Classic Hollandaise Sauce Recipe (with Video)
Hollandaise Sauce Recipe – a French Mother Sauce
Are you a fan of rich and creamy sauces? Look no further than the classic Hollandaise sauce recipe! Coined as one of the five french mother sauces by Chef Escoffier and his apprentice this velvety sauce is a staple in many traditional dishes, most notably eggs Benedict – and is also known as Eggs Benedict Sauce. Making your own Hollandaise sauce recipe at home may seem intimidating, since this is the most challenging of the five mother sauces! In this step-by-step hollandaise sauce recipe guide, Chef Dan Catanio from Meal Pro Cooking Channel will walk you through the process of creating a delicious Hollandaise sauce recipe using traditional ingredients – and some industry tricks. Get ready to elevate your culinary skills and impress your family and friends with this mouthwatering eggs benedict sauce recipe!
Hollandaise Sauce Recipe Ingredients:
4 farm-fresh eggs
Fresh lemon juice (half of a lemon)
2 teaspoons of water
White wine (optional)
1/2 pound of melted butter
Pinch of cayenne pepper (optional)
Seasoning salt mix (to taste)
Hollandaise Sauce Recipe Video
Hollandaise Sauce Recipe Step-by-Step Instructions
Separating the Egg Yolks
To begin, crack open the farm-fresh eggs over a bowl. Carefully separate the yolks from the egg whites, ensuring that only the yolks are collected in a separate bowl. You can reserve the egg whites for other recipes like meringue pies or Swiss meringues.
Preparing the Double Boiler
Prepare a double boiler by simmering water in the bottom pot. Adjust the heat to ensure that the water doesn’t boil too vigorously. This gentle heat will prevent the eggs from scrambling.
Creating the Zabaglione
Add the egg yolks to a stainless steel bowl and place it over the simmering water in the double boiler. Immediately start whisking the yolks. Chef Dan refers to this stage as the zabaglione, where the yolks are cooked like a custard. Keep whisking to ensure even heat distribution and prevent the sauce from curdling.
Adding Lemon Juice and Water
While whisking, squeeze the juice of half a lemon into the egg yolks. If you prefer, you can use fresh lemons instead of pre-packaged juice. Additionally, you can add a few teaspoons of water to the mix. This step helps maintain the right consistency and prevents overheating.
Emulsifying the Butter
Ensure the melted butter is at room temperature. Slowly drizzle the butter into the whisked egg yolks while continuing to whisk vigorously. The key is to add the butter slowly, allowing it to emulsify and create a smooth texture. The sauce will double in volume as you incorporate the butter.
Seasoning the Hollandaise Sauce
For an extra kick, add a pinch of cayenne pepper to the sauce. You can also enhance the flavor by incorporating a seasoning salt mix. Remember to taste the sauce and adjust the seasonings according to your preference. If desired, you can add more lemon juice to achieve a tangier flavor.
Perfecting the Consistency
To ensure the sauce has reached the desired consistency, take a regular teaspoon and dip it into the sauce. If the sauce coats the spoon and doesn’t run off easily, it’s an indication that your Hollandaise sauce recipe is done.
Plating and Enjoying
Once your Hollandaise sauce is ready, it’s time to plate your dish. Chef Dan suggests swirling the smooth sauce on a plate to showcase its velvety texture. This sauce pairs wonderfully with traditional eggs Benedict, over pan seared salmon with thyme but it can also elevate a variety of other dishes.
Conclusion about this Hollandaise sauce recipe
Congratulations on making this Eggs Benedict sauce! You’ve successfully created a homemade Hollandaise sauce recipe that’s sure to impress. With Chef Dan Catanio’s expert guidance, you can confidently make this French mother sauce in the comfort of your own kitchen. Whether you’re hosting a brunch or preparing a special dinner, your culinary skills will shine through. Enjoy the rich and creamy goodness of Hollandaise sauce recipe and elevate your meals to a whole new level. Bon appétit!