https://wikiknowledgebase.com/api.php?action=feedcontributions&feedformat=atom&user=2A00%3A23C6%3AA11B%3AC501%3A5417%3A668F%3A4663%3A75EA 2026-04-23T15:04:48Z User contributions MediaWiki 1.39.3 https://wikiknowledgebase.com/index.php?title=Culinary/Recipes/Hollandaise_Sauce&diff=295 2024-02-18T10:03:16Z

<p>2A00:23C6:A11B:C501:5417:668F:4663:75EA: </p> <hr /> <div>&lt;metadesc&gt;Hollandaise is well known as a key ingredient of eggs Benedict, and is often served on vegetables such as steamed asparagus.&lt;/metadesc&gt;<br /> [[Category:Recipes]]<br /> [[Category:Savoury recipes]]<br /> [[Category:Vegetarian recipes]]<br /> [[Category:French recipes]]<br /> [[Category:Sauces]]<br /> Dutch sauce in French, Hollandaise is well known as a key ingredient of eggs Benedict, and is often served on vegetables such as steamed asparagus.<br /> <br /> This recipe is for one serving.<br /> <br /> == Ingredients ==<br /> <br /> * 60g (3/4 cup / 2 oz) butter<br /> * 1 egg yolks<br /> * 1/4 tsp white wine vinegar or tarragon vinegar<br /> * squeeze of lemon juice<br /> * pinch of cayenne pepper<br /> <br /> == Method ==<br /> * Melt the butter in a saucepan or microwave and keep it warm.<br /> <br /> * Fill a saucepan with a couple of inches of water and bring it to a gentle simmer over low to medium heat.<br /> <br /> * In a heatproof bowl that fits snugly over the saucepan, whisk together the egg yolks and water until well combined.<br /> <br /> * Place the bowl over the simmering water (bain-marie / double boiler) and whisk continuously. Cook the egg yolks until they thicken slightly, about 1-2 minutes.<br /> <br /> * Slowly drizzle in the melted butter while whisking vigorously. Continue to whisk until the sauce thickens.<br /> <br /> * Add salt to taste and fresh lemon juice. Whisk until the sauce reaches a smooth and velvety consistency.<br /> <br /> * If the sauce is too thick, you can thin it by whisking in a little warm water. Adjust the seasoning with more salt or a pinch of cayenne pepper if desired.<br /> <br /> * Remove the bowl from the heat and serve the Hollandaise sauce immediately.<br /> <br /> == Troubleshooting ==<br /> <br /> * If the sauce breaks while you’re whisking or when you serve it on extremely hot food, it will become grainy and thin and the emulsion will split.<br /> <br /> * If the sauce looks like scrambled eggs, the egg yolks are overheated. This can't be salvaged.<br /> <br /> * If the sauce separates, beat an egg yolk and a tablespoon of water in a clean bowl over simmering water. Then, slowly whisk the broken sauce into the egg yolk in the clean bowl.<br /> <br /> * If it’s too hot, slowly whisk a tablespoon of cold water or heavy cream into it to quickly bring down the temperature and keep the liquids together.<br /> <br /> * If the sauce is separating because it’s too cool, or you’ve added the butter too quickly, return the bowl to the double boiler and whisk in a tablespoon of hot water to help “degrease” it. Then continue whisking in the remaining butter.</div>

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