Easy Extra Lemony Hollandaise Sauce Food

HOLLANDAISE SAUCE

Steps:

• Place egg yolks in a tall narrow container that the blender stick fits in all the way to the base.
• Add water, lemon juice, cayanne pepper and salt. Blitz briefly to combine.
• Melt butter in a heatproof jug until hot (be very careful to ensure it doesn't explode if using microwave!). If you use a stove, pour into a jug.
• Let butter stand for just 15 seconds or so until the milky whites settles at the bottom of the jug. (Note 2)
• With the blender stick going on high, slowly pour the butter in a thin stream into the eggs over around 45 seconds. Leave behind most of the milky whites in the butter - about 1 1/2 tbsp. (Note 2) Once all the butter is in, the sauce should be thick, creamy, smooth and pale yellow.
• Now blitz for a further 10 seconds, moving the stick up and down.
• Thickness: If too thick, mix in warm tap water 1 teaspoon at a time.
• Salt adjustment: Add a touch of extra salt if using for something non salty like asparagus, leave salt as is if pairing with salty foods like Eggs Benedict, steak, fish.
• Lemon adjustment: Make it slightly more tangy that you want if using for something like Eggs Benedict, steak or salmon (because it's diluted when you eat it, and also balances the rich food). But make it perfectly lemony to your taste if using for something like Asparagus.
• Using: Use immediately, or keep warm until required - if covered and wrapped in a tea towel, it will stay warm for 15 minutes. Use warm or at room temperature. Use warm tap water for loosening. See note for storing and reheating.

HOLLANDAISE SAUCE

Steps:

• Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
• Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler. Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley.
• Yield: 4 servings

ONE-MINUTE HOLLANDAISE SAUCE

Steps:

• Heat butter in a microwave-safe measuring cup in the microwave until melted, about 30 seconds.
• Whisk egg yolks, lemon juice, milk, salt, and black pepper together in a microwave-safe bowl. Whisk melted butter, a bit at a time, into egg yolk mixture until sauce is smooth.
• Cook sauce in the microwave on medium, whisking at 15-second intervals, until sauce is hot and thick, about 1 minute.

BLENDER HOLLANDAISE SAUCE

Steps:

• In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
• Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

EASY HOLLANDAISE SAUCE

Steps:

• Melt butter in a small saucepan over medium heat until bubbly; do not let brown.
• Combine egg yolks, water, lemon juice, salt, and cayenne in a blender; blend until frothy. With blender running, pour in hot butter in a very thin stream and blend until sauce is thick and emulsified. Promptly pour sauce into a serving bowl.