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 surfing on the internet the other day. Trying to find new, intriguing thoughts, inspiring dishes that We have never tested before, to impress my loved ones with. Searching for a long time but couldn’t find lots of interesting stuff. Right before I wanted to give up on it, I ran across this delightful and easy treat by chance. It looked so delightful on its photos, that required immediate action.
It was easy to imagine how it is made, its taste and how much my hubby is going to like it. Mind you, it is rather simple to delight the man when it comes to puddings. Yes, I’m a blessed one. Or perhaps he is.Anyways, I went to the blog: Suncakemom and used the detailed instuctions that have been accompanied by nice snap shots of the method. It just makes life much easier. I could imagine that it is a slight inconvenience to take snap shots in the midst of cooking in the kitchen as you typically have sticky hands therefore i really appreciate the hard work she devote to make this blogpost and recipe easily followed.
With that said I’m empowered to present my own formulas in a similar fashion. Appreciate your the idea.
I was tweaking the original recipe to make it for the taste of my family. I can tell you it turned out an incredible success. They prized the taste, the structure and loved getting a treat such as this during a hectic week. They ultimately wanted lots more, many more. Hence the next time I’m not going to commit the same miscalculation. I am gonna twin the volume to keep them pleased.
This 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.