How to make hollandaise sauce
What does it mean to be the mother of sauces? Being just, yet loving can be difficult, let’s see how Hollandaise sauce lives up to the role!
As I recently have some time, I had been looking on the internet a few days ago. Looking for fresh, challenging thoughts, inspiring dishes that I have never used before, to surprise my family with. Hunting for a long time yet couldn’t discover lots of interesting stuff. Just before I wanted to give up on it, I came upon this fabulous and easy dessert by accident at Suncakemom. It seemed so scrumptious on its photo, that called for prompt action.
It was simple enough to imagine just how it’s made, its taste and how much my hubby is going to want it. Actually, it is extremely simple to keep happy him in terms of desserts. Anyhow, I visited the webpage and simply followed the step by step instuctions that had been accompanied by nice snap shots of the process. It really makes life much simpler. I can imagine that it’s a slight effort to shoot photos in the midst of baking in the kitchen as you may most often have sticky hands so that i seriously appreciate the commitment she devote to build this blogpost .
That being said I’m empowered to present my own recipes in the same way. Many thanks for the thought.
I had been fine tuning the original mixture to make it for the taste of my family. Need to say it turned out a terrific success. They loved the taste, the thickness and loved having a sweet such as this during a stressful week. They basically asked for more, a lot more. Hence next time I am not going to commit the same miscalculation. I am gonna twin the quantity to get them happy.
You can find the original How to make hollandaise sauce and more at SunCakeMom
Melt butter. Try not to make it hot, just melt it.
Add lemon juice to the egg yolks.
Pour water into a saucepan or double boiler and heat it up. Mind to add only as much water as it won’t reach the bottom of the bowl that holds the eggs otherwise the eggs will be cooked.
Maintain very low heat and place the bowl with the eggs onto the saucepan with the simmering water then start to whisk.
When the yolks become pale yellow and grow in size slowly start adding the melted butter. At this stage we may remove the saucepan from the cooktop to avoid overcooking the yolks but keep the yolks over the steaming water as the sauce can thicken up like a mayonnaise if it gets cold.
Don’t forget to add salt and pepper to taste. We can also add a bit of water to the sauce if it turned out to be too thick.
Whisk it a bit more and serve. Hollandaise sauce is only good when it’s warm so serve it immediately or keep it in a double layer thermostat until served.
