Classic Hollandaise Sauce. In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter.

Hollandaise sauce (/h??l??n??de??z/ or /??h??l??nde??z/; French: [????l????d??z]), formerly also called Dutch sauce, is an emulsion of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper. This creamy, classic hollandaise sauce recipe is the perfect complement for seafood, green veggies, and of course, eggs Benedict. "Most classic recipes for hollandaise sauce call for clarified butter," explains Paul Gayler. "It's not essential, but the sauce will be creamier and smoother than if you use just melted butter." Classic Hollandaise Sauce - Michael Ruhlman whips up some Hollandaise the old fashioned. You can have Classic Hollandaise Sauce using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Classic Hollandaise Sauce

Prepare 1/2 cup of unsalted butter ( 1 stick ) ; melted and kept warm.
You need 3 large of egg yolks.
Prepare 3 tbsp of fresh lemon juice.
You need 1 tbsp of heavy cream.
It's 1/4 tsp of black pepper.
It's 1/4 tsp of salt.
It's 1/2 tsp of hot sauce, such as Franks brand.
It's 1/2 tsp of cajun seasoning. This spice can be changed according to what your serving, such as 1/2 teaspoon chili powder for Mexican dishes or 1/2 teaspoon grill seasoning for grilled foods..

Steamed Asparagus with Hollandaise Sauce Eggs Mimosa with Artichoke Tapenade A classical French Hollandaise sauce is an emulsified butter sauce that is almost like a mayonnaise, nearly that thick, and, as I was taught it, includes an additional flavoring step, a vinegar reduction. This is the classic recipe for making Hollandaise Sauce. Pronounced [HOL-uhn-dayz] A rich egg based sauce flavored with a bit of lemon or vinegar, butter and a hint of cayenne pepper. Thickened Hollandaise should hold the imprint when a fork or whip is drawn across the surface.

Classic Hollandaise Sauce step by step

It is important to use a double boiler for this sauce. You can make your own double boiler by fitting a heat safe bowl over a saucepan of simmering water. The water should not touch the bottom of the top bowl..
In the top part of the double boiler add egg yolks, cream, lemon, salt, pepper, hot sauce and cajun seasoning. Whisk well and let sit at room temperature 15 to 20 minutes. This helps to stabalize the yolks and thicken them some..
Place yolk mixture over simmering water, whisking at all times until foamy and starting to thicken, about 3 to 5 minites If at any time mixture seems to be thickening to much remove from heat and add drops of simmerng water from bottom of double boiler and whisk until smooth. Off heat drizzle in warm butter, whisking vigorously until all butter is added and is creamy and thick..
This sauce should be served as soon as possible, it can not be reheated or it will seperate. However you can keep it warm for about an hour by placing in a heat proof serving dish, place dish in pan of very hot water. If it becomes to thick whisk in a bit of very hot water..
Serve with steamed, blanched, roasted, grilled or sauteed vegetables. Also serve with roasted sauteed or grilled meats..
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Conquer classic Hollandaise sauce with this recipe. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. When made properly, hollandaise is light, billowy, lemony, and rich with butter and egg. Whisk occasionally and reheat over hot water. Fill the bottom of a double boiler part-way with water.