![]() Serve immediately over boiled or steamed vegetables or fish.īearnaise Sauce: In a small saucepan, combine 1 Tbsp minced shallot or onion, 1 tsp dry tarragon, and 3 Tbsp white wine vinegar. Whip 1/2 cup whipping cream until stiff peaks form fold into hollandaise sauce (hot or at room temperature). Mousseline Sauce: Prepare basic hollandaise sauce. Now for the 3 tricks that will add a crown of glory to your steamed vegetables or fish: Or, see instructions above for reheating. A cooked whole-egg sauce should look like cream that is just beginning to thicken when whipped an all-yolk sauce should be thick enough to hold its shape briefly when dropped from a beater.Īs soon as sauce has thickened, remove from heat and serve immediately. After all butter is added, continue to cook, beating, until sauce thickens. Beating constantly, add butter, a few drops at a time in the beginning, but increasing to a slow, steady stream as mixture begins to thicken. Place pan over gently simmering water (water should not boil or touch bottom of pan). If made further ahead, cover and refrigerate for up to a week bring to room temperature before warming.Ĭooked hollandaise: Using a wire whisk or portable electric mixer, combine, egg, mustard, and lemon juice in the top of a double boiler. Place jar in water that's hot to touch stir until sauce is warm but not hot. Or, if sauce is to be used within several hours, pour into a jar, cover, and let stand then warm the sauce by bringing it to room temperature and stirring to soften. With motor on high, add butter, a few drops at a time in the beginning, but increasing to a slow, steady stream as mixture begins to thicken. And once you've mastered the simple art of making hollandaise sauce, there are 3 delicious tricks you'll have up your sleeve that will take your cooking to a whole new level.īasic Hollandaise Sauce Yield: 1 to 1 1/2 cupsīlender or food processor: Whirl egg, mustard, and lemon juice until well blended. Rich and elegant, this sauce makes the most of freshly cooked artichokes or asparagus it's also a wonderful choice to crown poached fish or Eggs Benedict. The all-yolk sauce simply has a more golden color and tends to be thicker. With either method, one whole egg or three egg yolks can be used interchangeably. ![]() Cooked hollandaise, on the other hand, is a fluffier, more delicate sauce. And if you make hollandaise in a blender of food processor, it's practically foolproof.īlender or processor hollandaise is a very thick, smooth sauce. But like mayonnaise, it's not as temperamental as you might think. This classic French emulsion sauce has a bad reputation: it's supposed to be tricky to make and easy to ruin. ![]()
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