Hollandaise Sauce

Hollandaise is a classic butter sauce that really showcases your skills. Once you master the technique, you'll be able to apply it to make other sauces that have a hollandaise base, like bearnaise. Hollandaise is an emulsion, meaning it combines two ingredients that don't like to stay together, like butter and vinegar, into one sauce. Whisking temporarily emulsifies them, but to make the emulsion permanent you need egg yolks. The trick? Cook the yolks without scrambling them. To do this, whisk them with the vinegar and cook them in a double boiler for gentle heat. The thickness of the cooked yolk-vinegar mixture determines the sauce's thickness, so pull it from the boiler as soon as the whisk starts to leave trails. To form emulsion, whisk in the butter a drop at a time (too much at once can cause the mixture to separate) until it starts to thicken, then whisk in remaining butter in a thin stream. With the sauce nearly finished, assess the thickness. It should be thick, but pourable. If it's not, add warm water a tablespoon at a time until it is. At this point, the sauce is velvety and buttery, but not popping with flavor -- a good dose of lemon juice, salt, and a little cayenne bring it to life. Drizzle this lemony butter sauce over "Eggs Benedict Breakfast Bread Pudding"

Preparing Time: 30 minutes
Total Time: 30 minutes
Served Person: 12

vegetarian white meat free tree nut free nut free gluten free red meat free shellfish free contains dairy contains eggs pescatarian

3 egg yolks
1/3 cup white wine vinegar
1/3 cup dry white wine
salt and cayenne pepper to taste
2 sticks unsalted butter (16 tbsp.)
2 tbsp. minced shallots
1 tsp. black peppercorns
4 tsp. fresh lemon juice, divided

Carbohydrate 0.431632500192846 g
Cholesterol 52.445 mg
Fat 1.133655 g
Fiber 0.046375 g
Protein 0.6943558333343 g
Saturated Fat 0.4076325 g
Serving Size 1 1 Serving (19g)
Sodium 15.7802222231351 mg
Sugar 0.385257500192846 g
Trans Fat 0.0447425 g
Calories 18 calories

marinades and sauces

Melt butter in a saucepan over low heat; skim off and discard foam. Reduce vinegar and wine with shallots and peppercorns in a saucepan over medium heat until it measures 3 Tbsp. strained liquid, 15-20 minutes. Simmer 1-inch water in a saucepan over medium-low heat. Whisk egg yolks and vinegar reduction in a stainless steel bowl. Place bowl over simmering water (don't let bowl touch water). Whisk mixture vigorously until yolks begin to thicken and whisk begins to leave trails, 2 minutes. Remove bowl from heat. Off heat, whisk in 2 tsp. lemon juice. Begin whisking butter into yolk mixture a drop at a time. As the mixture starts to thicken, whisk in remaining butter in a thin stream. If the mixture gets cold, return bowl to pan of simmering water and continue whisking in butter. Whisk in remaining lemon juice; season with salt and cayenne. If sauce seems too thick, thin with a little warm water. To keep sauce warm, transfer to a heatproof vessel; place in a pan of warm water set over low heat. Stir sauce often to keep smooth.

Hollandaise Sauce

Ingredients

Nutrition facts