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 lately have some time, I was surfing on the web yesterday. Attempting to find fresh, fascinating tips, inspirational dishes that I have never tested before, to impress my loved ones with. Searching for a while unfortunately couldn’t discover lots of interesting things. Right before I wanted to give up on it, I stumbled on this delightful and easy dessert simply by chance. It looked so delicious on its photos, it required fast actions.
It absolutely was not so difficult to imagine how it’s made, its taste and how much my hubby will probably like it. Actually, it is extremely easy to please the man when it comes to cakes. Yes, I’m a lucky one. Or possibly he is.Anyways, I got into the webpage: Suncakemom and then followed the detailed instuctions that have been coupled with great images of the operation. It just makes life much easier. I can imagine that it’s a slight inconvenience to shoot photographs in the middle of baking in the kitchen because you ordinarily have gross hands so I really appreciate the commitment she put in to build this post .
With that said I am encouraged presenting my personal dishes similarly. Appreciate your the idea.
I was tweaking the initial recipe to make it for the taste of my loved ones. Need to say it had been a terrific outcome. They prized the flavour, the structure and loved having a delicacy such as this in the middle of a lively workweek. They quite simply requested even more, more and more. Hence the next time I’m not going to make the same mistake. I am gonna multiply the quantity to make them delighted.
Original Hollandaise sauce recipe 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.