Hollandaise Sauce

laoisforliam

My Favourite Breakfast,
Toasted muffin
Grilled Bacon
Roasted Asparagus
Hollandaise Sauce

I have tried to make the Hollandaise twice now but each time it has turned out horrible tasting...

First Attempt

3 egg yolks
2 tbspn lemon
pinch ofpepper
Beat together

I then added melted butter poured vrey slowly into the egg mixture, kept the mixture in a glass bowl over simmering water.

The sauce thickened to a lovely consistancy looked perfect but tasted horrible

Second attempt

2 egg yolks
Lemon
salt pepper
beaten together

Made a roux with butter and flour
Added just less than a cup of cream
Brought to the boil
Poured slowly into egg mixture followed same proceedure as first time
added some chopped parsley

same result sauce thickened to a lovely consistancy looked perfect but tasted horrible :mad:

I think it may be the lemon but i have only used the amount specified in the recipe 2 tbspns

Any ideas where i'm going wrong or any info on how you make your perfect hollandaise sause??

Thanks

olaola

Flour/cream in Hollandaise?


(for two) I put an egg yolk and a splash of water in a pot. Start to stir over a low heat. Add in cubes of butter - one at a time until they melt. Keep adding until all butter is used and then add lemon to taste.
My trick is - never have your pot hotter than you can hold your hand against the side. It's very easy to do over gas - prob not as handy over electric.

stick girl

This sauce, while seeming difficult is really easy to make:
take 2 to 3 egg yolks, (depending on how many you are cooking for) add a small squeeze of lemon and a couple table spoons of white wine. over a double boiler beat eggs until frothy and light. don't let bowl get too hot. remove periodically and let cool for a few seconds. you are done beating when you lift your whisk and the egg mixture thickly falls in ''ribbons''. at this point slowly add your clarified butter. (you have before hand made 400-700 grms of C. butter) eggs can take a lot of butter. just add it slowly until it tastes right. if you add too much and it starts to break, just add a little hot water and it'll come back together. salt and pepper to finish. add a bit of tarragon and you have a bernaise sauce!

hussey

have a look here

https://www.youtube.com/watch?v=idq9DRbMZ7I

and the recipe is here http://www.ciaculinaryintelligence.com/2009/04/eggs-benedict-for-mothers-day-brunch.html

Just make sure your emulsion is okay

curly from cork

I have to say after several attempts which turned out ok but took so long and were too much hassle , I vowed to use packet hollandaise :eek: its perfectly fine.. no one notices