Facebook0Pin0Reddit0Email0Print0 Learn how to make Hollandaise Sauce the traditional way, with a whisk! With a little patience, anyone can do it, and you’ll be so happy you did.I know people love to make Hollandaise in a blender or even in the microwave.But not everything needs a short cut, and sometimes you’ll find satisfaction in the process.

Is Hollandaise temperamental? Yes, it is.Is it easy to mess up? Yes, that’s true too.But with a little practice, you can figure out not only how to make it, but how to bring it back from certain death.

Table of ContentsIngredient notesStep-by-step instructionsRecipe tips and variationsHow to Make Hollandaise Sauce RecipeIngredient notes Clarified butter: To clarify butter, melt the butter over low heat (do not boil).Skim off the foamy milk solids that rise to the top.Ladle the remaining butterfat from the saucepan in to a second (clean) saucepan or another vessel for holding.

Be sure to leave the water in the bottom of the original saucepan (it will look like a white, milky substance).Step-by-step instructions Set a glass or metal bowl over a pot of gently simmering water (about 180 degrees; do not let the water touch the bowl).Add the egg yolks to the bowl.Using a metal whisk or wire whip, whisk the yolks constantly without overcooking the yolks.

You’ll know the yolks have thickened enough when you can draw a line through the yolks and yolks stay put.The line does not fill in.Remove from heat and im

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