Thursday, April 3, 2008

Hollandaise Sauce

This post first appeared on my other blog, way back in the dark ages. For those of you who've been bored enough to trawl those archives, then you've seen (scene) this already. For the rest of you (especially all my new readers!), here ya go:

Have you ever had a rich, yellow, creamy, smooth, buttery sauce at a restaurant and wondered, "how in the hell do I make that?" Or you may have wondered, "what the heck is this wonderful sauce?"

It's that yellow sauce on Eggs Benedict; it's that yellow sauce on asparagus; it's that yellow sauce served with some types of fish... Yes, you've guessed right:

HOLLANDAISE SAUCE

But, alas, you've heard that hollandaise sauce is hard to make and it doesn't always come out 'right'. So off you go to the grocery store and buy a little packet of hollandaise sauce mix --you know the kind! Yup, the one with a paragraph of fine print ingredients that aren't fit to serve to your worst enemy (for those of you that gots em).

So you despair... You love the taste, but the pre-packaged crap will kill you and you don't know how to make the sauce from scratch. Never fear cus it's EASY!!! It takes all of about 3 MINUTES --no wait, it really only takes 45 seconds! No, I'm not doing a 'cheating' Hollandaise Sauce (hey, I can type Hollandaise in my sleep now), this is the real deal.

In fact, it's sooooo easy, I'm going to give you a few variations --of the recipe, get your mind out of the gutter, this is not Penthouse!


Here we go:

What you need:

1/3 cup (75 ml or 2 1/2 oz) of real butter (DO NOT USE MARGARINE!!!! More about that crap in a few posts...)
a pinch of salt (non-iodised sea salt! Ah, more about the salt you all have to put up with in the US soon)
1 tbspn (15 mls) lemon juice Have I mentioned I have my own lemon tree out front? No I haven't? Well I have now.
2 egg yolks eggs from chooks, not emus (An emu is a very cool bird, I'll try to upload a pic for y'all)


What you do:

In a small saucepan (Don't use a coated saucepan, BLECK!), heat everything except the egg yolks until the butter is melted but not bubbling. Then: TURN THE HEAT OFF.

Whisk the egg yolks in a bowl (ten seconds perhaps).

Pour egg yolks into saucepan while whisking like a lunatic (I can relate to that).

Use immediately

There now, wasn't that quick and easy? You can make the sauce in about 45 seconds with some practice getting the egg yolks out without the egg whites (I know three different ways, I'll pass them along to you eventually). BTW Always save the egg whites. If you aren't going to use them soon (more soon) then they freeze well, just make sure you put them in a container before tossing them in the freezer.


Now for some variations on a theme...

Use half lemon juice and half lime juice. Or all lime juice, they are both tasty.

Use some tarragon (great herb). Put the tarragon in the melted butter and let it sit for a bit before whisking in the egg yolks --you may need to SLIGHTLY heat the butter mixture back up. You can use either fresh or dried, no worries.

3 comments:

Jennifer said...

No. The farking sauce always breaks. And no, I'm not doing it wrong...it just hates me...which is why I only have it when I'm in New Orleans. :D

Kentucky Girl said...

Shoot...wrong account..this is KG. HEH

Oh and we have lemon trees, too. A regular one and a Meyer one. I could eat Meyer lemons straight off the tree.

Alaskan Dave Down Under said...

Jennifer: Hey! You and my wife share the same name, congrats! Some of my early attempts separted too. I've found that the temp has to be very low and the egg yolks whisked in quickly. But mainly the low temp and turn off the heat before whisking the eggs in. Hmmmmmm, New Orleans... is Pat O'Brians still there?

KG: Mmmmmmm, fresh lemons... drool. I'dve guessed it was you :)