Hollandaise sauce is an emulsion of egg yolk and butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper. In appearance it is light yellow and opaque, smooth and creamy. The flavor is rich and buttery, with a mild tang added by the seasonings, yet not so strong as to overpower mildly-flavored foods.
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2 tablespoons water
2 egg yolks
1 cup (225 g) Clarified Butter (warmed)
1/2 Juice of lemon
1 large pinch of cayenne pepper
3/4 teaspoon salt
Servings Per Recipe: 4
Amount per Serving
- Total Fat: 47.9 g
- Saturated Fat: 29.7 g
- Trans Fat: 1.8 g
- Cholesterol: 213.2 mg
- Sodium: 851.6 mg
- Total Carbs: 0.8 g
- Dietary Fiber: 0 g
- Sugars: 0.2 g
- Protein: 1.9 g
This sauce is best used as soon as it is made, but will hold for up to 2 hours if kept, covered, in a warm place, such as over a pan of warm water.
Put 1 tablespoon chopped tarragon, 2 minced shallots, 20 turns of the black pepper mill, and 1/4 cup white wine vinegar into a small pan. Boil rapidly until reduced to 1 tablespoon. Stir into 1 quantity of Hollandaise Sauce.
Stir the finely grated zest of 1 blood orange and the juice of 2 blood oranges into 1 quantity of Hollandaise Sauce.
Slit open 1 vanilla bean and scrape out the seeds. Put 1 1/4 cups (300 ml) Fish Stock, 2 tablespoons Noilly Prat, and the vanilla bean and seeds into a small pan and boil rapidly until reduced to 1 1/2 to 2 tablespoons. Strain and stir into 1 quantity of Hollandaise Sauce.
Put 1 lb (450 g) small mussels, 2 tablespoons white wine, 1 minced shallot, and 1 teaspoon chopped parsley into a pan. Cover and cook over a high heat for 3 to 4 minutes, until the mussels have opened. Tip into a colander set over a bowl to collect the cooking liquid. When they are cool enough to handle, remove the mussels from their shells and put to one side. Boil the cooking liquid until reduced to 1 to 2 tablespoons. Stir the reduced liquid and mussels into 1 quantity of Hollandaise Sauce.
Stir 1 quantity of Shellfish Reduction into 1 quantity of Hollandaise Sauce.
Bring 1 teaspoon Dijon mustard, 2 minced shallots, and 1/4 cup heavy cream to a boil in a small pan. Stir into 1 quantity of Hollandaise Sauce with 1 teaspoon each of chopped chervil, tarragon, and chives.
Quick hollandaise sauce
Using the same quantities as for Hollandaise Sauce, (see left, below) put the water, egg yolks, and lemon juice into a blender. Turn on the machine, then slowly pour in the warm clarified butter through the hole in the lid. Season with cayenne pepper and salt.