Holland sauce is one of the greatest classic sauces in the world, and it is well known that even an experienced chef can hardly make it by hand. This recipe uses a very simple stick blender method that takes just 90 seconds to get the exact same quality! Use it to make eggs Benedict and steamed asparagus. It is also especially suitable for crustaceans such as lobster, crab, shrimp/shrimp and scallops.
Classic sauces are considered one of the most technically challenging sauces in French cuisine. Traditionally, only a blender and bowl are used to make on a double pot, requiring 10-15 minutes of vigorous stirring. If the temperature is too high, you will end up with scrambled eggs. It's too low, so the sauce will never thicken. If the butter is too cold, it will crack. If you don't play hard enough, the sauce will never emulsify. Although I can understand that there is a sense of accomplishment in making hollandaise sauce in the traditional way, technological advancements have allowed us to use faster and simpler techniques to produce results that are exactly the same as the quality of a handshake.
Therefore, although I'm sure that many professional chefs may scorn the idea of using a blender or immersion blender to make hollandaise sauce, just like this recipe, it makes sauces like hollandaise more difficult for ordinary people like me , Very simple and foolproof! Stick immersion blender hollandaise sauce-an easy way to make hollandaise sauce I prefer to use a hand blender instead of a mixing jar, because every drop of precious sauce is easier to scrape off. ! Pour the hollandaise sauce into a bowl. Ingredients for the hollandaise sauce These are the ingredients contained in the hollandaise sauce: egg yolk, butter, salt, lemon juice and a little. The pepper brings a subtle warmth.
The composition of the hollandaise egg yolk: From 3 large eggs (marked with "big" when sold in the grocery store), each egg weighs 55-60 grams/2 ounces. Even the largest eggs can work normally. Smaller eggs may not work because there is not enough yolk to emulsify the amount of butter. You need about 55 grams/1.9 ounces of egg yolk in total; if you don’t have enough, add a little more egg yolk (beat an extra egg yolk to beat and pour in the required amount). The typical composition of an egg is 60% egg white, 30% egg yolk and 10% shell: do the math! Butter or ghee/clarified butter: Butter is the fat used in hollandaise sauce. If you have ghee or clarified butter on hand, you can use a richer butter flavor. But there is no need to get it specifically, you will see in the recipe that I discarded the milk solids in the melted butter.
Ghee is the same as clarified butter. Simply put, it is butter that does not contain milk solids (hence "clarification"). The pure fat left has a richer butter flavor and a higher smoke point than unclarified butter. It can be used in sauces, such as this lemon fish butter dipping sauce, used to make buttered popcorn without getting soggy, and plenty of Indian curries, such as everyone’s favorite butter chicken and Tikka Masala; lemon juice , Splash. Don's. In the classic pure Holland sauce made in high-end restaurants, the taste usually comes from soaking in vinegar overnight, with a subtle flavor, and then turning into icing. Usually this is not necessary for homemade hollandaise sauce-lemon works well! Professional advice: The amount of lemon depends on personal taste, but the use of sauce must be considered when adjusting. For eggs Benedict, the sauce is mixed with many other things to dilute the intensity of the flavor, so make it a bit more spicy than you want. If you pour it on asparagus or other non-porous things, make the sauce as spicy as the end result you want. Salt: Just like lemon juice, adjust the salinity according to your use. The ham, bacon, or smoked salmon used in Eggs Benedict are all salty, so you don’t need to put too much salt in the sauce. On the other hand, if you use it for simple steamed asparagus, you may want to make the sauce more salty. If you use it for fried fish sprinkled with salt, please reduce the saltiness. and so. The written recipe provides two amounts of salt: 1) 1/4 teaspoon of eggs Benedict and other "salty" foods; 2) 3/8 teaspoons for simple steaming without salt; Cayenne Pepper-a little, slightly With a touch of spicy. For example, if you want, you can also use hot sauce. A pinch of Tabasco. If you want to use pepper, choose white pepper instead of black so that the spots are invisible. Otherwise, use finely ground black pepper. Pro tip: Remove cold eggs from the refrigerator, but use them at room temperature.
