Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to make a distinctive dish, classic hollandaise sauce. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Classic Hollandaise Sauce is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Classic Hollandaise Sauce is something which I have loved my whole life.

The classic Hollandaise Sauce, good for most green veggies, fish, steak, roast beef, Eggs View image. Classic Hollandaise Sauce. this link is to an external site that may or may not meet. Hollandaise sauce is a rich egg yolk and butter sauce seasoned with lemon juice.

To begin with this recipe, we must prepare a few components. You can cook classic hollandaise sauce using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Classic Hollandaise Sauce:

1. Get 1/2 cup unsalted butter ( 1 stick ) ; melted and kept warm
2. Make ready 3 large egg yolks
3. Prepare 3 tbsp fresh lemon juice
4. Prepare 1 tbsp heavy cream
5. Take 1/4 tsp black pepper
6. Prepare 1/4 tsp salt
7. Make ready 1/2 tsp hot sauce, such as Franks brand
8. Prepare 1/2 tsp cajun seasoning. This spice can be changed according to what your serving, such as 1/2 teaspoon chili powder for Mexican dishes or 1/2 teaspoon grill seasoning for grilled foods.

Hollandaise sauce made the traditional way is tricky and it can turn on you in a heartbeat. If you use this fool proof method you can make a classic hollandaise sauce in less than a minute every time. This is the classic recipe for making Hollandaise Sauce. Pronounced [HOL-uhn-dayz] A rich egg based sauce flavored with a bit of lemon or vinegar, butter and a hint of cayenne pepper.

Instructions to make Classic Hollandaise Sauce:

1. It is important to use a double boiler for this sauce. You can make your own double boiler by fitting a heat safe bowl over a saucepan of simmering water. The water should not touch the bottom of the top bowl.
2. In the top part of the double boiler add egg yolks, cream, lemon, salt, pepper, hot sauce and cajun seasoning. Whisk well and let sit at room temperature 15 to 20 minutes. This helps to stabalize the yolks and thicken them some.
3. Place yolk mixture over simmering water, whisking at all times until foamy and starting to thicken, about 3 to 5 minites If at any time mixture seems to be thickening to much remove from heat and add drops of simmerng water from bottom of double boiler and whisk until smooth. Off heat drizzle in warm butter, whisking vigorously until all butter is added and is creamy and thick.
4. This sauce should be served as soon as possible, it can not be reheated or it will seperate. However you can keep it warm for about an hour by placing in a heat proof serving dish, place dish in pan of very hot water. If it becomes to thick whisk in a bit of very hot water.
5. Serve with steamed, blanched, roasted, grilled or sauteed vegetables. Also serve with roasted sauteed or grilled meats.

Classic Hollandaise Sauce - Michael Ruhlman whips up some Hollandaise the old fashioned. Steamed Asparagus with Hollandaise Sauce Eggs Mimosa with Artichoke Tapenade Perfect poured over asparagus, lightly steamed fish or over Eggs Benedict this is a failsafe recipe for Classic Hollandaise Sauce. Hollandaise sauce is a classic creamy sauce that's perfect for breakfast or brunch! This recipe is easy and no-fail. Thickened Hollandaise should hold the imprint when a fork or whip is drawn across the surface.

So that is going to wrap this up for this special food classic hollandaise sauce recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!