Reheatable Brown Butter Hollandaise Recipes

HOLLANDAISE

Steps:

• Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.
• Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.
• Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon.
• Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.

BLENDER HOLLANDAISE SAUCE

Steps:

• Place egg yolks, lemon juice and pepper in blender container and blend until lemon color.
• Turn blender to high and very slowly add butter, blend until thick, about 30 seconds.
• To serve, heat sauce slowly in top of double boiler over hot water.
• An excellent addition to cooked veggies, fish or poached eggs.
• To reheat in the microwave: Pour the sauce into a microwave safe glass measuring cup.
• Heat at 30% power until heated through, stirring after every 30 seconds.

BLENDER HOLLANDAISE

Steps:

• Put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.
• Put the butter in a small microwave-safe bowl and melt in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is very thick, blend in a teaspoon of lukewarm water to loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.

REHEATABLE BROWN BUTTER HOLLANDAISE

Steps:

• While the hollandaise sauce is still warm, bring the water to a boil in a small pot set over medium-high heat. Sprinkle the salt and Methocel over the hot water and whisk to dissolve.
• Pour the hollandaise sauce into a blender and turn it on low speed. Gradually drizzle the water into the sauce. Slowly increase the speed to medium and blend until the mixture looks well blended with a slight sheen, about 30 seconds.
• Set up an ice bath. Pour the mixture into a metal bowl set in the ice bath and let the mixture chill, stirring occasionally, until it reaches 50°F (10°C). Then let it rest in the refrigerator for at least 20 minutes. The sauce will keep for up to 2 days in an airtight container in the refrigerator.
• Reheat the sauce in a small pot set over low heat, stirring occasionally. Do not let the sauce boil. Serve immediately.