{"id":1977,"date":"2015-06-01T09:14:47","date_gmt":"2015-06-01T08:14:47","guid":{"rendered":"http:\/\/www.thecherryplumkitchen.com\/?p=1977"},"modified":"2015-06-01T09:20:10","modified_gmt":"2015-06-01T08:20:10","slug":"hollandaise-sauce","status":"publish","type":"post","link":"https:\/\/www.thecherryplumkitchen.com\/?p=1977","title":{"rendered":"Hollandaise Sauce"},"content":{"rendered":"
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No-one needs<\/em> Hollandaise, but wouldn’t life be a poorer thing without it?<\/p>\n

It’s one of the five ‘mother’ sauces in French Haute Cuisine and I suspect that’s why it’s got the reputation as ‘difficult’ – but if you resolutely refuse to be star-struck, it really isn’t a diva to make. \u00a0Just do it. \u00a0You’ll never look back. \u00a0And, even if the worst happens, if you make it in a small quantity the ingredient investment is tiny. \u00a0 Time-wise it’s less than ten minutes. \u00a0Then go again. \u00a0In the privacy of your own kitchen, who’s watching???<\/p>\n

\"Artichoke<\/a><\/p>\n

I just love it. \u00a0It’s perfect with Globe Artichokes, steamed asparagus, poached salmon, Eggs Benedict …<\/p>\n

I didn’t even have to think about that.<\/p>\n

\"Hollandaise<\/a><\/p>\n

There is\u00a0no disguising how much butter goes in.<\/p>\n

Oh well!<\/p>\n

You’ll see from the photo I’ve already made a ‘choice’. \u00a0I don’t clarify my butter. \u00a0I use a good quality butter – one I like the taste of. \u00a0Unsalted or salted doesn’t really matter. \u00a0If you use unsalted you’ll need to add a pinch of salt at the end – and with salted you probably won’t need to.<\/p>\n

Nor do I do the super-classical vinegar reduction thing. \u00a0The reason you’d do it is to raise the temperature at which your egg will curdle. \u00a0It’s a PH thing. \u00a0By using a ‘bowl over water’ method I’m using a very gentle heat and I find I’m in total control. \u00a0I can honestly say I don’t give the PH content a thought.<\/p>\n

\"Hollandaise<\/a><\/p>\n

For such a simple little sauce there are a surprising number of methods to choose from. \u00a0Foodies generally agree the ‘blender method’ lacks flavour when ‘tasted alongside a classically made Hollandaise’. \u00a0But, who does that ‘tasting alongside’ thing?<\/em>\u00a0 The blender method is marginally quicker in that you blitz the egg yolk and trickle in melted butter but I don’t do it. \u00a0The reason has nothing to do with taste but because I hate washing the blasted blender up. \u00a0Besides which, I’ve been making Hollandaise longer than I’ve owned a blender. \u00a0Plus, with the bowl method, it’s easier to make in smaller quantities – and, since it’s a sauce you need to make in the quantity you want to use it, that’s useful.<\/p>\n

More recently, I’ve also tried and rejected the ‘direct saucepan’ method because I ended up with a thin eggy mess – twice. \u00a0I haven’t decided whether that’s because my saucepan lacks ‘bottom’ or whether a ‘Simmering Plate’ is too fierce. \u00a0I could use the hob and go and buy a diffuser .. but, I’m not going to.<\/p>\n

Much though I hate unnecessary washing up, I really can’t see there’s much to worry about using a pyrex bowl over a saucepan of barely simmering water. \u00a0The bowl goes in the dishwasher and the saucepan gets a quick wipe and it’s back in the drawer. \u00a0It’s a method which is entirely more forgiving and I don’t want the stress.<\/p>\n

Purists will say you need to use a stainless steel bowl – but I prefer to see what’s happening to my water below my sauce. \u00a0You want scarcely a bubble. \u00a0Make sure the water won’t come into contact with the bottom of the bowl.<\/p>\n

Take your butter from the fridge. \u00a0For every egg yolk you need 55g\/2oz butter. \u00a0Cut into cubes.<\/p>\n

I’m making a super-small amount here. \u00a0Just enough for two of us. \u00a0One egg yolk. \u00a0In a bowl set above – but not touching – a saucepan of barely simmering water. \u00a0Stainless or otherwise. \u00a0Together with 1 teaspoon-ish of cold tap water.<\/p>\n

\"Hollandaise<\/a><\/p>\n

Give it a whisk. \u00a0The only thing you have to know is ‘keep everything moving’. \u00a0You’re making an emulsified sauce.<\/p>\n

\"Hollandaise<\/a><\/p>\n

And then drop in the first cube of butter. \u00a0When it’s been incorporated, drop in the second.<\/p>\n

\"Hollandaise<\/a><\/p>\n

And keep going. \u00a0Keep everything moving. \u00a0I use a figure of eight movement with my whisk.<\/p>\n

\"Hollandaise<\/a><\/p>\n

And the final cube of butter.<\/p>\n

\"Hollandaise<\/a><\/p>\n

Then a splash of lemon juice. \u00a0About\u00a0\u00bd tsp for each egg yolk, but if you prefer your Hollandaise a little more lemony you can add a little more.<\/p>\n

\"Hollandaise<\/a><\/p>\n

Transfer to a bowl. \u00a0Season to taste. \u00a0Salt, maybe. \u00a0I rarely do as I use salted butter. \u00a0White pepper will mean you don’t have any black flecks. \u00a0If you’d like it a little thinner, then add a tablespoon of hot water.<\/p>\n

And that’s it.<\/p>\n

If it all goes horribly wrong (and that might matter if you are making a larger quantity), there are some things you can do. \u00a0At the first hint of curdling add a splash of hot water and then slow down the rate at which you are adding the butter. \u00a0If your disaster is more extreme you’ll need to strain your sauce. \u00a0Keep what’s left warm and begin again in a clean bowl. \u00a0You can then whisk in the strained sauce. \u00a0Of course, you’ll have more Hollandaise but what a lovely problem to have.<\/p>\n

\"Artichoke<\/a><\/p>\n

It won’t re-heat. \u00a0If you need to ‘hold’ your Hollandaise while you pull anything else together or wait for friends to arrive\/get up the best way is to pour it into a warmed flask. \u00a0Two hours max. \u00a0It works like a dream. \u00a0You could also hold it in the bain marie – that’s the bowl above warm water. \u00a0You want a holding temperature of\u00a0145\u00b0F\/63\u00b0C. \u00a0(Use the flask!)<\/p>\n

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Start the diet tomorrow. \u00a0Eat.<\/p>\n

\"Artichoke<\/a>Hollandaise Sauce<\/strong><\/p>\n

Serves 2 – 1 egg yolk – can easily be multiplied.<\/em><\/p>\n