You can use a more traditional double boiler for this, or set a Pyrex bowl on top of a pot of simmering water – but what I’ve done my whole life is to set a two-cup Pyrex measuring cup in the bottom of a medium saucepan filled with a couple inches of water. It doesn’t require constant whisking, or hauling out a blender (most “easy Hollandaise sauce” recipes I’ve seen use a blender, which I find to be a huge pain to haul out and clean, and I don’t think this one is difficult at all). I can’t even count how many times I’ve made it, and it’s never failed on me. I assure you that this is a very easy Hollandaise sauce recipe. With this recipe, I have never had that happen. Or maybe you have heard horror stories about people’s Hollandaise separating or curdling. You might not want to deal with a double boiler and precise timing. Maybe it’s like a mystery sauce and you were never sure what actually went into making it. Maybe you’ve been intimidated by the thought of making Hollandaise sauce from scratch. If you, however, don’t like as much lemon in your Hollandaise as I do, you could always sub out some water for some of the lemon juice, or add a little extra butter. My recipe uses equal parts lemon, butter, and egg yolks, which not only makes it nice and thick as well as tangy, but also has the added benefit of making this recipe a snap to remember and easily scaleable. If you prefer your Hollandaise to be made of mostly butter, this recipe is not for you. I’ve seen recipes that have a ratio of 10 tablespoons of butter for only one of lemon juice, and that to me would not be a sauce I would enjoy on my eggs Benedict. I grew up putting copious amounts of lemon in everything, so I like my Hollandaise sauce very tart and creamy. I’ve ordered a lot of eggs Benedicts at restaurants and am frequently disappointed in their Hollandaise sauce, usually because it’s runny and you can barely taste any lemon. Now, I will give you a disclaimer about this recipe. I’ve added subtitles so you can easily skip ahead to the parts you want. Hollandaise sauce is one of those things I can wax poetic about, so this is a very long and thorough post today, including information on technique, scaling, safety, and storage, as well as ideas for uses and variations. I have been making this easy Hollandaise sauce recipe, learned from my mother, since I was knee-high to a grasshopper, and it’s pretty much the best thing ever.
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