Classic Hollandaise Sauce
This sauce which is so wonderful on vegetables and meats has a reputation for being difficult to make. It has only a few ingredients and I have added my tips for a fool proof creamy smooth sauce.
Classic Hollandaise Sauce
This sauce which is so wonderful on vegetables and meats has a reputation for being difficult to make. It has only a few ingredients and I have added my tips for a fool proof creamy smooth sauce.
Cooking Instructions
- 1
It is important to use a double boiler for this sauce. You can make your own double boiler by fitting a heat safe bowl over a saucepan of simmering water. The water should not touch the bottom of the top bowl.
- 2
In the top part of the double boiler add egg yolks, cream, lemon, salt, pepper, hot sauce and cajun seasoning. Whisk well and let sit at room temperature 15 to 20 minutes. This helps to stabalize the yolks and thicken them some.
- 3
Place yolk mixture over simmering water, whisking at all times until foamy and starting to thicken, about 3 to 5 minutes. If at any time mixture seems to be thickening too much remove from heat and add drops of simmerng water from bottom of double boiler and whisk until smooth.
- 4
Off heat drizzle in warm butter while whisking vigorously until all butter is added and is creamy and thick. It helps to put the pan on a towel to prevent the pan from moving around since you cannot hold the pan while pouring and whisking.
- 5
This sauce should be served as soon as possible, it is difficult to reheated and has a tendency to seperate. However you can keep it warm for about an hour by placing in a heat proof serving dish, place dish in pan of very hot water. If it becomes too thick whisk in a bit of very hot water.
- 6
Serve with steamed, blanched, roasted, grilled or sauteed vegetables. Also serve with roasted sauteed or grilled meats.
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