Hollandaise sauce recipe

What does it mean to be the mother of sauces? Being just, yet loving can be difficult, let’s see how Hollandaise sauce lives up to the role!

As I currently have some time, I was surfing on the web yesterday. On the lookout for fresh, intriguing tips, inspiring meals that We have never tried before, to treat my loved ones with. Looking for a while unfortunately couldn’t find too many interesting stuff. Just before I thought to give up on it, I discovered this yummy and easy treat simply by chance on Suncakemom. It seemed so tempting

on its photos, that required immediate actions.

It was not difficult to imagine just how it is made, how it tastes and how much boyfriend is going to like it. Actually, it is extremely easy to delight him when it comes to cakes. Yes, I am a blessed one. Or maybe he is.Anyhow, I visited the blog and followed the step-by-step instuctions that have been accompanied by nice pics of the task. It just makes life less difficult. I could suppose it is a slight inconvenience to shoot snap shots in the middle of cooking in the kitchen as you normally have sticky hands so I genuinely appreciate the time and energy she placed in to make this post .

With that said I am inspired to present my own recipe in a similar fashion. Appreciate your the concept.

I was tweaking the original formula to make it for the taste of my family. I have to say it turned out an awesome success. They enjoyed the taste, the consistency and enjoyed getting a delicacy such as this in the midst of a hectic week. They quite simply asked for lots more, many more. Hence the next occasion I’m not going to make the same miscalculation. I’m going to double the amount .

This post is based on hollandaise sauce recipe from SunCakeMom

Melt butter. Try not to make it hot, just melt it.

Add lemon juice to the egg yolks.

Pour water into a saucepan or double boiler and heat it up. Mind to add only as much water as it won’t reach the bottom of the bowl that holds the eggs otherwise the eggs will be cooked.

Maintain very low heat and place the bowl with the eggs onto the saucepan with the simmering water then start to whisk.

When the yolks become pale yellow and grow in size slowly start adding the melted butter. At this stage we may remove the saucepan from the cooktop to avoid overcooking the yolks but keep the yolks over the steaming water as the sauce can thicken up like a mayonnaise if it gets cold.

Don’t forget to add salt and pepper to taste. We can also add a bit of water to the sauce if it turned out to be too thick.

Whisk it a bit more and serve. Hollandaise sauce is only good when it’s warm so serve it immediately or keep it in a double layer thermostat until served.

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