Foaming Hollandaise Sauce Recipes

Steps:

• Add the egg yolks, lemon juice, 3/4 teaspoon salt and cayenne pepper to a medium heatproof bowl and whisk to combine.
• Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Slowly drizzle in the melted butter while whisking constantly and rapidly until the mixture is pale and has thickened, scraping down the sides of the bowl occasionally with a rubber spatula if needed. If the bowl feels hot to the touch, remove it from the heat and continue whisking until cooler. If the sauce starts to get lumpy, grainy or begins to separate, remove from the heat and whisk in a few drops of warm water. Return to the heat and continue whisking until all the butter has been added.
• Remove from the heat and adjust the seasoning with lemon juice and salt to taste. Serve immediately or cover and hold in a warm place for up to 2 hours, whisking occasionally. The sauce should not be reheated.

Steps:

• Heat butter in a microwave-safe measuring cup in the microwave until melted, about 30 seconds.
• Whisk egg yolks, lemon juice, milk, salt, and black pepper together in a microwave-safe bowl. Whisk melted butter, a bit at a time, into egg yolk mixture until sauce is smooth.
• Cook sauce in the microwave on medium, whisking at 15-second intervals, until sauce is hot and thick, about 1 minute.

Steps:

• Begin by placing the egg yolks in a small bowl and season them with a pinch of salt and pepper. Then place them in a food processor or blender and blend them thoroughly for about 1 minute. After that, heat the lemon juice and white wine vinegar in a small saucepan until the mixture starts to bubble and simmer. Switch the processor or blender on again and pour the hot liquid on to the egg yolks in a slow, steady stream. After that, switch the processor or blender off. Now, using the same saucepan, melt the butter over a gentle heat, being very careful not to let it brown. When the butter is foaming, switch the processor or blender on once more and pour in the butter in a thin, slow, steady trickle; the slower you add it the better. (If it helps you to use a jug and not pour from the saucepan, warm a jug with boiling water, discard the boiling water and then pour the butter mixture into that first.) When all the butter has been incorporated, wipe around the sides of the processor bowl or blender with a spatula to incorporate all the sauce, then give the sauce one more quick burst and you should end up with a lovely, smooth, thick, buttery sauce. Now whisk the remaining 2 egg whites to soft peaks in a large clean mixing bowl and fold into the sauce immediately.

Steps:

• Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice.
• Add 2 tablespoons cold butter, and place over very low heat. Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes. Remove pan from heat, and beat in 1 tablespoon cold butter. Repeat. Whisk in melted butter a little bit at a time. Season with salt and white pepper to taste.

Steps:

• Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
• Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm until ready to serve.

Steps:

• In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened. Serve immediately.