![]() ![]() Step 2 Whisk vigorously until the yolks become thick and creamy, about 3 minutes.Place the bowl onto the pot, checking to make sure the water is not touching the bottom of the bowl. In a heatproof bowl (preferably stainless steel), add egg yolks and lemon juice. Step 1 Set up a double boiler: Bring a medium pot filled with 1 1/2” of water to a simmer.Made this? Let us know how it went (and which method you preferred!) in the comments below. Not sure what to do with leftover egg whites? Stick with the French theme and make meringues! Having guests for brunch and want to impress? Try our eggs Benedict bake that’ll wow a crowd. If that doesn’t work, slowly whisk in another egg yolk. You can try to correct this by whisking in a teaspoon or two of warm water, a little at a time. A broken sauce means the butter has separated from the egg yolks, and there’s really no greater bummer right before a meal. However, we find regular butter makes a richer and more stable sauce, with less chance of the sauce “breaking”. You can make this recipe with clarified butter, as is the traditional French way. Hollandaise is traditionally an emulsion of egg yolks, melted butter, and lemon juice or vinegar. Try one or both of our easy methods below, and soon you’ll be a pro! Hollandaise is known for being finicky to make, but don’t be intimidated. Although it is considered a basic sauce, one that is used as a starting point to make many other sauces, it’s also wonderful as is, slathered over eggs Benedict or cooked vegetables. its a keeper.Hollandaise sauce is one of the five mother sauces of classical French cuisine. i used it on eggs benedict with smoked salmon and dill. I added a slice of extra sharp cheddar to give my eggs benedict a bite I added this in tiny increments so as not to break the sauce. I like a hollandaise with a prominent lemon flavor so I added just under 1 T of fresh lemon juice. Using this recipe I made Eggs Benedict for 5, but I ran out of hollandaise sauce. All in all, though, the flavour was still really nice and it was still enjoyed by all. I'll make it again with cream & see what happens. As someone else noted, it did thicken up a bit (still not quite enough) after it cooled down, but I only noticed this when I went to clean up the bit of leftover sauce about an hour after brunch. I'm not sure if it was because of the milk or not, but I couldn't get the sauce to thicken enough. I didn't have cream so I used whole milk after seeing that someone else had used it successfully. It definitely wasn't a disaster, but it also wasn't perfect. This was my 1st attempt at making hollandaise sauce. Perfect first attempt! I was worried when the vinegar & cream curdled in the bowl before whisking w/ eggs, but with constant whisking throughout process, it turned out great! Poached eggs in same water, by the time they were cooked the sauce had thickened enuff for service. I highly recommend the blender hollandaise recipe on this sight. And cooking hollandaise over heat is very tricky. The flavor was not very good due to too much vinegar. This recipe is very labor intensive, and turned out very thin for me. Excellent in combination with the epicurious roasted asparagus/prosciutto/poached eggs recipe. The slow addition of the eight pieces of frozen butter seems to do the trick. Consistency and taste are great! A little extra lemon makes it perfect! I have also used other types of vinegar, so if you don't have tarragon vinegar its okay!īulletproof. I made it a second time and cut the vinegar down to one teaspoon - perfect.Ī perfect foolproof sauce. It tasted like we were eating vinegar hollandaise. I made this for my husband's birthday eggs benedict. There are simpler hollandaise recipes out there that yield better results. And it curdled at the last minute, presumably because of excess heat. I actually had to use more vinegar than the recipe called for just to give it any flavor at all. The sauce was thin and not very flavorful. I wonder if you used the whole egg and not just the yolks? This recipe works a treat for me everytime, also I do agree with the comment that less tarragon to some may be a better idea, personally, I prefer the 2 tsps. To those of you who couldn't get the sauce to thicken. You do have to be patient and watchful, but it's pretty foolproof as long as you are careful with the heat and follow the recipe. It's perfectly balanced I'm not a huge fan of tarragon but that's what real hollandaise tastes like so I use (almost) the full amount. ![]()
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