Kitty said: Yes.How do u make hollendaise sauce (i hope thats spelled right) and what else can y-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do u make hollendaise sauce (i hope thats spelled right) and what else can y),it will help you,my kids.
Answers:
Use 3 egg yolks, 2 tbs of vinegar, 1/4 tsp cayenne and 1/2 tsp salt with 1/2 cup butter. Good for eggs Benedict also great for a dip for boiled artichoke leaves.
Other Answers:
COMMENT:
Although Hollandaise is one of the most often used sauces, most people find it quite difficult to prepare. This blender method not only makes the process simple, but also produces an extraordinary sauce.
INGREDIENTS:
3 egg yolks
? pound unsalted butter
2 tbsps red wine vinegar
1 tbsp dry white wine
1 tsp lemon juice
dash of hot sauce
salt and white pepper to taste
METHOD:
Fill a blender with hot tap water and allow to sit until needed. The hot water will heat the blender container to temperature prior to making the sauce. Pour out water. Into the blender place 3 egg yolks then add red wine vinegar, white wine, lemon juice, hot sauce, salt and pepper. Melt the butter in a small sauce pot, swirling constantly, until the butter reaches 150 degrees F. The butter should be approximately 140 degrees F. prior to blending. When ready to prepare the sauce, blend the egg yolk mixture on high for 2 minutes. When well-blended, pour the 140 degree F butter into the egg mixture in a slow, steady stream until all is incorporated and hollandaise sauce is formed. The sauce should be light and fluffy. Pour the sauce into a slightly-warmed ceramic pitcher and serve immediately. If the sauce cools, the butter will solidify. If the sauce is reheated, the butter will break.
Source(s):
u can use it over asparagus
Here's a recipe
Source(s):
http://www.exploratorium.edu/cooking/eggs/recipe-hollandaise.html# Here is another Blender Method:
3 egg yolks
Salt and pepper, to taste
1 to 2 tablespoons lemon juice
2 sticks unsalted butter, clarified
Hot water, to thin sauce accordingly
In a blender combine yolks, pepper and 1 tablespoon lemon juice.
In a small saucepan heat the clarified butter until bubbling hot.
Cover the blender and blend the yolk mixture on high speed for several seconds. Either remove center cap of blender lid or carefully remove lid with blender still running. Pour hot clarified butter in a thin stream into whirring egg mixture. As sauce thickens add a tablespoon of hot water at a time to help prevent the sauce from thickening too much. Taste the sauce and adjust the seasoning with lemon juice, salt and pepper.
My personal favourite is to use Hollandaise on freshly steamed vegetables like asparagus, broccoli and cauliflower.
***
The above are the classic ingredients for a Hollandaise Sauce. It IS really important that all the ingredients are as fresh as possible, especially the eggs. Using unsalted butter is critical as using regular butter would leave the finished sauce far too salty.
One of the most notable things in the other responses is the inclusion of vinegar, wine and cayenne or drops of hot sauce - all of which are NOT part of the classic Hollandaise sauce. Possibly because Hollandaise sauce is also known as a base-sauce; by adding other ingredients with the vinegar and wine, i.e. finely minced tarragon, it changes the sauce into a Bearnaise which is excellent with tender steaks and beautifully prepared lobster tails.
Master the base-sauce and then keep doing research to find other ways to use this beautiful French classic.
Cheers You have some good recipes there, so I won't give another. I always make mine in a bowl set over barely-simmering water, but warn guests not to disturb me as it can quickly curdle!
However, I have two tips:
Foaming Hollandaise sauce will keep for as long as you want, (not days, of course!) which is helpful, and you can very, very gently warm it up again. Make the sauce as usual, then whisk up the egg white until stiff. Take a metal spoon, add a spoonful of the sauce and stir to slacken it. Then fold in the rest. It is lighter than the original, and lovely.
Second tip: if the sauce does curdle, don't panic! Just take another egg yolk and put it in a bowl. Then add the curdled mixture to the yolk very slowly, drop by drop, whisking like mad all the time - as if you're making mayonnaise - until it becomes smooth again.
I like it on asparagus, boiled new potatoes like Jersey Royals, on poached salmon and trout, even for dipping prawns! It's very versatile.
correctness,It's Non-profit and only for informational purposes.
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