A hot egg sauce is an emulsified egg-fat sauce that is kept warm. The two most popular hot egg sauces are Hollandaise and Bearnaise (tarragon and black pepper vinegar flavored Hollandaise). Once, a time consuming, double boiler and clarified butter method, making Hollandaise can be easily make in a blender or with a hand blender.
Hollandaise Tips
- Use immediately, if not, keep covered in water bath that is approximately 145F.
- If too thick, add a very small amount of liquid until desired consistency is reached.
- If curdled, strain sauce and slowly add into a warm yolk mixed with a little water.
Hollandaise
Ingredients
- 3 yolks
- 4oz (1/2c) butter
- 1T lemon juice
- 1t hot sauce
- 1t mustard
- blender/hand blender
- In a small pan, place butter and cook over low heat. Once the butter starts foaming, begin stirring. Make sure to stir the bottom of the pan so the butter solids don’t stick. Remove butter from heat when the butter bits turn golden brown. Remember that carry over cooking occurs, so pull the butter a shade before your intended shade.
- While you’re waiting for the butter to foam, add eggs, lemon juice, hot sauce and mustard in the blender or blending container,. Blend for a couple of minutes to aerate and mix.
- With the blender on, slowly add the warm/hot brown butter to the egg mixture. The sauce will thicken. If it’s too thick, add a very small amount of water to the blender until the desired consistency is reached.
- Season and serve!
chrissycambafoodings 