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Hollandaise


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#1 Locutus

 
Locutus

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Posted 21 February 2014 - 01:49 PM

Hollandaise

This creamy, slightly tart sauce is made from an emulsion of egg yolks, butter, and lemon juice cooked over gentle heat. It's the perfect compliment to chicken, steak, and Eggs Benedict.

You will need a double boiler and a blender. If you do not have a double boiler you can make one easily enough with a smaller saucepot and a large glass or stainless bowl that rests comfortably on top of the pot (see picture below). If you don't have a blender then go buy one!

Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 4
Difficulty: Medium

Ingredients:
4 Egg yolks, use fresh eggs
1/2 cup melted butter
2 teaspoons lemon juice, adjust for personal taste using less or more as desired
A pinch of sea salt
A pinch of powdered red pepper, again this can be adjusted for desired heat level
A dash of Tabasco, never add more to increase the heat level as it changes the flavor profile!

Preparation:
I prefer to use a blender for the initial steps as it is faster and achieves the desired consistency every time with minimal effort, so get your blender ready. The traditional method requires 35 minutes of constant whisking all ingredients in the double boiler and is time consuming and does not allow for multitasking.

-Fill the bottom half of a double boiler with water so that it just barely comes into contact with the upper half of the boiler, yes it should touch contrary to popular belief as this prevents steam overheating which turns this recipe into scrambled eggs. Bring the water to a gentle simmer.

Cooking Directions:
-Add egg yolks and lemon juice to the blender and run on high for about 3 minutes until the mixture is thicker and doubled in volume. Slowly pour in the melted butter with the blender on it's lowest setting. Cover blender and run on high again for 3 minutes.

-Add the egg/butter/lemon mixture to the double boiler. Heat gently while constantly whisking until the sauce thickens, use a spatula to scrape mixture off the side of the bowl or it will turn into scrambled eggs. If the sauce becomes too thick add a tablespoon of warm water to thin.

-Remove from heat. Add the Tabasco, salt, and powered red pepper. Whisk to mix ingredients. Taste and adjust as desired, adding more red pepper will increase the heat level, do not add more than a dash of Tabasco though or it will ruin the sauce.

This is a homemade double boiler, consisting of a saucepot and a bowl large enough to barely fit inside of the pot:




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