Foolproof hollandaise sauce recipe needed please...

Whitefiver

The asparagus season is now well under way, and I just love hollandaise sauce with it. Please does anyone have a foolproof recipe - I have just had my attempt split on me. Tasted lovely - looked awful.
All help gratefully received.

Cheers,

White

stressedoutmumof1

Is this one any good

Whitefiver

stressedoutmumof1 wrote: »

Is this one any good

Hi, I did look at that one, but the prospect of reducing 500ml vinegar by half sounded rather daunting (and smelly) to me.

This was the one I tried and I think I let it get too hot, but I am a bit wary of uncooked egg!

Many thanks anyway,

Cheers,

White

HelenKA_2

I put equal amounts (2tbsp) of white wine vinegar and water in a saucepan and reduce by half. Watch like a hawk!

While that's doing weigh 100g or so of (What passes for) butter.

Put reduced vinegar into heat proof bowl which will sit on a barely simmering pan of water. Allow vinegar to cool a bit befoe adding two egg yolks, whisk then put the bowl on the saucepan of water and continue whisking. The water should not touch the bottom of the bowl. The yolk mixture will start to thicken after a little.

Keeping whisking, drop knobs of the butter in until all is incorporated and you have a mayo consistancy. Whisk in s+p and lemon juice to taste. Try to have the sauce ready as near to eating as possible though it will keep for a few mins on top of the hot water in the saucepan but turn the heat off and whisk round once in a while.

I've been using stores own jif lemon recently and it seems fine but the vinegar does have to be right stuff - don't ask me how I know that!

stressedoutmumof1

I know this is American but it looks really easy - 1/2 cup of butter is equivalent to 115g

Whitefiver

Thanks for your suggestions - I reckon I can cope with the american version, and I will try it, but for the next bunch of Aparagus, I have resorted to Sainsbury ready made . (Not very OS I know)

If it helps, good fat English asparagus is half price in Sainsbury at the moment - £1.49 if I recall - but I would concede that the bundles are not exactly massive.

Regards,

White.

maryb

I find it works best to do it the longwinded way with whisking in small lumps of butter to the egg yolks over a bowl of hot water rather than melting the butter and pouring it in in a thin continous stream which Delia recommends. But even so it sometimes curdles. If it does you can always fix it by whisking another egg yolk in a separate bowl and then whisking in the curdled mess a bit at a time. In fact sometimes that's easier

Whitefiver

maryb wrote: »

If it does you can always fix it by whisking another egg yolk in a separate bowl and then whisking in the curdled mess a bit at a time. In fact sometimes that's easier

Thanks maryb - I did actually try that too, to no avail. I guess I really DID mess up. Anyway, it tasted fine, and we both enjoyed the meal, so no real harm done.

Cheers,

White.

dannahaz

I always use Delia's recipe for foaming hollandaise...has the advantage that you can keep it warm, reheat it, freeze it...

http://www.deliaonline.com/recipes/foaming-hollandaise,773,RC.html

Gingernutmeg

Delia's recipe that uses a food processor is fantastically easy - you do need food processor though lol

Whitefiver

Good old Delia - I reckon I could cope with that one too!

Thanks for all the guidance,

White.