I am looking for a lighter, non-gloppy hollandaise recipe. Can anyone help?

  • Posted by: vipavec
  • April 25, 2012
  • 2769 views
  • 6 Comments

6 Comments

Louisa April 26, 2012
Although named "Mock Hollandaise" this is good, and I use it for family for Eggs/Asparagus Benedict.
Mock Hollandaise from Out of Kentucky Kitchens, Marion Flexner, first published 1949.
2T butter
3/4 C boiling water
1T flour
juice of 1 lemon
2 egg yolks (I use the whole eggs...)
1/2 t salt
1/8 cayenne
Melt butter, add flour and stir. Add boiling water slowly. Remove from stove, whisk in egg and then lemon juice mixed with the salt and cayenne. Cook 1-2 minutes. You can make this ahead and reheat in microwave.
 
Louisa April 26, 2012
1/8 teaspoon cayenne
 
Katie April 26, 2012
Here is my favorite recipe for hollandaise sauce by Ina Garten:

http://www.barefootcontessa.com/recipes.aspx?RecipeID=321&S=0

This recipe is so easy (made in a blender) and has a light and airy consistency which is what you were looking for! I highly recommend it.
 
TrelioChef April 26, 2012
4oz white wine reduction (Shallots & tarragon optional, strained out), 2oz water, 5 egg yolks, whisk to incorporate, sous vide cook half hour 149F. Melt 10oz butter and whisk into cooked egg yolk mixture, season with salt and cayenne. Place the hollandaise into isi whip it canister, charge, and hold in steam table or circulator to keep warm through service. Won't break, won't lump or form skin, shoots out light airy hollandaise every time. Recipe adapted from Modernist Cuisine
 
ATG117 April 25, 2012
I hate to say this, but hollandaise and lighter are contradictory. But there are hollandaise recipes. Here's one from epicurious: http://www.epicurious.com/recipes/food/views/Blender-Hollandaise-365170
And if you search this site, you'll find a bunch too.
 
ChefOno April 25, 2012

Lighter than what? Can you clarify your use of the term "gloppy"?

 
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