Recipe of Hollandaise Sauce
04/05/2010 1 Comment
It is a warm yellow and rich sauce. It contains high percentage of fat and egg yolks. Hollandaise is served over grilled or baked fish. Vegetables and egg. It is an accompaniment to cauliflower, asparagus, broccoli, salmon trout.
Butter – 500 gms
Egg yolks – 500 gms
Crushed peppercorns – 5
Vinegar – 30 ml
Lemon juice – 2
Melt butter in a pan and keep aside.
Place crushed peppercorns and vinegar in a pan and reduce completely.
Add one tablespoon of water and cool.
Add egg yolks and whisk
Place the pan in a double boiler and whisk the egg yolks till a sabayon is formed (thickens). Then gradually add the melted butter until it is blended and forms a smooth sauce. Add lemon juice.
Strain through a fine strainer, correct seasoning.
Store at 30 – 37′ , If Necessary.
N.B :- If Hollandaise turns or curdles or is too thick, beat in a little hot water, a little at a time. If too thin , add a teaspoon of lemon juice to a tablespoon of the sauce in a warm bowl and whisk until it is thick, then add the remaining mixture, a little at a time. Whisking all the time. If this method does not rectify the same, then in a clean bowl and egg yolk, a few drops of hot vinegar and whisk while adding the curdled Hollandaise.