Andys Cooking Class Hollandaise Sauce Recipes

CLASSIC HOLLANDAISE

Steps:

• Add the egg yolks, lemon juice, 3/4 teaspoon salt and cayenne pepper to a medium heatproof bowl and whisk to combine.
• Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Slowly drizzle in the melted butter while whisking constantly and rapidly until the mixture is pale and has thickened, scraping down the sides of the bowl occasionally with a rubber spatula if needed. If the bowl feels hot to the touch, remove it from the heat and continue whisking until cooler. If the sauce starts to get lumpy, grainy or begins to separate, remove from the heat and whisk in a few drops of warm water. Return to the heat and continue whisking until all the butter has been added.
• Remove from the heat and adjust the seasoning with lemon juice and salt to taste. Serve immediately or cover and hold in a warm place for up to 2 hours, whisking occasionally. The sauce should not be reheated.

SAUCE ESSENTIALS: DOWN AND DIRTY HOLLANDAISE

Steps:

• PREP/PREPARE
• If you are interested in doing a classic Hollandaise, here is the recipe: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/andy-s-cooking-class-hollandaise-sauce.html?r=2 Everyone should create a classic Hollandaise at least once in their lifetime.
• Why clarified butter? Clarified butter does not contain any water, or milk solids, and the water can cause your Hollandaise to separate... I HATE it when that happens. If you do not have any clarified butter, take the butter that you have, gently melt it over medium-low heat until the foaming subsides. When the foaming subsides that means all the water has evaporated, use a small spoon to scoop off the foam, and there you go. One other thing, the water in regular butter obviously takes up volume, so if you are using this method start with 11 tablespoons of unsalted (not salted ) butter.
• Did you know you can freeze egg whites? We are using three egg yolks, and eggs also have another component; the whites. Just proportion the whites in an old ice tray, freeze, then store in a Ziploc bag until needed. Waste not... Want not.
• I recommend using clarified butter, if you wish to make your own, I posted a recipe, along with a video: https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/double-boiler-clarified-butter-with-video.html?r=2
• I have been finding more-and-more ways to work with my stick blender, and this way of making a simple Hollandaise is brilliant. Now, if you want, you can always use a blender; however, this way is just about foolproof. If you are looking for a way to make perfect mayonnaise every time, check this recipe out: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=3
• Gather your ingredients (mise en place).
• Melt the butter, and reserve.
• Add the egg yolks, lemon juice, and salt to the bowl of a blender, or in a jar that will fit a stick blender, and blend until they begin to lighten in color, about 30 seconds.
• Chef's Note: Before you blend the eggs, put the butter on a burner, and make sure the liquid is hot... not boiling, but hot. When you add it to the eggs this will help to partially set the eggs, and create a creamy sauce.
• Set the stick blender , or the blender to low, and slowly drizzle in the butter. Slow is the way to go.
• Do a final tasting for proper seasoning, and keep warm until needed.
• I usually place the Hollandaise in small container, and place that into a bowl or pan of hot water.
• PLATE/PRESENT
• Use anywhere you would use a classic Hollandaise... Poached eggs comes to mind. Enjoy.
• Keep the faith, and keep cooking.

HOLLANDAISE SAUCE

Steps:

• Put yolks into a small container into which you can fit an immersion blender, or into the jar of a blender.
• Melt the butter in a small saucepan set over medium heat, then allow it to cool for a few minutes.
• Process the yolks for a couple of seconds, then continue to run the blender as you add the melted butter in a slow and careful stream, until you have a thin, emulsified sauce. Add the cayenne, lemon juice and salt to taste, blend again to combine and keep at room temperature until ready to use.