Hollandaise Sauce

It’s time to talk sauce, folks! Hollandaise Sauce, that creamy, buttery sauce that funky jazz that can uplift an array of dishes to incredible levels. Think of those lazy Sunday brunches, with soft poached eggs smothered in Hollandaise, the ultimate luxury. But not just breakfast affairs, warms up your evening with a serving of luscious asparagus, draped by this velvety wonder. I���d bet my spatula, once you try this homemade version, you’ll chuck the store-bought ones for good!

Now don’t get intimidated! The art of emulsifying butter, egg yolks, and lemon may seem like rocket science but trust me, it���s way more fun. The rich butter flavor, married with the tang of lemon and a hint of cayenne, is absolute ���Sauce-heaven��� that you���ll dig! So, let���s gear up and unleash the magnificence of Hollandaise Sauce.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Servings: 8
• Yield: 1 cup

Chuckle that fear away, grab your whip and bowl. We���re diving into the fancy world of Hollandaise Sauce!

Ingredients & Equipment You’ll Need

• 4 egg yolks
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup unsalted butter, melted (1 stick)
• Pinch cayenne pepper
• Pinch salt

And of course, you’ll need a whip, a bowl, and a small saucepan. The real heroes of our recipe are Egg yolks and butter. They’re the bedrock of our sauce, creating that creamy, thick consistency.

How To Make Hollandaise Sauce

1. Start by vigorously whisking the egg yolks and lemon juice together in a bowl until the mixture is thickened and doubled in volume.
2. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly.
3. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
4. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Tips For The Best Results

• Make sure your butter is warm when you add it to the yolks, not hot.

Storage Tips

• Refrigerate leftover Hollandaise Sauce, it will keep up to two days.

Frequently Asked Questions

Q: Can you make Hollandaise Sauce in advance?

A: Yes, you can! But remember to gently reheat it just before serving to bring back the same creamy texture.

Q: Can I use salted butter?

A: Sure, but remember to skip adding extra salt mentioned in the recipe.

Nutritional Facts of Hollandaise Sauce

• Calories: 100
• Fat: 10g

To wrap up, the Hollandaise Sauce is a treat worth mastering. Eggs Benedict or a beautiful asparagus side, the sauce is a gastronomic delight that is a must-know for all food lovers out there. So get into your apron and let���s get saucin’!