Does anyone have a foolproof and very quick hollandaise sauce recipe (not from a packet)?

classic hollandaise sauce





I N G R E D I E N T S


2 tablespoons white-wine or tarragon vinegar or fresh lemon juice


4 tablespoons boiling water


3 large egg yolks


1/2 cup unsalted butter


1/4 teaspoon cayenne


1/2 teaspoon salt








I N S T R U C T I O N S





Melt the butter and keep it warm.





Heat the vinegar or lemon juice until just warmed. Have small saucepan with boiling water and a measuring tablespoon ready.





Place the top of a double boiler over (not in) hot water. (This means the bottom of the top of the double boiler sound not make contact with the water heating in the bottom half of the double boiler.)





Place the egg yolks in the top of a double boiler and whisk until they begin to thicken. Now add 1 tablespoon of the boiling water. Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, one tablespoon at a time, beating the mixture after each addition.





Now add the warmed vinegar or lemon juice. Remove the double boiler from the heat. Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter. Add the salt and cayenne and beat the sauce until it is thick. Serve immediately.Does anyone have a foolproof and very quick hollandaise sauce recipe (not from a packet)?
Melt the butter in a small saucepan or the microwave, you need it to get to boiling point. Whizz the egg yolks and lemon juice in a blender. When the butter reaches the boil, slowly pour it in with motor running until the sauce thickens. Season.Does anyone have a foolproof and very quick hollandaise sauce recipe (not from a packet)?
1/2 cup butter


2 egg yolks


1/4 teaspoon salt


2 tablespoons lemon juice


few grains cayenne pepper





Melt butter in a double boiler over simmering water (low heat). Beat egg yolks well and add to butter, stirring constantly with a wire whisk or wooden spoon. Gradually add lemon juice. Cook, stirring, until thickened and hot.


Add salt and cayenne pepper before serving. If sauce is too thick, add a teaspoon or two of hot water.
Hollandaise Sauce Copyright 2000 Television Food Network, G.P. All rights reserved


Show: Food 911


Episode: Botched Breakfast in Roselle Illinois

















4 egg yolks


1 tablespoon freshly squeezed lemon juice


1/2 cup unsalted butter, melted (1 stick)


Pinch cayenne


Pinch salt





Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Easy and GOOD!





Blender Hollandaise Sauce


INGREDIENTS


3 egg yolks


1/4 teaspoon Dijon mustard


1 tablespoon lemon juice


1 dash hot pepper sauce (e.g. Tabasco鈩?


1/2 cup butter





DIRECTIONS


In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.


Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
Here you go!!! http://southernfood.about.com/od/saucere鈥?/a>
Whisk 2-3 egg yolks, No whites, Above a boiling pan of water, not in the pan just so the steam is touching the bowl, Whisk them until they turn a white-ish colour and have tripled in volume, and some reduced white wine to the eggs, Very slowly pour clarified butter into the eggs, While whisking continously, Pour the butter to fast and it will split, Keep adding butter until you have the desired consistency, Usually ribbon stage.





Do NOT boil the sauce or it will split, It should be at blood temperature (37 degrees), If its splits because its to hot add a bit of cold water, If it splits because its to cold, add some hot water.





You need to use a whisk to airate the eggs, A wooden spoon will not work.
This is very easy: so I hope I don't over explain it.





2 eggs


squeeze of fresh lemon juice


aprox 1-2 sticks Un-salted butter depending on how you like your sauce - melted


pinch of salt


3-4 drops hot sauce





Crack the eggs in a shallow metal bowl. Add the squeeze of lemon stir with a whisk until they get nice and frothy and a little thick.


Place directly on a low to medium heat and whisk until the eggs get even thicker, be careful NOt to let them scramble.


Slowly pour in butter stiring constantly, this will thicken your sauce even more, add the butter until you get the desired consistency. Add the salt and hot sauce to taste.