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Hollandaise sauce doesn't have to be served over poached eggs and Canadian bacon to make Eggs Benedict. You can ladle it over tomatoes, avocados (now we're talking high fat), low-fat ham, even a simple salad-- but always on a good French or sourdough toast. The toast/sauce texture ratio is key. Also, don't be intimidated by the 'ole double boiler. It's quite easy to get the hang of and if you like chocolate...well, that's another post.
You will need:
- Medium double boiler
- 3 small sauce pans
- whisk
- spatula
- measuring spoons
Hollandaise
- 2 tablespoons tarragon vinegar or, preferably, fresh lemon juice
- 4 tablespoons boiling water (start this in one of the small pans)
- 3 large egg yolks
- 1/2 cup sweet butter. Unsalted is best.
- 1/4 tsp cayenne
- 1/2 tsp salt-- you can get away without the salt and add a few drops of Tabasco sauce. I prefer it this way.
- Fill the double boiler base, but not so much that it comes in contact with the top pan (bowl). Heat the water to a simmer, not hard boil. Add a little cold water if it starts to boil.
- Melt butter in one of the pans and keep it warm; don't let it break, and do try to skim any fat from the top. Not crucial, but not traditional either.
- Heat juice or vinegar until warm but not boiling.
- Boil the 4 tablespoons water, but do this last as you'll be using the H2O immediately and you won't want to lose any to steam.
- Drop yolks into top of double boiler when it has heated the top bowl. Whisk immediately. The eggs will begin to thicken. Don't stop whisking; add 1 tablespoon water. Whisk, whisk, you can use a plastic spatula to push down the sauce from the sides of top bowl. Repeat the water addition when you detect the eggs thickening with each remaining tablespoon. This is the result of a combination of steam encapsulated by proteins breaking down and forming a sort of egg sponge. You DO NOT WANT a spongy texture, though.
- Whisk in the lemon juice at a slow stream (this is where I add 1/4 tsp Tabasco)
- Now, slowly pour in the butter while still whisking. Add salt (if you wish) and cayenne. Whisk until thick.
- Finally, add the cayenne. Serve at once.
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8-25-2006 @12:50PM Myron said... I use a James Beard method where you put all the ingredients except the butter in a blender. Then slowly blend in the hot butter. Works like a charm.
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8-25-2006 @1:39PM suburban misfit said... I saw Alton Brown once suggest using cold butter in hollandaise, added in small amounts. I tried it and sure enough, it tasted much better. I forget what the reasoning was, but he was right.
I also recently tried an orange hollandaise on salmon. YUM.
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8-25-2006 @3:27PM Graham said... Really, you don't absolutely have to use the double boiler. Just make sure the heat is kept very low and ideally use a good solid saucepan which will distribute the heat evenly. And keep an eye on everything. Lift the pan from the heat if it looks like things are cooking too fast. But, honest, there's no need to be exceptionally precious about the process.
As to flavour, I really enjoy mincing a jalepeno pepper and sauteeing it while melting the butter. Instead of lemon, try a lime with this variation. Yum!
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8-26-2006 @2:28PM Haley said... I was going to mention using hollandaise on fish, but suburban misfit beat me to it. I ate at the Flaminco Grill in Myrtle Beach this summer, and ad their almond crusted grouper. They poured a lemon hollandaise over it and it was absolutely to die for. I've looked for the recipe everywhere, it was the best fish I think i've had.
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