Recipe Basic hollandaise sauce : Practical and Delicious

Recipe Basic hollandaise sauce : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Basic hollandaise sauce. You are currently reading Recipe Basic hollandaise sauce : Practical and Delicious. This recipe is the creation of the chef Anna Phillips. Recipe Basic hollandaise sauce requires 10m, cook 13m and serve 6. Caution: allergy Contains milk and egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Whisk up a bowl of this tasty Hollandaise sauce which is particularly delicious with eggs, or asparagus, or smoked salmon.

Ingredients:

5 Ingredients

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  3 egg yolks, at room temperature
  
  
  


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  2 tbsp water
  
  
  


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  175g unsalted butter, cut into 1.5cm cubes, at room temperature
  
  
  


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  2 tbsp fresh lemon juice
  
  
  


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  Salt & ground white pepper
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Place a heatproof bowl over a medium saucepan that is quarter-filled with water. The bowl should fit snugly into the pan without touching the water (lift the bowl to check and remove some water if it does).
  
  
  


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  Step 2
  
  
  
  
  Remove the bowl, cover the pan and bring the water to the boil over high heat. Uncover and reduce heat to very low so the water is barely simmering (there should be almost no movement at all). It is important that the water is barely simmering while making the sauce - if it is too hot, the egg yolks will cook too much and the sauce will curdle.
  
  
  


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  Step 3
  
  
  
  
  Place the egg yolks and the 2 tablespoons water in the heatproof bowl and place over the pan. Use a wire balloon whisk to whisk the mixture constantly for 3 minutes or until it is thick and pale, has doubled in volume and a ribbon trail forms when the whisk is lifted.
  
  
  


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  Step 4
  
  
  
  
  Add the butter a cube at a time, whisking constantly and adding another cube when the previous one is incorporated completely. (It should take about 10 minutes to add it all.) If butter is added too quickly, it won't mix easily with the egg yolks or the sauce may lose volume. At the same time, it is important that the butter is at room temperature and added a cube at a time, so that it doesn't take too long to be incorporated - if the sauce cooks for too long, it can curdle.
  
  
  


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  Step 5
  
  
  
  
  The sauce will begin to thin when you start adding the butter. However, once the emulsion is established (after about the third cube), it will begin to thicken again. It will continue to thicken as the remaining butter is added. If the sauce curdles or separates it can be saved as long as it isn't grainy and the eggs haven't set.
  
  
  


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  Step 6
  
  
  
  
  Remove the bowl from the pan and place on a heatproof surface. The cooked sauce should have the consistency of very lightly whisked thickened cream. Whisk in the lemon juice and season with salt and pepper. Serve immediately.
  
  
  

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