When the egg is cooled in the refrigerator, it is easier to separate the yolk from the egg white because the egg white is more compact. But it is best to use egg yolks at room temperature because they are closer to hot butter, therefore: The risk of solidification when the butter touches the frozen egg yolk is less; this can cause lumps or cause the sauce to crack; the closer the temperature of the ingredients is when mixing , The better they mix, the easier it is (or emulsify, in this case). Therefore, why cake recipes require the ingredients to be at room temperature; hollandaise sauce is best eaten hot or at room temperature, and it is difficult to reheat (because you have to be very careful not to boil eggs). Warm egg yolk = warm sauce. How to make hollandaise sauce Here we show you how to make hollandaise sauce, the easy way! I prefer to use a hand blender because it is annoying to remove the sauce from the blender, and I always feel that you have lost too much. This is very valuable! 😂How to make hollandaise sauce Find a tall, flat-bottomed container, such as a sauce jar; here, it is important to have the correct shape of the container.
Height: It should be short enough so that the end of the mixer can easily reach the bottom, and there is enough space for the sauce to splash into it when mixing; flat bottom-it must be a flat bottom so that the blade can effectively suck and mix from the bottom to the top. I used a 500ml glass jar. Separate the egg yolks and let them cool; do this first when the eggs are cooling in the refrigerator because they are easier to separate. Warm egg whites are softer and egg yolks are softer, so it is difficult to separate them neatly. It is okay to add some egg whites to the egg yolks, but when you make something like Pavlova, you should not add egg yolks to the egg whites, otherwise you will not be able to stir them into a firm foam! After putting the egg yolks in the bowl, let them cool for about 15 minutes or 30 minutes (if it is a cold winter day in an unheated kitchen). Read the "professional advice" section above to understand why we did this; melt the butter and let them separate-melt the butter until it gets hot, if you use the microwave to heat it, be careful not to let the butter explode (hint: cover with paper towels or paper towels) Heat and make the melting more uniform). If using a stove, pour the butter into the jar immediately. Important note: The butter must be hot. If it is only warm, the sauce will not thicken when the butter is poured into the egg yolk. So be sure to melt the butter before cooking; beat the egg yolks with salt, chili powder, lemon and water, stir with a hand blender for about 10 seconds; while stirring (high speed), slowly pour the butter for 45 seconds-slowly while mixing Infusion is the key to ensuring that the mixture does not solidify and emulsify (ie egg yolk and butter mix together to form a creamy thick sauce, rather than keeping it flowing) that hot butter will not boil the egg yolk!
The sauce will thicken quickly and look like mayonnaise. In about 5 seconds, you will know that your sauce is working. Alternative: If you cannot handle bombardment and dumping at the same time, please use a teaspoon instead, but be sure to bombardment according to the settings. Use a teaspoon for the first 10 tablespoons, then you can use the tablespoon to speed up. Or, use a blender to pour the butter while stirring; add lemon and chili; once all the butter is mixed together, the hollandaise will have a thick mayonnaise consistency, which means it can be spread instead of being poured out, and Very yellow. At this stage, if using, add lemon and chili and stir for 5 seconds or until completely combined. This will make the sauce yellowish and thin; adjust the thickness-if your sauce is still too thick, add 1 teaspoon of hot tap water at a time until it is thin enough to drizzle. Be careful not to be too thin: the hollandaise sauce should completely cover the eggs in the benedict, not too thin to become transparent; use it immediately or keep it warm; if it is ready and ready to use, use it immediately. The hollandaise sauce should be eaten hot (it will become warm after it is made) or refrigerated at room temperature. Please note that it will thicken as it cools. For information on how to reheat the hollandaise sauce, see the following section. Pour the hollandaise sauce into a bowl. How to reheat the hollandaise sauce. Once the sauce touches the hot poached egg, for example, it becomes hot. The refrigerator cold hollandaise is very thick and has the consistency of peanut butter. You need to be very careful when reheating to make sure you don't boil the eggs; even putting the bowl on another pot boiled in boiling water is unreliable, and as I discovered firsthand it will scramble the eggs! Gently reheat the hollandaise sauce by immersing the sealed container in a container of warm water not exceeding 50°C/122°F (only very warm tap water). Set aside for about 20 minutes, stir the sauce, change the water and repeat until it is slightly warmer than room temperature, then you can pour it. It is freshly made perfect!