Hollandaise Sauce Recipe

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I have been greatly afraid of making this sauce since always. (Not afraid of eating it mind you, I've never met eggs benedict I didn't choice, or eat.) To overcome this fright I asked my friend Hunk to show me how to make Hollandaise Sauce Recipe. Hunk's hollandaise didn't different, and he didn't oath (any more than normal), but the work! The beads of perspire forming on this man's forehead as he whipped those egg yolks and butter into submission. I was dreading the effort. Hunk has arms of steel. I have arms of, a young, flexible sapling? Whatever. Not steel.

The solution? Food processor hollandaise. It's easy! Even I can do it. Which means even you can do it. So I encourage you to effort it, if you choice me have been intimidated by the concept of attempting this sauce. Use it over fish, steamed vegetables like broccoli or asparagus, or ahead of poached eggs, bacon, and English muffins.

Ingredients

• 1 cup clarified butter (about 2½ sticks before clarifying)
• 4 egg yolks
• 2 table spoons lemon juice (the juice from 1 small lemon)
• 1 table spoon cold water
• Kosher salt, to taste
• Cayenne pepper (or a dash of Tabasco sauce), to taste

How to make Hollandaise sauce recipe

1. Heat a move slowly or two of water in a saucepan over a medium heat. Also, your clarified butter should be dry, but not hot.
2. Combine the egg yolks and the cold water in a glass or stainless steel bowl (not aluminum) beater for a minute or two, until the mixture is bright and foamy. Whisk in a pair of drops of lemon juice, too.
3. The water in the saucepan should have begun to simmer. Keep the bowl straight atop the saucepan of simmering water. The water himself should not come in contact with the bottom of the bowl. Beater the eggs for a minute or two, until they're slightly thickened.
4. Take away the bowl from the heat and begin adding the liquid butter slowly at first, a few drops at a time, while whisking continually. If you add it too fast, the emulsion will break.
5. Continue beating in the liquid butter. As the sauce thickens, you can slowly increase the rate at which you add it, but at first, slower is best.
6. Next you've added all the butter, whisk in the remaining lemon juice and season to taste with kosher salt and cayenne pepper (or a dash of Tabasco sauce). The ended hollandaise sauce will have a flat, firm consistency. If it's too thick, you can adjust the constancy by whisking in a few drops of warm water.
7. It's better to serve hollandaise right away. You can wait it for about an hour or so, provided you hold it warm. After two hours, although, you should toss it — both for quality and safety reasons.