Hollandaise Sauce Recipe | How to make hollandaise sauce like a French Chef
After the success of " THE BEARNAISE SAUCE '' International Chef Gérard Garbé will share with you the secrets, the hints and the Technique to making a great and tasty Hollandaise sauce with no drama. How to make the best Hollandaise sauce recipe at home like a a French Chef. .
(Secrets to make a good hollandaise sauce)
Sharing 50 years of international culinary Expertise. 😀
Built your confidence after the success of the Béarnaise sauce
from same author😉😉😉👍👍👍👍

THE FAMOUS HOLLANDAISE SAUCE:

Rich, creamy, silky and bright yellow.
It is a delicious sauce made by the emulsion of egg yolks and clarified butter flavoured by lemon juice.
It is said ‘it is difficult to make’.
Don’t worry Chef Gérard is here to give you his secrets.
It can be used and poured over poached eggs, steamed green vegetables like asparagus
or steamed potatoes, even grilled chicken, chargrilled salmon and steamed fish.


INGREDIENTS FOR THE HOLLANDAISE SAUCE :

180 g of unsalted butter (clarified)
4 egg yolks
1 tablespoon250 g of lemon juice
2 pinches of salt
1 touch of WHITE PEPPER (not black)
1 Point of a knife of cayenne pepper
Approx.: 200 ml of sauce.


METHOD TO MAKE A HOLLANDAISE SAUCE :

Use a whisk to mix the egg mixture until it doubles in volume and becomes
thick and pale and forms a ribbon trail when the whisk is lifted.

Mix consistently the mixture in a small pan on low temperature.
Or in a bowl in a bain-marie, water not boiling
Or in a mixer pouring hot but not boiling butter on speedy blender.
Never go over 65 degrees. (That is the Secret).
When the mixture is like a cream and adheres to a spoon, then you can add slowly the clarified butter the same way you do a mayonnaise.
This delicate and tasty sauce is fragile.
It can separate if not stored properly.
This sauce is mainly used freshly done, it is not reputed to keep long.
It is generally done at the last minute.
You can store the Hollandaise in a bain-marie at around 30 to 40 degrees or in
a thermos up to 2 hours, but you have to whisk it regularly. Health regulations are strict with sauces with eggs that you have not boiled.

Now you can do it, Well done.

Bon Appetit and Congratulations.

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