Hollandaise – Two Ways
Very French, Hollandaise is one of the 5 Mother Sauces of French cuisine, whisked to perfection over low heat. It is creamy and silky; most often found with Eggs Benedict or drizzled over vegetables.
Hollandaise – Two Ways
No matter how you make Hollandaise, make it slowly! When made from scratch and made perfectly it is a work of art drizzled over Eggs Benny or over vegetables. If you are worried about the egg yolks and small children, we make McCormick International Gluten Free Packaged Hollandaise. The difference between them is simply mastering the art!
Ingredients
Hollandaise from Scratch
- ½ cup butter
- 4 cold egg yolks
- ½ TBSP fresh lemon juice
Instructions
- Heat water to just simmering in a double boiler or saucepan large enough to set a metal dish inside without touching the water.
- Heat butter in a small saucepan.
- Separate eggs and place egg yolks and lemon juice in top of the double boiler or metal dish. Whisk egg yolks and lemon until about double in size.
- Next place egg yolk dish over the simmering water and very slowly pour in butter whisking the entire time.
- *If your Hollandaise separates, the eggs were too hot.
- Serve immediately.
Notes
McCormick International Gluten Free Hollandaise
1 – 56 gr package Hollandaise Sauce Mix
½ cup (114 gr) butter
1 cup water
In a small saucepan slowly bring butter to a bare minimum boil. Remove from heat.
Add package mix, water and whisk.
Return to heat and on medium heat and slowly bring to a boil, while gently whisking.
Reduce heat and simmer for 3 minutes, stirring constantly.
*If this Hollandaise Sauce separates, you’ve cooked it on too high of heat.
We’ve had great results warming leftovers up gently the next day. Add a bit of water to thin it out if desired.
Hollandaise is creamy and delicious. The wine you choose will depend if it’s on an Eggs Benny, vegetables, and the time of day the meal is served.
A dry Sparkling will always work for brunch.
If serving Eggs Benny for lunch and you prefer a flat, Chardonnay is the best choice as far as we are concerned. The buttery Hollandaise with a touch of lemon compliments a nice oaked Chardonnay.
Dinner fare will dictate the wine choice given the mains. A bolder red wine will pair beautifully with beef and side of Hollandaise and vegetables, but a poultry dish might have you bringing out the lunch Chardonnay.
We’ve paired:
- Nino Franco Rustico Valdobbiadene Prosecco ($30.00)
- Summerhill Pyramid Winery Cipes Brut ($30.00)
- Louis Jadot Bourgogne Chardonnay ($31.00)
- Mission Hill Reserve Chardonnay ($26.00)
- Antano Rioja Crianza 2017 Tempranillo ($20.00)