There is a lot of talk about how difficult and time-consuming making Hollandaise sauce is. But if you’ve ever made it, you know that it’s actually not all that hard and takes very little time.
Hollandaise sauce is one of the most classic and simple ways of making an egg-based sauce. It is also a great way to impress when it comes to brunch or dinner parties. However, for someone who is short on time, it can sometimes be a bit tricky to make it properly. This guide will show you just how to make it, step by step.
While most people have their own methods of preparing Hollandaise, there are few that are as simple and quick as this one, which only takes a few minutes to prepare. The key to this recipe is the addition of fresh lemon juice to the egg yolks.
Hollandaise sauce made in 5 minutes
A sprinkle of rich and creamy hollandaise sauce adds elegance to poached eggs… or any vegetable, fish, or grilled meat for that matter! And what about asparagus? It’s impossible to defeat! Do you think making your own is too difficult? Not in the least. This quick and easy hollandaise sauce has all of the tastes and creaminess of a traditional hollandaise sauce without the effort.
In a high and narrow mixing bowl, or a big glass measuring cup or beaker, crack the egg.
Melt the butter in a microwave-safe container or on the stovetop in a pourable container.
While holding an immersion blender in one hand, gently pour the melted butter into the egg bowl with the other (pour the butter in a thin steady stream while you keep blending). Before you move up the blender to the next layer, the lowest layer should become white and creamy. When the hollandaise is thick and fluffy, it’s done.
Add the lemon juice and season to taste with salt.
Maintain a creamy texture.
Because the sauce is composed of butter, it hardens when refrigerated. Replace 1/2 of the melted butter with a little olive oil if you wish to preserve any leftovers in the fridge. Even if the sauce is cold, it will have a creamy consistency.
Make a bearnaise sauce out of it.
Replace the lemon juice with tarragon “broth,” which is prepared as follows: 2 tablespoons water, 1 tablespoon vinegar, and 2 teaspoons tarragon; finely slice two shallots and combine in a pan with 2 tablespoons water, 1 tablespoon vinegar, and 2 teaspoons tarragon. Simmer until the water has reduced to half its original volume. Turn off the heat in the skillet. To remove the shallot, strain the liquid or mix it smooth for added flavor. Toss the butter sauce with the tarragon “broth.” Taste and season with salt and acidity, such as a squeeze of lemon or a splash of wine vinegar.
This is one of those things that seem so simple, and yet, if you’ve never made it before, you may not have had the right ingredients. So we’ll walk you through it, step-by-step, and we’ll give you the right tricks to do it on your own.. Read more about hollandaise sauce blender and let us know what you think.
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