You can use also hot sauces if you want – eg. Recipe as written provides two salt quantities: 1) 1/4 tsp for Eggs Benedict and other “salted” foods and 2) 3/8 tsp for plain unsalted steamed foods Ĭayenne pepper – just a pinch, for a subtle touch of heat. If you’re using it for pan fried fish that’s been sprinkled with salt, then make it less salty. If you’re using it for plain steamed asparagus on the other hand, you may like to make the sauce saltier.
The ham, bacon or smoked salmon used for Eggs Benedict is salty, so the sauce doesn’t need to have too much salt in it. Salt – as with the tip for lemon juice, adjust the saltiness based on what you’re using it for. If poured over asparagus or other non-porous things, then make the sauce exactly as tangy as you want the end result to be. For Eggs Benedict, the sauce is mixed up with lots of other stuff so the intensity of tang is diluted, so make it a bit tangier than you want.
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That’s typically not required for homemade Hollandaise Sauce – lemon does just nicely! PRO TIP: the amount of lemon used comes down to personal taste, but when adjusting, bear in mind the use of the sauce. In pure, classical Hollandaise Sauce made at fine dining restaurants, the tang typically comes from vinegar infused overnight with a subtle flavouring which is then reduced down to a glaze. It can be used in things like sauces, such as this Lemon Butter Sauce for Fish, to make Butter Popcorn without it going soggy, and by the bucketload in Indian curries such as everybody’s favourite Butter Chicken and Tikka Masala Ghee and clarified butter are the same thing, and in a nutshell it’s butter with the milk solids removed (hence “clarified”) to leave behind pure fat with a more intense buttery flavour that also has a higher smoke point than un-clarified butter. But there’s no need to get it specifically – you’ll see in the recipe that I discard the milk solids in the melted butter. For a more concentrated buttery flavour, you can use ghee or clarified butter, if you happen to have either on hand. Leftover egg whites – Here’s my list of what I do with them and all my egg white recipes can be found in this recipe collection.īutter OR Ghee / clarified butter – butter is the fat used in Hollandaise Sauce. The typical composition of an egg is 60% whites, 30% yolk and 10% shell – do the maths! You need around 55g/1.9 oz yolks total – if you’re quite short of this, then add more egg yolk (whisk an extra yolk to break it up and pour in amount required). Smaller eggs may NOT work because there’s not enough yolks to emulsify the butter quantity. Even larger eggs will also work just fine. Here’s what goes in Hollandaise Sauce: egg yolks, butter, salt, lemon juice and a pinch of cayenne pepper, if you want a touch of subtle warmth.Įgg yolks – from 3 large eggs (and sold labelled as “large” at grocery stores), each egg weighing 55 – 60g / 2 oz. I prefer using a handheld blender rather than blender jug because it’s easier to scrape out every drop of the precious sauce! Hollandaise Sauce ingredients
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So while I am sure that many professional chefs probably scoff at the thought of making Hollandaise Sauce using a blender – or immersion blender, as is the case with this recipe – it makes difficult sauces like Hollandaise Sauce not just accessible to ordinary folk like myself, but dead easy and foolproof! Though I can understand that there is a sense of accomplishment making Hollandaise Sauce the traditional way, advances in technology have given us the ability to use faster, easier techniques that produces results with exactly the same quality as hand-whisked. And if you don’t whisk vigorously enough, then the sauce never emulsifies. If the butter cools too much, it will split. If the heat is too high you end up with scrambled eggs. Traditionally made with just a whisk and bowl set over a double boiler, it takes a good 10 to 15 minutes of vigorous whisking. This classic sauce is regarded as one of the most technically challenging in the French cooking repertoire. Use for Eggs Benedict and steamed asparagus, and it’s also particularly spectacular with crustaceans such as lobster, crab, prawns/shrimp and scallops. This recipe uses a really easy blender stick method that takes 90 seconds flat with exactly the same quality! Hollandaise Sauce is one of the great classic sauces of the world that’s notoriously hard to make by hand, even for seasoned chefs.
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