Practically No Fail 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.

CLASSIC HOLLANDAISE

Steps:

• Add the egg yolks, lemon juice, 3/4 teaspoon salt and cayenne pepper to a medium heatproof bowl and whisk to combine.
• Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Slowly drizzle in the melted butter while whisking constantly and rapidly until the mixture is pale and has thickened, scraping down the sides of the bowl occasionally with a rubber spatula if needed. If the bowl feels hot to the touch, remove it from the heat and continue whisking until cooler. If the sauce starts to get lumpy, grainy or begins to separate, remove from the heat and whisk in a few drops of warm water. Return to the heat and continue whisking until all the butter has been added.
• Remove from the heat and adjust the seasoning with lemon juice and salt to taste. Serve immediately or cover and hold in a warm place for up to 2 hours, whisking occasionally. The sauce should not be reheated.

CHEF JOHN'S EASY ONE-BOWL HOLLANDAISE SAUCE

Steps:

• Place egg yolk into a large stainless steel bowl. Whisk in water, lemon juice, salt, and cayenne pepper. Add butter cubes. Place bowl over low heat. Whisk continually until butter melts and mixture gets foamy, about 3 minutes. Continue whisking over low heat until sauce is to your desired thickness, 3 to 5 more minutes.

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.

HOLLANDAISE SAUCE (EASY & NO-FAIL)

Steps:

• Melt the butter in a microwave (make sure it's covered as it will splatter) for about 1 minute, until it's hot. Alternatively, you could heat it on the stove.
• Add the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined.
• With the blender running on medium high, slowly stream in the hot butter into the mixture until it's emulsified.
• Pour the hollandaise sauce into a small bowl and serve while warm.

HOLLANDAISE SAUCE

Steps:

• Melt the butter in a saucepan and skim any white solids from the surface. Keep the butter warm.
• Put the egg yolks, white wine or tarragon vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins.
• Remove from the heat and slowly whisk in the melted butter bit by bit until it's all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.
• To make eggs benedict, toast the muffin halves, top each half with a slice of warmed ham and a poached egg, and spoon over a generous helping of hollandaise.