Best 3 Foaming Hollandaise Sauce 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.

HOLLANDAISE SAUCE

Steps:

• Put the butter inside a heatproof bowl or glass measuring cup and set it in a basin of simmering water. Let it heat until the butter is melted.
• Carefully spoon off the white residue on top of the clear yellow liquid in the center. Carefully pour off and reserve the yellow liquid. Discard the milky bottom portion.
• Combine the egg yolks and water, beating rapidly with a wire whisk. Place the saucepan in a larger basin of simmering water, beating constantly. Gradually add the clear yellow liquid, beating constantly while heating the mixture in the simmering water. Do not overheat. Beat and heat until the sauce has the consistency of a thin mayonnaise.
• Add the salt, cayenne pepper and lemon juice and blend thoroughly.

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.