![]() From a stick of butter, cut four 1-tablespoon pats.Place egg yolks into saucepan (Windsor or saucier pan preferred).2 tablespoons liquid (mixture of freshly squeezed lemon juice and water I use 1½ tablespoons lemon juice).dash or two of cayenne pepper (optional).1½ tablespoons freshly squeezed lemon juice.2 sticks unsalted butter, divided (½ pound).3 egg yolks (consider using pasteurized eggs see Notes).I don’t recommend refrigerating leftovers. You should use the Hollandaise Sauce right away, so make it at the last minute. Total preparation time is about 10 minutes. ![]() This recipes yields a cup to cup and ½ when making the sauce by hand, or about ¾ cup when making it in the blender. Over the years, I’ve come to like Julia Child’s approach to making Hollandaise Sauce, and my recipe is adapted from The Way to Cook and Mastering the Art of French Cooking, Volume 1. If you use too much, the sauce gets too thick and may clog the blades of the blender (if this happens, you can correct it by adding another egg yolk). And we’ll use even less when making the Hollandaise Sauce in a blender. But the sauce is easier to make if you use less butter - and besides, who needs to eat that much butter? So we’ll use half a pound. That’s enough to thicken about a pound of butter when making Hollandaise Sauce by hand. Most home recipes (including mine) call for three egg yolks. But be aware that because the metal is thin, it’s going to heat quickly, speeding up the point where your egg yolks could begin to scramble. If you’re careful, you can even use a metal mixing bowl: Just set it over the heat element or flame of your stove. It’s even easier if you have a pan with sloping sides, like a Windsor pan or saucier pan (which is a more useful all around pan). ![]() But with care, it’s easy to make Hollandaise in a pan that’s set directly over medium-low heat. In the Zabaglione recipe, we beat the egg yolks in a bowl that was set over (but not touching) simmering water. The trickiest part of making Hollandaise (or Zabaglione) is to make sure you don’t overheat the egg yolks. The rest is easy - it just involves beating in butter bit by bit. So if you made that delicious dessert, you’ve already mastered half the technique of making Hollandaise. Finally, season to taste, and serve.īeating egg yolks with liquid over heat is exactly what we did when we made Zabaglione. Then beat in butter a bit at a time until you’ve formed a thick emulsion. The basics of Hollandaise Sauce are a snap: Whip egg yolks and lemon juice over heat until the mixture is light and foamy. ![]()
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