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 had been looking on the web yesterday. In need of fresh, interesting thoughts, inspirational meals that I have never tried before, to amaze my loved ones with. Looking for a long time unfortunately couldn’t come across too many interesting stuff. Right before I wanted to give up on it, I came across this scrumptious and easy treat simply by chance. It looked so delightful on its snapshot, that required quick actions.
It was simple enough to imagine the way it’s made, how it tastes and just how much boyfriend will probably want it. Actually, it is quite simple to impress the man in terms of desserts. Anyways, I got into the page: Suncakemom and followed the precise instuctions that have been coupled with great pictures of the method. It just makes life much easier. I can suppose it is a bit of a effort to shoot photographs in the midst of cooking in the kitchen as you may usually have sticky hands and so i seriously appreciate the hard work she put in for making this blogpost .
That being said I am inspired to present my personal recipe in a similar fashion. Many thanks the concept.
I had been tweaking the main recipe create it for the taste of my loved ones. I must tell you that it was an incredible outcome. They enjoyed the flavor, the overall look and loved having a sweet like this in the middle of a hectic week. They ultimately wanted lots more, many more. Thus next time I am not going to make the same miscalculation. I am likely to double the volume .
Thanks for SunCakeMom who made the Hollandaise sauce a reaility
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.