Hollandaise Sauce-Step By Step Pics
February 11th 2008 08:56
The following recipe and step by step pictures show how to make Hollandaise at home. Hollandaise sauce can be served on vegetarian dishes including cauliflower, broccoli and the famous dish from Brittany, Asparagus Spears Hollandaise. It can also be used on the breakfast menu; such as the ever popular Eggs Benedict.
Other combinations include Hollandaise with steak, seafood or steak and seafood. Many restaurants feature a ‘Reef and Beef’’ or ‘Surf and Turf’ comprising a steak served with prawns or other seafood and topped with Hollandaise sauce.
90ml Vinegar
1 sprig of tarragon
(Or dried tarragon leaves)
1 pinch cracked black peppercorns
150g Butter
2 Egg yolks
Salt and pepper
Warm water
Melt the butter in a pan until it separates and the solids sink to the bottom
Simmer the vinegar with the peppercorns and tarragon until the vinegar has reduced its volume by half.
Allow it to cool slightly.
Strain the vinegar reduction into the bowl and whisk them together.
Place the bowl over a pot of simmering water and whisk vigorously.
The sabayon will become foamy and gradually thicken.
When a figure eight can be drawn in the sabayon with the whisk, it has thickened enough.
Remove the bowl from the heat.
Skim the foam off the top of the butter.
Secure the bowl of sabayon on the top of another receptacle, using a tea towel if necessary, leaving both hands free.
When it has mixed, drizzle a tablespoon more, whisking continuously.
Repeat the process until all the butter, excluding the solids at the bottom, is combined with the sabayon.
As the mixture becomes thick and stiff, thin it down with a teaspoon of warm water.
When all the butter is combined with the sabayon, adjust the consistency with a little more warm water.
Season the Hollandaise Sauce with salt and pepper if necessary and store it in a warm place until required.
Bon Appétit!
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