Home
Recipe Blog
Breakfast Recipes
Bread & Muffins
Soup/Chili/Chowder
Salads & Dressings
Sandwich Recipes
Casserole Recipes
Appetizers & Dips
Beef Recipes
Pork Recipes
Chicken Recipes
Seafood Recipes
Pasta Recipes
Vegetables/Starches
Sauce & Gravies
Salsa Recipes
Butters & More
Dessert Recipes
Beverage Recipes
Special Day Menus
Comfort Food
Low Carb Recipes
Cooks Resources
Articles
Free Newsletter
Share The Recipes
Your Own Website ?

Subscribe To
"What's Cookin'?"
My Free
E-Newsletter

Enter Your
E-mail Address

Enter your
First Name (optional)

Then

Don't worry -- your e-mail address is totally secure.
I promise to use it only to send you What's Cookin'?.


XML RSS
What is this?
Add to My Yahoo!
Add to My MSN
Add to Google

Hollandaise Sauce

Delicious Sauce - So Many Uses!
A Best Restaurant Sauce Recipe




smoked salmon hollandaise sauce - salmon benedict

This restaurant recipe for Hollandaise Sauce can make a fabulous eating experience out of the simplest cooked eggs, vegetables, seafood or meats.

The picture is as good as a 1000 words! The Hollandaise is perfect with the smoked salmon and egg breakfast. It is called a smoked salmon Benedict and it is absolutely wonderful.

And if you are a carb - counter, this sauce recipe will work into your diet just fine.

To have this sauce recipe turn out properly you need to follow the instructions carefully, have a really good wire whip and reasonably strong wrists. :-)

Note: There is another recipe for this sauce on the website that allows you to use a blender if you have one. Just click here if you'd rather try that method.




Hollandaise Sauce
A Best Restaurant Sauce Recipe
Preparation time: 12-15 minutes. Servings: 12-15.

Cooking Conversion Table

Ingredients:

  • 12 egg yolks
  • 1 cup boiling water
  • 1/4 cup lemon juice
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon garlic powder, optional
  • 24 ounces clarified butter (start with two pounds of butter)

    To clarify butter:

  • Melt butter over very low heat
  • Skim off what comes to the surface
  • Slowly pour off the oil part into another container
  • Discard the solids

    Instructions:

  • In a sauce pan combine lemon juice, salt and cayenne and warm this mixture slightly
  • In a separate pan, warm the clarified butter
  • Using a round bottom stainless steel bowl over a pan of simmering water, beat egg yolks with wire whip and add the boiling water very slowly while continuing to whip
  • Add the lemon juice, salt and cayenne mixture and whip over the boiling water until eggs are cooked and mixture is semi-thick
  • Using a ladle slowly and gradually add a few drops of hot clarified butter at a time to the egg mixture while whipping with the wire whip. Scrape the mixture away from the sides and bottom of your stainless steel bowl as you stir to keep the sauce smooth


    That's all there is to it but you'll be pleased with the taste of the restaurant recipe for Hollandaise Sauce and its many uses.

    Donna
    Bookmark Real Restaurant Recipes




     






    footer for hollandaise sauce page

    		•