Making homemade hollandaise sauce is unnecessarily mysterious. It just takes the right recipe, a couple tools and a little patience—things we mostly have. Most simply, hollandaise sauce is made of melted butter, egg yolks, salt and lemon juice. We also like to add freshly cracked pepper and paprika.
Whether you’re making eggs Benedict at home or just want to drizzle the hollandaise over asparagus: we’re here for it.
Making this sauce by yourself, in a perfectly quiet kitchen, with nothing else on the stove is simple, but it can quickly become overwhelming outside of that setting. Below are a few of our tips, including knowing it will inevitably sit and get a little chilly and how to fix that.
To us, there are a few key things necessary to a great hollandaise sauce:
1. Use fresh lemon juice liberally. It cuts the fat from the butter and egg yolk, keeping the sauce bright.
2. Make sure the bowl you’re using (if you don’t have a double boiler) does not touch the steaming water.
3. Low and slow! Whisk the egg yolks on low heat, allowing the steam of the water to gently cook them. You don’t want them to scramble.
4. As soon as it really starts to thicken, take it off the heat. It will continue to thicken as it sits.
5. We most often find ourselves pairing hollandaise with some sort of chaotic egg situation, meaning the sauce will sit for longer than we’d like. That’s okay! Actually, go ahead and plan for this. Once you’re ready to plate, add a few drops of the steaming water leftover and whisk again, tasting for heat and seasoning. You could also add a little more hot butter at the end. Why. Not.
What’s your favorite thing to eat with hollandaise?
Get the full hollandaise recipe at dakandju.com
As always, please subscribe to our YouTube channel if you want to see more videos like this
Follow us on Instagram @dakandju
source
0 Comments