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The ease and beauty of emulsions

The Charger Bulletin

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Recipe by Maggie Lyon
Contributing writer
maggie.gray.lyon@gmail.com

Simple Hollandaise 

Lastly, the most luxurious of them all: the Hollandaise sauce. Perhaps it’s the whisking combined with a heat element that makes this sauce seem out of the way or difficult, but I can assure you with confidence that it’s much easier than you think.

Simple Hollandaise Sauce

Butter                          ½ pound (two sticks) melted
Egg Yolks                  2 each, pasture raised
Lemon Juice             1 Tbs
White Vinegar          ½ Tbs
Hot Sauce                  splash
Salt                             1 tsp
Fresh Pepper            to taste
Water                         as needed*

Method
It’s important to note to organize yourself so all ingredients are at a moment’s reach. Hollandaise is essential for increasing success. Have ready your melted butter and accoutrement for adding later, and in a large heat-safe bowl, add the yolks, lemon juice, vinegar, hot sauce and a teaspoon of water.
Place the bowl over the pot and begin whisking, making sure your strokes are even and encompassing. Whisk for 3-4 minutes, or until the mix has aerated and the whisks path is now visible. Remove the bowl from the heat and place onto a slightly damp tea towel for the second half. It’s important to note that bowl stabilization is also crucial for increasing success (and diminishing stress, for that matter).
Slowly begin streaming in the warm (but not super-hot) butter. Again, a little at a time and then increase the amount until everything is incorporated. At this point, the sauce should be a pale yellow and fairly thick. It can be thinned with water for desired consistency.

Quick Fix: Add some hot water to the broken sauce and whisk vigorously.

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The ease and beauty of emulsions