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Making Hollandaise sauce at home might sound intimidating, but it's simpler than you think. This rich, creamy sauce is a classic that elevates any dish, from eggs Benedict to steamed vegetables. With just a few ingredients and some patience, you'll have a velvety, buttery sauce ready to impress. Let's dive in and whip up this culinary delight!
Hollandaise Sauce Recipe
Ingredients:
- 3 pieces egg yolks
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup melted unsalted butter
- 1 pinch to taste salt
- 1 pinch optional cayenne pepper
Instructions:
- In a double boiler over simmering water, whisk the egg yolks and lemon juice until the mixture thickens and doubles in volume.
- Slowly drizzle in the melted unsalted butter while continuously whisking until the sauce is thick and creamy.
- Remove from heat and season with salt and cayenne pepper to taste.
- Serve immediately or keep warm over a double boiler until ready to use.
What You Will Need
H2: What you will need to make hollandaise sauce
- Egg yolks: Provide richness and act as the base, creating a creamy, smooth texture essential for the sauce.
- Lemon juice: Adds acidity and brightness, balancing the richness of the egg yolks and butter.
- Melted unsalted butter: Gives the sauce its signature velvety texture and rich flavor, essential for hollandaise.
- Cayenne pepper: Optional but adds a subtle heat, enhancing the overall flavor profile of the sauce.
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Essential Tools and Instruments
What tools/instruments will be needed to make hollandaise sauce
- Double boiler: Ensures gentle heat to prevent egg yolks from curdling while whisking.
- Whisk: Essential for incorporating air and creating a smooth, creamy texture.
- Measuring spoons: Provides precise measurements for lemon juice and seasonings.
- Small saucepan: Used to melt butter evenly without burning.
Hollandaise Sauce Recipe
Equipment
- Double boiler
- Whisk
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Ingredients:
Main Ingredients
- 3 pieces Egg yolks
- 1 tablespoon Lemon juice freshly squeezed
- 1/2 cup Unsalted butter melted
- 1 pinch Salt to taste
- 1 pinch Cayenne pepper optional
Instructions:
- 1. In a double boiler over simmering water, whisk the egg yolks and lemon juice until the mixture thickens and doubles in volume.
- 2. Slowly drizzle in the melted butter while continuously whisking until the sauce is thick and creamy.
- 3. Remove from heat and season with salt and cayenne pepper to taste.
- 4. Serve immediately or keep warm over a double boiler until ready to use.
Notes:
Nutrition value:
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Keywords:
For a twist, try adding a splash of white wine vinegar to the egg yolks and lemon juice mixture. It gives the Hollandaise sauce a subtle tang and depth of flavor.
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