How to make hollandaise sauce
What does it mean to be the mother of sauces? Being just, yet loving can be difficult, let’s see how Hollandaise sauce lives up to the role!
As I most recently have a little time, I had been looking on the internet yesterday. In need of fresh, stirring tips, inspirational meals that I’ve never tested before, to astonish my family with. Hunting for a long time unfortunately couldn’t come across any interesting stuff. Right before I wanted to give up on it, I came across this delicious and easy dessert simply by accident on Suncakemom. It looked so mouth-watering on its photos, that called for urgent actions.
It absolutely was simple enough to imagine how it is made, how it tastes and how much my hubby is going to enjoy it. Mind you, it is quite easy to delight him when it comes to puddings. Anyways, I got into the blog and then followed the step-by-step instuctions that have been combined with nice pics of the operation. It really makes life less difficult. I could imagine that it’s a slight effort to take pics down the middle of baking in the kitchen as you usually have sticky hands so that i really appreciate the commitment she devote to make this post .
With that said I’m encouraged presenting my own dishes similarly. Thanks for the concept.
I had been tweaking the original recipe create it for the taste of my family. I’ve got to tell you it turned out an awesome success. They prized the flavour, the structure and loved having a delicacy such as this in the middle of a hectic workweek. They quite simply requested even more, many more. So the next time I am not going to commit the same miscalculation. I am gonna twin the amount to make them delighted.
More How to make hollandaise sauce like this on SunCakeMom
Melt butter. Try not to make it hot, just melt it.
Add lemon juice to the egg yolks.
Pour water into a saucepan or double boiler and heat it up. Mind to add only as much water as it won’t reach the bottom of the bowl that holds the eggs otherwise the eggs will be cooked.
Maintain very low heat and place the bowl with the eggs onto the saucepan with the simmering water then start to whisk.
When the yolks become pale yellow and grow in size slowly start adding the melted butter. At this stage we may remove the saucepan from the cooktop to avoid overcooking the yolks but keep the yolks over the steaming water as the sauce can thicken up like a mayonnaise if it gets cold.
Don’t forget to add salt and pepper to taste. We can also add a bit of water to the sauce if it turned out to be too thick.
Whisk it a bit more and serve. Hollandaise sauce is only good when it’s warm so serve it immediately or keep it in a double layer thermostat until served.