How to Make Hollandaise Sauce
April 27th, 2009; By Chef Jeff
When most folks think about having Hollandaise sauce at home for a meal, they usually consider purchasing a powdered mix or a jar of the pre-packaged variety, but few would consider making it themselves. It does take some patience, materials and attentiveness, but otherwise, it is not a difficult sauce to master. This article will show you how to make it yourself at home if you’d like to give it a try. Here’s what you need to get started:
For the double boiler, I recommend buying an actual double-boiler set so that you do not get burnt by the steam, although 2 similar sized saucepans can be used in place of it.
This next part is tricky and can easily "break" your hollandaise sauce so take care to read the instructions carefully!
And that’s how Hollandaise sauce is made. There are a few ingredients you can substitute if some materials are not on hand:
Hollandaise sauce is used to make Béarnaise sauce. Béarnaise sauce includes a reduction of fresh tarragon, red wine vinegar and shallots added to the Hollandaise sauce. Different variations exist and in traditional French cooking, red wine vinegar is not used, but that is how I was taught to make it and is probably a variation of American style cooking.
While working in professional kitchens, some chefs like myself, have used another method for warming the egg yolks. You can warm the egg yolks over a very low flame from a gas burner, but you must take care to tilt the bowl and whisk on the side of the bowl as the metal will get hot quickly and can easily start to cook the egg yolks. It can also burn your hands if you’re not using a towel or oven mitt. If the bowl begins to get too hot (the egg yolk starts to stick to the bowl like scrambled eggs), remove it from the heat and whisk away from the flame, returning it only if the sauce is not thickening.
And there you have it. Enjoy and if you like this article, leave a comment here: Making Hollandaise Sauce at Home
If you think you've got the hang of it and would like to print the recipe, click here!
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