Last week I held a "by request" cooking class in my kitchen. The focus was sauces. I’m definitely not an expert in French technique when it comes to sauces. But, I do make a pretty mean Hollandaise and a velvety Bernaise. I make the Hollandaise on a regular basis and when I use it in my classes, I call it "no fail." No more.
At Wednesday’s class, it failed not once, but twice. I started thinking it might be time to find a new recipe for Hollandaise. And there it was the very next day, posted on one of my new favorite blogs, Laura’s Best Recipes. It looks wonderful in Laura’s photo, spooned over salmon. In class we had planned to ladle it over poached eggs and steamed asparagus spears atop bacon-flecked waffles. We wound up using our perfect Bernaise sauce, creating a delicious alternative.
With Laura’s permission, I am posting her recipe for Hollandaise Sauce. When I contacted Laura, she said, "Good luck with the hollandaise… it can be tricky if you get the water too hot… just keep whisking and you can add cold water or ice cubes in small amounts if it breaks… I almost didn’t post it because it just takes practice and is sometimes hard to describe technique in a written recipe." When you go to the Hollandiase post on her blog, she includes a video that does show the technique for making the sauce.
Visit Laura’s Best Recipes to enjoy her personal stories and her best recipes, of course. Thanks for the Hollandiase recipe, Laura.
Hmmm, with mangoes on my mind, I wonder how Laura’s sauce would be with a swirl of finely chopped mangoes spooned over the walleye in the freezer that my husband is planning to prepare? I think we’ll try it. Check out the Mango and Shrimp Quesadillas in my column this week.
by ldlevy, Laura’s Best Recipes
- 3 egg yolks (organic, natural raised)
- 5-6 Tablespoons butter (3/4 stick) per egg yolk
- juice of about 2 big fresh lemons, plus add some zest, pinch sugar (dont ask why, it just tastes better)
- salt to taste
- Few drops of Tabasco
- Few drops of Worcester Sauce
In a bowl or top of a double broiler over simmering water (do not allow it to boil just hot and simmering), whisk all until very light and frothy, then start whisking in melted butter until it comes up very thick and creamy, add a small splash of cold water and keep whisking, adjust seasonings, add some fresh cracked pepper and keep warm in bain marie. It is best to serve it immediately upon making the sauce. The following video is helpful to see the technique. Also you can see how you can use a bowl and pan to create a make-shift double broiler.
If the sauce “breaks” then just lightly blend with a hand held mixer. Clarified butter isn’t necessary unless you are making large quantities of the sauce.
You may add fresh chopped parsley or tarragon to season.
P.S. from Sue: Be sure to note that the amount of butter called for in the recipe, 5 to 6 tablespoons, is per egg yolk. Plan to use 5 to 6 tablespoons butter for each of the 3 egg yolks, meaning 15 to 18 tablespoons of butter.