This silky, buttery Hollandaise sauce transforms simple dishes into something special. Serve it over low-fat fresh vegetables, or make the Béarnaise sauce variation and serve with lean grilled or sautéed fish, poultry, or filet mignon.
1/2 cup unsalted butter
2 large egg yolks
2 tablespoons cold water
1 tablespoon fresh lemon juice
1/8 teaspoon salt
How to Make It
Place butter in a small saucepan over medium-low heat; cook 5 minutes or until completely melted. Carefully skim solids off the top with a spoon; discard solids. Slowly pour remaining butter out of pan, leaving remaining solids in pan; discard solids.
Combine egg yolks and 2 tablespoons water in a small saucepan, stirring with a whisk until foamy. Place pan over medium heat, stirring constantly until mixture thickens slightly. Gradually add 1/4 cup clarified butter, about 1 tablespoon at a time, stirring with a whisk until each addition is incorporated and mixture is thick. Reserve remaining clarified butter for another use.
Stir juice and salt into butter mixture, whisking until blended.
Béarnaise Sauce: Prepare recipe through step Omit juice. Combine 3 tablespoons dry white wine, 3 tablespoons white wine vinegar, 1 1/2 tablespoons minced shallots, and 3 tarragon sprigs in a heavy saucepan; bring to a simmer. Cook until reduced to 2 tablespoons. Strain through a sieve into butter mixture. Stir in salt, 1/8 teaspoon black pepper, and 1/2 teaspoon chopped fresh tarragon. Yield: about 2/3 cup (serving size: about 1 tablespoon).
I agree with pamofpenna. While this recipe consists of the ingrediants found in most Hollandaise Sauces, the recipe was fairly vague in cooking techniques. It turned into a buttery mess that went down the garbage disposal. I think enhancement on the cooking techniques of this recipe would benefit anyone who has never made Hollandaise Sauce before. YouTube has a great video by Alton Brown that is eggselent in assisting anyone who wants to venture off into this sauce.
I've made this recipe several times, and I've always had good results. This morning, however, I discovered--too late!--that we were out of lemon juice; on a whim, I used lime juice instead. Voila! The sweetness of the lime really brings out the richness of the hollandaise. If you feel slightly adventurous, try this variation.
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