hollandaise family are made with lemon juice or another liquid that is thickened with egg yolks and butter or oil. By altering the ingredients, you can produce a variety of sauces, from bearnaise to mousseline.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Melt the butter in a small saucepan over medium-low heat. Keep warm until ready to use.
- Place egg yolks in a copper or stainless-steel bowl that fits snugly in the top of a medium saucepan. Fill the saucepan with 2 inches of water, and bring to a boil. Whisk the yolks, off the heat, until they become pale. Add 1 tablespoon of lemon juice and the salt, and whisk until well combined. Gradually add 1/4 cup boiling water, whisking constantly. Place bowl over medium saucepan containing boiling water, and reduce heat to lowest setting. Whisking constantly, cook until the whisk leaves a trail in the mixture and it begins to hold its shape. Remove from heat.
- Pour the warm melted butter into a glass measuring cup. Add to yolk mixture, one drop at a time, whisking constantly. After you have used about a tablespoon of the melted butter, you can start adding it slightly faster, still whisking constantly. If the butter is added too quickly, the emulsion will be too thin or will "break."
- Once all of the butter has been added, adjust the seasoning with the remaining tablespoon lemon juice and cayenne pepper. If the sauce is too thick, you may thin it with a little additional lemon juice or water. If not serving immediately, place over a pot of simmering water removed from heat, or in a warm spot on the stove up to 1 hour. Alternatively, store in a clean thermos that has been warmed with hot but not boiling water for up to 3 hours.
CLASSIC HOLLANDAISE SAUCE
Steps:
- Melt the butter and keep it warm. Heat the vinegar or lemon juice until just warmed. Have small saucepan with boiling water and measuring tablespoon ready. Place the top of a double boiler over hot water. Place the egg yolk in the top of a double boiler and whisk until they begin to thicken. Now add 1 tbl of the boiling water. Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, one tablespoon at a time, beating the mixture after each addition. Now add the warmed vinegar or lemon juice. Remove the double boiler from the heat. Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter. Add the salt and cayenne and beat the sauce until it is thick. Serve immediately.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Make sure to use unsalted butter, as salted butter can make the sauce too salty.
- Clarify the butter before making the sauce. This will remove the milk solids and prevent the sauce from curdling.
- Whisk the egg yolks and water together until they are light and fluffy. This will help to prevent the sauce from curdling.
- Add the melted butter to the egg yolks and water slowly, whisking constantly. This will help to prevent the sauce from curdling.
- Cook the sauce over low heat, stirring constantly. Do not let the sauce boil, as this will cause it to curdle.
- Season the sauce with salt, cayenne pepper, and lemon juice to taste.
- Serve the sauce immediately over your favorite dishes, such as eggs benedict, asparagus, or fish.
Conclusion:
Hollandaise sauce is a classic French sauce that is made with egg yolks, melted butter, lemon juice, and salt. It is a rich and creamy sauce that is perfect for serving over eggs, vegetables, or fish. With a few simple tips, you can easily make a delicious hollandaise sauce at home.
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