Recipe: Perfect Hollandaise

Hollandaise. Hollandaise sauce (/hɒlənˈdeɪz/ or /ˈhɒləndeɪz/; French: [ʔɔlɑ̃dɛz]), 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. Conquer classic Hollandaise sauce with this recipe.

This recipe is easy and no-fail. Hollandaise sauce made quick and easy in a blender with egg yolks, butter and lemon juice in There's no need to be intimidated making a deliciously creamy Hollandaise Sauce in minutes! The great taste of Hellmann's® or Best Foods® Real Mayonnaise makes a perfect sauce every time with this easy Hollandaise recipe. You can have Hollandaise using 9 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Hollandaise

1. Prepare 1 oz of white wine vinegar.
2. You need 1 oz of chopped shallots.
3. Prepare 1 dash of ground black pepper.
4. You need 1 oz of water.
5. You need 3 of egg yolks.
6. It's 5 oz of clarified butter.
7. Prepare 1 dash of salt.
8. Prepare 1 dash of white pepper.
9. Prepare 1 tbsp of fresh lemon juice.

If you've never made Hollandaise sauce before, don't worry. It might seem intimidating, but it's quite simple if you use this technique. A Beginners Guide to Hollandaise Sauce. Delicate and refined, Hollandaise sauce is a must in gourmet cooking.

Hollandaise instructions

1. clarify the butter in a double boiler.
2. bring a seperate sauce pot to medium heat- add the wine vinegar , ground black pepper, and shallots. reduce until almost dry..
3. add water and reduce by 1/2. (about 1-2 minutes).
4. strain the reduction through a cheesecloth or chinois into a stainless steel bowl/ pot.
5. bring a pot of water to a boil. put the stainless steel bowl with the reduction on top of the pot of water(or use double boiler). Reduce heat and whisk in the egg yolk until mix has come to a ribbony stage. about 2-3 min. careful! do not scramble the yolks!.
6. remove bowl from heat and gradually whisk in the clarified butter. (it will thicken ).
7. whisk in lemon juice.
8. season with salt and white pepper. serve immediately after it has thickened.
9. enjoy!.

The ingredients should be fresh and of high quality. Here's a quick and easy version of the classic French hollandaise sauce made in a blender. I love the sour back-taste in hollandaise so I added more lemon juice and more cayenne for more heat. This creamy, classic sauce is a weekend staple that can be achieved in minutes using a Vitamix blender instead of a double boiler. Wondering how to make hollandaise sauce?