One-Minute Hollandaise Sauce

One-Minute Hollandaise Sauce 

Recipe by: SUNKIST2

 "It's and  true: fast, easy, and yummy! You can make eggs Benedict, chicken or steak Neptune at home in no time. For a more savory dish, substitute red wine vinegar for the lemon juice and sprinkle in dried tarragon."

1/2 cup butter

2 egg yolks

1 tablespoon lemon juice

1 tablespoon milk

salt and ground black pepper to taste

To Make

Heat butter in a microwave-safe measuring cup in the microwave until melted, about 30 seconds.

Whisk egg yolks, lemon juice, milk, salt, and black pepper together in a microwave-safe bowl. Whisk melted butter, a bit at a time, into egg yolk mixture until sauce is smooth.

Cook sauce in the microwave on medium, whisking at 15-second intervals, until sauce is hot and thick, about 1 minute.

Hollandaise Sauce

5. Hollandaise 

This is the one mother sauce not thickened by a roux. Instead, it's thickened by an emulsion of egg yolk and melted butter, which means it's a stable mixture of two things that usually normally can't blend together. This is a very delicate sauce because the emulsion can easily break, and rich hollandaise is usually used as a dipping sauce for asparagus or a finishing sauce for dishes like eggs Benedict.D

 Delicate and refined, Hollandaise sauce is a must in gourmet cooking. The ingredients should be fresh and of high quality. This sauce is ideally served the moment it is ready but  you can keep it in a double bowl boiler (bain marie) for up to 20 minutes after preparation. Separating eggs is essential here as well. 

Ingredients. 

Two Egg Yolk Hollandaise sauce

2 egg yolks

1 tablespoon water

1 to 2 teaspoons lemon juice

100g/ 4 oz unsalted butter

Salt and freshly ground black pepper

Three Egg Yolk Hollandaise Sauce

200g / 7oz butter, very cold

3 egg yolks, extra fresh

1 tablespoon ice cold water

Salt and white pepper to taste

1 tablespoon lemon juice, freshly squeezed, pulp removed

Five Egg Yolk Hollandaise Sauce

5 tbsp. water

Pinch salt and ground pepper

500g/8 oz/2 1/4 cups butter

5 egg yolks

1 tablespoon lemon juice

Piquant Blender Hollandaise Sauce

3 egg yolks

1 tablespoon lemon juice 

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

10 tablespoons unsalted butter (if it's salted, don't add salt as well

To Make

Method One of Four:

Three Egg Yolk Hollandaise Sauce

Cut the butter into small chunks with a sharp knife.

Whisk the egg yolks with the tablespoon of water in a heavy-based saucepan.

Put the saucepan over a double boiler base that is simmering over low heat.

Add the chunks of butter gradually, without ceasing to stir, until the sauce is well mixed. 

Add salt and pepper to taste.i

Pour in the lemon juice whilst still adding the remaining butter chunks.

Remove the sauce from the heat once the sauce has a smooth and creamy consistency.

Serve. 

Hollandaise sauce goes well with poached fish, eggs and steamed vegetables.

Method Two of Four:

Five Egg Yolk Hollandaise 

Pour 4 tablespoons of water in the saucepan. Add the salt and freshly ground pepper.

Put the saucepan base into the bain marie (double boiler). The bain marie should already contain hot water but not boiling at any time.

Melt the butter in a separate saucepan. Do not let it get hot, just melt gently.

Crack the eggs and separate the yolks into a bowl. You can use the whites for something else. Beat the egg yolks to combine, then add 1 tablespoon of water. Transfer the egg yolks to the saucepan with warmed water and seasonings.

Whisk the ingredients as they sit in the saucepan within the bain marie. Continue to whisk until the egg yolks take on the consistency of thickened cream.

Pour the melted butter in slowly, whisking constantly. Add 2 tablespoons of water gradually in drops, once the butter has been completely added.

Taste. Adjust the seasoning as needed. Once happy with the flavor, add the lemon juice and stir through quickly

Transfer to a serving container, as desired. If needed, the sauce can be strained. Serve warm.

Method Three of Four:

Two Egg Yolk Hollandaise sauce

Set up the double boiler or bain marie. Add water and gently simmer.

Add the egg yolks to the top portion of the double boiler. Also add the water and 1 teaspoon only of the lemon juice.

Whisk the egg yolks and other ingredients together. Whisk until they begin to slightly thicken.

Pour in the remaining lemon juice. Add salt and pepper to taste.

Transfer to a serving container, as described sired. Serve warm.

 Method Four of Four:

Piquant Blender Hollandaise Sauce

  Place the butter into a small heavy-based saucepan. Melt over gentle heat but do not overheat or boil.

Pour the egg yolks, lemon juice, salt and cayenne into the blender.

Blend together at a medium to medium-high speed. When it lightens in color, it's done (about 20 to 30 seconds).

Switch to the lowest setting on the blender

Gradually tip in the butter, leaving the blender turning at its lowest speed. Allow it to blend a little longer after all the butter has been added.

Turn off the blender. Do a taste test. You can adjust the lemon or salt flavors as needed. If it's too thick, add a little water but not too much. If you add anything, do a very quick blend to combine the additional ingredients.

Transfer to a serving container or keep warm until needed. Serve warm.

The 5 French Mother Sauces

1. Béchamel

This is roux whisked with milk or other dairy to make a white sauce. Ever made macaroni and cheese or chicken pot pie? The base of both these dishes is béchamel. By itself, béchamel is quite bland, which is why it is usually cooked with other ingredients and not used as a finishing sauce.

2. Velouté

A velouté I’d a light roux whisked with chicken, turkey, fish or any other clear stock. The resulting sauce takes on the flavor of the stock, and the name is derived from the Frenchie.  word for velvet, which aptly describes this smooth but light and delicate sauce. It is usually served over fish or poultry that has been delicately cooked, like by poaching or steaming.

3. Espagnole

Sauce espagnole is a basic brown sauce. It's made of brown beef or veal stock, tomato puree, and browned mirepoix, all thickened with a very dark brown roux. This sauce is sometimes used at the foundation for boeuf bourguinon and demi-glacé.

4. Sauce Tomate

This is made by cooking tomatoes down into a thick sauce but used to also be thickened with roux. Unlike more modern-day tomato sauces, the classic French tomato sauce is flavored with pork and aromatic vegetables

5. Hollandaise 

This is the one mother sauce not thickened by a roux. Instead, it's thickened by an emulsion of egg yolk and melted butter, which means it's a stable mixture of two things that usually normally can't blend together. This is a very delicate sauce because the emulsion can easily break, and rich hollandaise is usually used as a dipping sauce for asparagus or a finishing sauce for dishes like eggs Benedict.

< LINKS COMING SOON >

Mustard Hollandaise Sauce

•  75ml white wine vinegar
• 1 tsp crushed black peppercorns
• 4 egg yolks
• 150g unsalted butter, clarified, hot
• Juice of ¼ lemon
• 2 tsp Dijon mustard

To Make:

1. Place the vinegar in a small pan with 2 tbsp cold water and the peppercorns. Bring to the boil for 30 seconds then strain into a heatproof bowl, cool slightly.

2. Place the pan over a pan of boiling water and whisk in egg yolks until they double in volume and become opaque in color.

3. Add the hot clarified butter in a thin stream and whisk until thickened. Add the lemon juice and mustard, keep the sauce warm but do not let it get too hot or the sauce will separate.