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 currently have a little time, I was looking on the internet a few days ago. Trying to get fresh, stirring thoughts, inspiring meals that We have never used before, to surprise my family with. Searching for a long time unfortunately couldn’t find too many interesting things. Right before I wanted to give up on it, I found this yummy and simple treat simply by chance. It seemed so scrumptious on its pic, that called for quick action.
It absolutely was simple enough to imagine how it is made, how it tastes and how much my hubby will probably want it. Actually, it is quite easy to delight the guy when it comes to treats. Yes, I am a blessed one. Or perhaps he is.Anyhow, I got into the blog: Suncakemom and then used the precise instuctions that were accompanied by superb photos of the method. It just makes life much easier. I can imagine that it is a bit of a hassle to shoot photos in the middle of cooking in the kitchen as you typically have sticky hands so that i really appreciate the time and effort she placed in to make this post and recipe conveniently implemented.
With that said I am empowered to present my own, personal dishes in a similar way. Appreciate your the thought.
I was fine tuning the main recipe create it for the taste of my loved ones. I have to mention it was a great outcome. They loved the flavour, the consistency and loved getting a treat like this in the middle of a stressful workweek. They basically wanted more, a lot more. So the next occasion I am not going to commit the same mistake. I am gonna double the volume to keep them delighted.
This is based on the Hollandaise sauce recipe 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.