Zsuzsy has been an online writer for many years. Her articles often focus on DIY home projects and delicious recipes.
How to Make Hollandaise Sauce
Hollandaise sauce is possibly the most finicky of sauces to make but poured over the freshest of asparagus, it is well worth the hassle. You can even use leftover hollandaise sauce in a variety of creative ways as well. Firstly, here's how to make it:
- 1/2 lb of unsalted butter
- 3 egg yolks
- 1/2 oz cold water
- 3/4 oz of freshly squeezed lemon juice
- salt and cayenne pepper to taste
- Clarify the butter.
- Beat the egg yolks until creamy, then combine with water and lemon juice in a bain-marie (that's a bowl over a pot with boiling water and works better than a double boiler; easier to stir because of the bowl's rounded bottom).
- Slowly add the butter while constantly stirring with a whisk. If sauce thickens too much add a few drops of water or lemon juice. Add salt and cayenne pepper to taste.
Tips for Success
- Warm Butter, Not Hot Butter: It's important to remember to work with warm, rather than hot butter, as the chances of curdling will be less. If perchance the sauce does look curdled, there's no reason to panic. Just gently whisk in another egg yolk.
- Don't Leave the Sauce Out: It's a health risk. Do not leave the sauce out for more than 1 1/2 to 2 hours.
- Lighter Version of Sauce: Try replacing the butter with 1/2 cup + one teaspoon of olive oil. The chances of it curdling are slightly higher but in that case, add another egg yolk and a small teaspoon of plain yogurt.
- Serve it poured over a new spring crop of blanched asparagus (mmmm, good).
- It's also great over Brussels sprouts, especially fresh from the garden just after the first light frost hits them.
- Eggs Benedict is maybe the most famous use of hollandaise sauce. Place a poached egg on top of lightly toasted English muffin. Add a few spears of asparagus. Pour sauce over, and sprinkle with some extra cayenne pepper. Dinner served.
Read More From Delishably
4 Creative Dishes With Hollandaise Sauce
1. Over Broccoli and Cauliflower
- Place blanched broccoli and cauliflower in an oven-safe dish. Sprinkle with salt and pepper to taste.
- Cover with sauce, sprinkle with 1/4 cup of grated old cheddar cheese and 1 oz of breadcrumbs.
- Place on broil only until cheese melts 2 to 3 minutes. Serve immediately; perfect with a pork or beef roast.
2. Pasta Casserole
- Cook rotini or fusilli noodles al-dente. Slice very thinly (using a mandolin slicer or food processor) 2 carrots, 2 stalks of celery and 2 small zucchini.
- Add medium-chopped onions.
- In a pan with a small amount of olive oil stir fry veggies until soft. Combine the veggies with noodles.
- Sprinkle with 1/4 cup of shredded asiago cheese and 2 tablespoons of bacon bits. Add salt and pepper to taste.
- Place under broil until cheese melts slightly 3 to 4 minutes. Remove from oven let stand 5 minutes cover with a generous amount of sauce. Serve with a fresh garden or spinach salad.
3. Green Bean Side Dish
- Fine string cut green beans, one medium red bell pepper finely chopped, 1 medium vidalia onion finely chopped. Blanch the green beans.
- Meanwhile, caramelize the onion in a small amount of olive oil. Add blanched beans and red pepper keep over heat only until red pepper is soft. Add salt and black pepper to taste.
- Pour the hollandaise sauce over veggies and serve immediately. Nice as a side with a steak or pork chop (my favorite).
4. A Lebanese Twist
My brother-in-law's Lebanese roots show through in this next dish (as I don't like okra, it's not my fave).
- Blanch okra in water with some lemon juice. Caramelize two large chopped onions in a little olive oil. In an oven-safe dish, layer slightly browned and crumbled pita bread (an excellent way of using up leftover not-so-fresh pita bread), strained okra, caramelized onion, 2 cloves of crushed garlic.
- Sprinkle with sumac spice (available at all Middle Eastern Stores) and allspice. Add salt and pepper to taste.
- Dribble or spritz a bit of olive oil between layers. Place in a 400-degree-Fahrenheit oven for about 10 to 12 minutes.
- The Lebanese way of making the sauce is to add a small amount of plain yogurt. Pour sauce over casserole and sprinkle with roasted sesame seed.
- Serve immediately great with lamb or mutton.