Tuesday 14 September 2010

Foaming Hollandaise

Hollandaise sauce is not as difficult as you might think to make. The below recipe is pretty fool proof in that you will fold in egg whites at the end so this will give the sauce a light, airy & foaming texture.

The main reason why I have chosen the below Hollandaise recipe is for the principle reason that it only requires half the quantities of egg & butter that other recipes use. For me this is of huge importance as I always have my hollandaise with poached eggs so it is way too much eggs for my liking.

Also this Hollandaise will keep in your fridge as it is possible to re-heat it the following day. Very simply re-heat it in a bowl over simmering water.

2 eggs
1 Tbsp Lemon Juice
1 Tbsp White Wine Vinegar
100g Butter
Salt & Pepper
Cayenne Pepper

Cooking Utensils

Small Sauce pan
Large Bowl
Mixing Bowl
Electric Hand Whisk
Wooden Spoon

- Separate your egg yoke & whites

- In a large bowl whish your egg yokes with Salt & Pepper for a minute until the egg starts to get a light foam around it
- In a sauce pan heat up your lemon juice & vinegar until bubbles start to form on the side of the liquid.
- Now pour the lemon/vinegar mixture slowing into the beaten egg while you continue to whisk as you pour
- Melt your butter in the same saucepan and be careful not to burn it
- Repeat this pouring & whisking action, try to pour the butter as slowly as possible

- When all the butter is combined whisk your egg whites to 2 soft peaks and fold into sauce immediately.
- Sprinkle in a pinch of cayenne pepper before serving

- Serve with poached eggs in an Eggs Benedict


Tip: To keep sauce warm place over a saucepan of slightly simmering water.


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