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 recently have a little time, I had been searching on the web last week. Looking to find new, fascinating tips, inspirational meals that We have never used before, to delight my family with. Hunting for quite some time but couldn’t find lots of interesting stuff. Just before I wanted to give up on it, I ran across this yummy and easy dessert by luck at Suncakemom. It seemed so fabulous on its photos, it called for immediate actions.
It was simple enough to imagine how it’s created, how it tastes and how much my husband will love it. Mind you, it is rather simple to please the man in terms of cakes. Anyways, I got into the webpage and simply followed the comprehensive instuctions that have been coupled with wonderful photographs of the method. It just makes life faster and easier. I could suppose it’s a bit of a hassle to shoot snap shots down the middle of baking in the kitchen because you will often have gross hands and so i sincerely appreciate the effort and time she put in to make this blogpost and recipe easily followed.
That being said I’m encouraged to present my very own dishes in a similar way. Thanks for the thought.
I was tweaking the initial mixture to make it for the taste of my loved ones. I’ve got to say it had been an incredible outcome. They prized the taste, the structure and enjoyed having a treat like this during a stressful week. They basically demanded lots more, many more. So next time I am not going to commit the same mistake. I am going to multiply the volume to get them happy.
This How to make hollandaise sauce is 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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