Wednesday, March 25, 2009

Hollandaise



Hollandaise.

A word that can put fear into even the most seasoned cook’s heart.

But fear not.

Hollandaise can be made the old fashioned way, in a double boiler on top of the stove, it can be done in the food processor and it can be done in the blender.

Put down that package of Hollandaise mix.

You can do it .

Courage.

You just need this technique.

It works every time.

Remember one thing. Clarify the butter. It makes for a smoother sauce and less chance of the Hollandaise separating.


Hollandaise

Melt one stick unsalted butter over very low heat. The milk solids will rise to the top and skim those off with a spoon. Take 3 egg yolks at room temperature, put into blender with a ½ tsp salt and a good pinch of cayenne, and squeeze 1 large lemon (about 2-1/2 tbsp ) in as well. Turn the blender on and add the melted clarified butter slowly and let rock for a few moments until smooth. Add ¾ cup boiling water slowly to the blender while it’s running and blend again til smooth.

Pour Hollandaise into a heavy ceramic saucepan and put over low heat. Stir til the Hollandaise thickens, may take about ten minutes. (if you don’t have the ceramic saucepan, put in double boiler over medium heat and stir til thick.) You can make this ahead and keep in the refrigerator. I am not speaking from experience here, but it can be done. If the sauce curdles while it is heating over low, add an ice cube and remove from heat. Beat til sauce goes back together. It has gotten too hot and the butter has melted.

Adjust seasoning, lick the spoon and serve with a perfectly steamed artichoke for a decadent dinner.

Makes 1 pint.

Click here for a printable recipe!

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2 comments:

Shellie said...

Thanks for the classic technique. I made it the day that Julia died in honor of her and her marvelous contributions to my life!

cook eat FRET said...

i love this
a perfect dinner

i want it really badly
i love a great artichoke