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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Use a small, thick ceramic bowl set in a heavy-bottomed pan, or a
heavyweight double boiler. Off the heat, put the egg yolks and cream in the
bowl or upper section of the double boiler and stir with a wire whisk
until well-blended.
The mixture should never be beaten but stirred, evenly, vigorously and
continually. Place the container over hot water (if you are setting the
bowl in water, there should be about 1 1/2 inches of water in the pan; in a
double boiler, the water should not touch the top section). Stirring eggs
continuously, bring the water slowly to a simmer. Do not let it boil. Stir,
incorporating the entire mixture so there is no film at the bottom. When
the eggs have thickened to consistancy of very heavy cream, begin to add
the cooled melted butter with one hand, stirring vigorously with the other.
Pour extremely slowly so that each addition is blended into the egg
mixture before more is added. When all the butter has been added, add the
lemon juice or vinegar a drop at a time and immediately remove from heat.
Add salt and a mere dash of cayenne.
Note:
If you proceed with care your Hollandaise should not curdle. If it does,
however, don't despair. Finish adding the butter as best you can. Remove
sauce to a small bowl, clean the pot and put a fresh egg yolk in it. Start
over again, using the curdled sauce as if it were the butter.
Variations:
For a Sauce Choron: simply beat 2 to 4 tablespoons tomato paste or tomato
pure. by tablespoons, into 1 1/2 cups Barnaise and correct seasoning.
For Sauce Bernaise:
1/4 cup wine vinegar
1/4 cup dry white wine or dry white vermouth
1 tablespoon minced shallots or green onions
1 tablespoon minced fresh tarragon or 1/2 tablespoon dried tarragon
1/8 teasp
oon pepper
Pinch of salt
Boil the vinegar, wine, shallots or onions, herbs and seasonings in a small
saucepan over moderate heat until the liquid has reduced to 2 tablespoons.
Let it cool. Add to base hollandaise.
For Sauce Maltaise (orange flavored):
2 to 4 tablespoons orange juice
The grated peel [zest] of an orange
Finish the sauce by beating in the orange juice by spoonfuls, then the
orange peel [zest].
Contributor: House and Garden February 1962
Ingredients:
3 egg yolks
1 Tablespoon(s) cream (heavy)
1 Cup(s) butter; melted, cooled to room te
1 Tablespoon(s) lemon juice or white wine vinegar
869/10000 Ounce(s) salt
1 Teaspoon(s) cayenne |
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