Sept 4, 2022 (Image, right, from Wikimedia Commons)
Chicken Eggs in Straw
Hollandaise sauce is a delicious, creamy-yellow sauce, that uses only a few ingredients, and is fairly quick to make. However, I’ve not made it yet – recipe below has not yet been tested by me.
It is an excellent sauce for many recipes/uses; perhaps the most common is Eggs Benedict. I’d like to test it as a sauce over my Basic Pan-Grilled Salmon recipe.
See also: 1. Sauces Menu
I’ve adapted this recipe from All Recipes: Hollandaise Sauce (1), and ideas from additional recipes as noted. I chose the All Recipes version for my base recipe because it is the simplest one I could find. I may add ideas from other recipes as I continue my research and testing.
I DO NOT recommend using fake butter (such as margarine) – use the real deal – dairy butter – preferably made from pastured milk cows/goats. However, if you are vegetarian or vegan, you could use Organic coconut butter, but I’ve not tried that option. See “The Spruce Eats” on Dairy-Free Butters (4) for more options. However, I do not recommend dairy-free shortening as it doesn’t have a good balance of Omega-3 and Omega-6 fats.
Regarding the liquid options in the recipe: freshly-squeezed lemon juice is the most common; when I make this sauce to serve with pan-grilled wild salmon, I will just the lemon juice/clam juice mix.
Not yet tested
Hollandaise Sauce
Ingredients and Equipment
-
- 4 Tbsp unsalted real butter, chilled (in 2 portions)
- unrefined sea salt, to taste
- 2 tsp ground black or white pepper
- Equipment
- Small saucepan
- Whisk
- Bowl for serving (optional)
Method
- Place egg yolks into a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in liquid (3 options – see Ingredients, above) until combined.
- Add 2 tablespoons cold butter to egg mixture, then place the pan over very low heat. Whisk constantly while butter melts; continue whisking until mixture is thick enough to see the bottom of the pan between strokes.
- Remove the pan from heat, then whisk in remaining cold butter, 1 tablespoon at a time, until incorporated.
- Whisk in melted butter, a little bit at a time. Then season with salt and pepper.
- Serve.
Testing
Not yet
References:
- allrecipes.com/recipe/14661/hollandaise-sauce/
- Wonderful, Wonderful Danish Cooking: by Ingeborg Dahl Jensen (copyright 1965): Hollandaise Sauce (on pg 265)
- Simca’s Cuisine: (by Simone Beck (copyright Sept 1976): Hollandaise sauce (on page 300)
- The Spruce Eats: thespruceeats.com/best-butter-substitutes-1001575
