What does it mean to be the mother of sauces? Being just, yet loving can be difficult, let’s see how Hollandaise sauce lives up to the role!
As I currently have a little time, I was looking on the web the other day. Trying to get fresh, exciting ideas, inspiring recipes that I have never tasted before, to astonish my loved ones with. Looking for a long time but couldn’t find too many interesting things. Right before I thought to give up on it, I ran across this tempting and easy dessert by luck at Suncakemom. It looked so yummy on its photos, it required rapid action.
It had been easy to imagine the way it’s made, how it tastes and how much my husband will like it. Mind you, it is rather easy to please the man when it comes to treats. Anyways, I got into the site and simply followed the step by step instuctions that were coupled with superb pics of the process. It just makes life rather easy. I can suppose it is a slight effort to take snap shots in the middle of cooking in the kitchen as you most often have sticky hands and so i really appreciate the hard work she devote to build this post and recipe easily implemented.
Having said that I’m empowered to present my own, personal recipe in the same way. Many thanks the thought.
I had been tweaking the main formula create it for the taste of my loved ones. I’ve got to tell you that it was a great success. They prized the flavor, the thickness and enjoyed getting a delicacy such as this during a hectic week. They ultimately demanded more, many more. So the next occasion I’m not going to make the same miscalculation. I’m likely to multiply the volume to get them happy.
Hollandaise sauce first posted on Suncakemom.
Melt butter. Try not to make it hot, just melt it.
Add lemon juice to the egg yolks.
Pour water into a saucepan or double boiler and heat it up. Mind to add only as much water as it won’t reach the bottom of the bowl that holds the eggs otherwise the eggs will be cooked.
Maintain very low heat and place the bowl with the eggs onto the saucepan with the simmering water then start to whisk.
When the yolks become pale yellow and grow in size slowly start adding the melted butter. At this stage we may remove the saucepan from the cooktop to avoid overcooking the yolks but keep the yolks over the steaming water as the sauce can thicken up like a mayonnaise if it gets cold.
Don’t forget to add salt and pepper to taste. We can also add a bit of water to the sauce if it turned out to be too thick.
Whisk it a bit more and serve. Hollandaise sauce is only good when it’s warm so serve it immediately or keep it in a double layer thermostat until served.