"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Reply
 
Thread Tools Display Modes
 
Old 02-02-2006, 05:44 PM   #1
Executive Chef
 
Dina's Avatar
 
Join Date: May 2004
Location: Mission, Texas
Posts: 2,686
Send a message via Yahoo to Dina
Looking for hollandaise sauce

I tried some baked salmon with lemon grass pesto, topped with hollandaise sauce at the market today and absolutely loved it! I was about to get the sauce when I saw the price was over $14.00 for a mixture of butter, lemon juice and egg yolks. I know I can make this sauce at home without having to pay that much. So I'm wondering if anyone out there has a simple recipe for it? Thanks in advance.

By the way, I'm planning to make the lemon grass pesto as well. It contains EVOO, ginger, lemon grass, cilantro, garlic, pine nuts, lemon juice, serranos, salt and spices. Now to figure out the measurements is another thing.

__________________

__________________
Dina
If you have much, give of your wealth. If you have little, give of your heart. - Arab proverb
Dina is offline   Reply With Quote
Old 02-02-2006, 07:04 PM   #2
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
1 tbsp white wine vinegar or lemon juice
2 free-range egg yolks
115140g salted butter, softened and cut into small cubes

Heat water in a double boiler, a bain-marie or a saucepan that you can fit a bowl over. You must keep the water well below the boil and make sure that it doesn't actually touch the base of whatever contains the sauce, or it might curdle.

In the bowl or pan that is to go over the water, beat the vinegar or lemon juice with the egg yolks. Set this mixture over the hot water and, stirring all the time with a wooden spoon, add the cubes of butter one at time, letting each one melt before you add the next.

Keep scraping the egg down from the sides of the pan or bowl. If the sauce shows any signs of thickening too fast or curdling, remove the bowl or pan immediately from over the hot water, stirring gently all the time. If the sauce refuses to thicken, turn up the heat a little.
(If you find the sauce too salty, add a small amount of unsalted butter. Hollandaise should be smooth and creamy in texture. If it is too thick, add a few drops of cold water or milk and stir gently to mix)

__________________

__________________
Ishbel is offline   Reply With Quote
Old 02-02-2006, 08:29 PM   #3
Senior Cook
 
Join Date: Jan 2006
Location: Bulldog Country
Posts: 156
can't help, I always use the packet stuff
__________________
Jennifer

The Glory of God is Man Fully Alive!
Jenny is offline   Reply With Quote
Old 02-02-2006, 09:23 PM   #4
Executive Chef
 
Dina's Avatar
 
Join Date: May 2004
Location: Mission, Texas
Posts: 2,686
Send a message via Yahoo to Dina
Thank you Ishbel. I can't wait to make it.
__________________
Dina
If you have much, give of your wealth. If you have little, give of your heart. - Arab proverb
Dina is offline   Reply With Quote
Old 02-02-2006, 09:31 PM   #5
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
Dina, I was just looking at this recipe the other day. I usually use the packet too, but see what you think:

Hollandaise Sauce
Preparation 5 min. Cooking 3 min.

3 egg yolks
1 tbsp lemon juice 15 mL
Pinch of salt and cayenne pepper or dry mustard
1/2 cup butter, melted 125 mL

Stovetop Method: In top of double boiler, whisk together all sauce ingredients. Cook over simmering water, stirring constantly until thickened, 10 to 12 minutes.

Microwave Method: In a 4-cup (1 L) glass measure, whisk together egg yolks, lemon juice and spices. Gradually whisk melted butter into egg yolk mixture, beating constantly. Microwave on MEDUIM (50%) for 30 seconds to
1 minute, or until sauce thickens. Whisk halfway through and at end of cooking to produce a smooth sauce. Serve warm.

Makes 3/4 cup (175 mL) or topping for 8 poached eggs.

Variations
Bernaise Sauce: To Hollandaise Sauce, add 1 tbsp (15 mL) each minced parsley and tarragon vinegar, and 1/2 tsp (2 mL) dried tarragon leaves.

Tip
Curdling may occur due to overbeating or adding butter too quickly. To rescue a curdled sauce, try one of the following:

1. Beat another egg yolk in a small bowl. With a whisk or fork, gradually beat in the curdled Hollandaise Sauce.

2. Place 1 tbsp (15 mL) water in a small bowl. With a whisk or fork, beat in a small amount of separated sauce until it becomes smooth. Keep adding sauce slowly, while continuing to beat vigorously.

Hollandaise Sauce may be frozen. To use, thaw in refrigerator. Warm in a double boiler over hot (not boiling) water, stirring constantly. If sauce should separate, use procedure outlined above.

Serve Hollandaise Sauce over eggs, fish, seafood or vegetables such as asparagus and broccoli.
__________________
mish is offline   Reply With Quote
Old 02-02-2006, 09:38 PM   #6
Executive Chef
 
Dina's Avatar
 
Join Date: May 2004
Location: Mission, Texas
Posts: 2,686
Send a message via Yahoo to Dina
Mish,
I'm sure I've seen the packet in the grocery store before but I could not find any today. I needed to improvise so I got the butter, eggs and lemon juice since those were the ingredients on the $14.00+ sauce packet. I will have to try the tarragon version too. Thanks for your recipes. I really appreciate it.
__________________
Dina
If you have much, give of your wealth. If you have little, give of your heart. - Arab proverb
Dina is offline   Reply With Quote
Old 02-02-2006, 09:43 PM   #7
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
You're welcome, Dina. Let us know how it turns out. $14 - wow! Would love to see the list of ingredients. BTW, your pesto sounds awesome. If you work out the details will you post? TIA
__________________
mish is offline   Reply With Quote
Old 02-03-2006, 11:26 AM   #8
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
OK, $14???? You have got to be joking? I bought a little packet of McCormick's brand Hollandaise for $1.89. Their bearnaise is good too.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 02-03-2006, 12:12 PM   #9
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
The microwave method looks interesting, Mish.
Has anyone here tried it that way?
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 02-03-2006, 01:08 PM   #10
Executive Chef
 
corazon's Avatar
 
Join Date: Jun 2005
Location: Native New Mexican, now live in Bellingham, WA
Posts: 3,859
Technically, I think hollandaise is made with clarified butter.
Here is a great article I found by James Peterson (author of Sauces). It has great pictures and a basic recipe for hollandaise, bernaise and how to make clarified butter. Check it out!
http://www.taunton.com/finecooking/pages/c00180.asp
__________________

__________________
"There are only two lasting bequests we can hope to give our children. One of these is roots, the other, wings." http://aidancallum.blogspot.com/
corazon is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:46 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.