Hollandaise Sauce

I was recently contacted by one of our members about a tutorial for making hollandaise sauce. Here is an mp3 that provides the best information I've found on the internet for making hollandaise. The instructor is strong on both theory and practice:

http://freeculinaryschool.com/podcast/FCS-Episode-8.mp3

Additionally, if you go to the site www.freeculintaryschool.com, you will find a host of informative material on the other mother sauces and all kinds of other interesting tips.

If you want to make hollandaise sauce quickly without developing tennis elbow from the constant whisking, here is Julia Childs food processor recipe:

http://www.knoxnews.com/news/2009/aug/13/more-recipes-julia-child-including-hollandaise-sau

I've done it both ways. Julia's is 90%+ of the classic with 10% of the work. Hope you enjoy! Best, Sam

I love me some eggs benedict! I learned how to make this sauce on my own back when I was 10, because I couldnt get enough of it.

Those are pretty good resources.

+1 on Julia's recipe. It's delicious and relatively easy to make!

I once worked in a restaurant that had bennies on the menu, plus other items that were sauced with hollandaise........so making 2-3dz yolk batches was a daily task. Our techniques would never be illustrated in tutorials!

Alton Brown also has a good demonstration on Hollandaise and some other sauces:

[YOUTUBE]http://www.youtube.com/watch?v=vW1zwHhBctY[/YOUTUBE]
[YOUTUBE]http://www.youtube.com/watch?v=vW1zwHhBctY[/YOUTUBE]

There is a place on Kauai, HI that every item comes with hollandaise

Ono Family Restaurant

Remember Jeff Smith - The Frugal Gourmet?

I got a blender Hollandaise from one of his books that was the same as Julia's in technique, but he added a little dry mustard (1/2 tsp) and a couple drops hot sauce.

I love it.

The only thing that I'd add is that I let the eggs sit out long enough to come to room temp before I make the sauce, so it is warmer after the butter is added.

I make my own Canadian Bacon and the Eggs Benedict are just wonderful.

tsmba said:

I once worked in a restaurant that had bennies on the menu, plus other items that were sauced with hollandaise........so making 2-3dz yolk batches was a daily task. Our techniques would never be illustrated in tutorials!

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Same here! Nothing like making Hollandaise by the gallon.

BobS said:

Remember Jeff Smith - The Frugal Gourmet?

I got a blender Hollandaise from one of his books that was the same as Julia's in technique, but he added a little dry mustard (1/2 tsp) and a couple drops hot sauce.

I love it.

The only thing that I'd add is that I let the eggs sit out long enough to come to room temp before I make the sauce, so it is warmer after the butter is added.

I make my own Canadian Bacon and the Eggs Benedict are just wonderful.

Click to expand...

That is some nice meat, Bob. And you're only 35 minutes south. Hmmmmm.....

I also used to make Hollandaise by the gallon for a buffet brunch that I ran. I set up the Eggs Benedict a dozen at a time, and at the rate that people picked them up it was a nonstop operation.

The base recipe was 3 egg yolks to a cup of clarified butter. I would heat up the egg yolks in a metal bowl on the grill and then add the butter. After that lemon juice and Tabasco were the finish.

I once made Eggs Benedict for the gang while we were camping in the mountains on a trout fishing trip. I can still picture it, there by the morning campfire under the pines by the stream and I'm whisking away. Blew their minds, voted best breakfast of the trip.

_JP_ said:

I once made Eggs Benedict for the gang while we were camping in the mountains on a trout fishing trip. I can still picture it, there by the morning campfire under the pines by the stream and I'm whisking away. Blew their minds, voted best breakfast of the trip.

Click to expand...

That's sick. And I mean that in the nicest way possible.