Hollandaise sauce

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. In search of new, stirring tips, inspirational dishes that I have never tested before, to amaze my family with. Searching for quite some time yet could not find too many interesting things. Right before I wanted to give up on it, I came across this scrumptious and easy treat by chance. The dessert seemed so yummy on its photo, that required quick actions.

It was simple enough to imagine how it’s made, its taste and how much boyfriend will enjoy it. Mind you, it is extremely easy to delight him in terms of puddings. Anyhow, I got into the blog: Suncakemom and used the comprehensive instuctions that had been accompanied by great pics of the process. It just makes life faster and easier. I could suppose it is a slight hassle to take snap shots in the middle of cooking in the kitchen as you may will often have sticky hands thus i genuinely appreciate the hard work she placed in to make this blogpost .

Having said that I’m empowered presenting my own recipe in a similar way. Many thanks for the idea.

I had been tweaking the initial recipe to make it for the taste of my family. I have to tell you it turned out an awesome success. They enjoyed the flavour, the structure and enjoyed getting a delicacy like this in the midst of a busy week. They ultimately wanted lots more, more and more. Thus the next occasion I’m not going to make the same miscalculation. I’m gonna multiply the amount .

Thanks for SunCakeMom who made the Hollandaise sauce recipe 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.