How to Make Hollandaise Sauce

Learn how to make foolproof homemade Hollandaise sauce from scratch, the croutoncrackerjacks way! This right here is my ideal version of the classic sauce used commonly on asparagus and eggs benedict. Although this does take a bit of time and arm muscle, don't be intimidated by it. It's easy!! What you'll need: 4 large egg yolks 2 tsp lemon juice 1 Tbsp water 1/8 tsp salt 1/8 tsp sugar 8 Tbsp unsalted butter generous dash of paprika 1/8 tsp turmeric 1/16 tsp white pepper pinch of each of onion and garlic powder In a medium bowl that fits well on top of a saucepan or in the top of a double boiler, combine egg yolks, lemon juice, water, salt and sugar. Whisk over simmering water constantly until mixture thickens and becomes glossy. Add in butter 1 Tbsp at a time, whisking after each addition until completely melted and incorporated. Once all butter has been whisked in, remove from heat and add remaining ingredients. Whisk to incorporate then serve over steamed asparagus or eggs benedict! Makes about 2 cups of Hollandaise sauce. Enjoy!! My Links: Google+: https://plus.google.com/+croutoncrackerjacks Facebook: https://www.facebook.com/pages/Crouton-Crackerjacks/549691821747028 Pinterest: https://www.pinterest.com/crackerjackj/ Music is 'Off to Osaka' by Kevin MacLeod: (http://incompetech.com) If you read this, type 'BREAKFAST' in the comments below!!

Comments

Sherklastic: yellow flavor, more like ground up asians

nikki dee: Yummy but Clarified Butter warm ( or Ghee is better cause the cream is removed) and hot sauce and cayenne pepper will make it pop too.Oh Curry makes a great flavor too.( yellow Flavor????)

Sir S-Spec: This is absolutely delicious.

808 HAWAII: not the same sauce on the asparagus.

Allo Khaleefa: Who ever tried this .. dose it taste eggy ? Or smell eggy ?

trekski: tried this recipe. works great! thanks so much for sharing it!

Jamie Wojo: Breakfast

siv yig: what happens if you just adds in the whole stick of butter all at once? xD

Johnny Esmond: maybe u can use that white yolk into egg deveaux?

Daniel Rodriguez: is it supposed to smell like mash potatos

Julius Belmont: Cooking With The Kock, anyone?

ItsBomosaOG: egg white*

ItsBomosaOG: Crouton, if i have some yolk still in the egg that was not removed. Will it still taste the same?

matt street: Hello there. Thank you for posting this, you make it look so simple! I find Hollandaise very difficult to make. The last two times I've tried it split and turned horrible. The last time I used clarified butter because apparently that makes it easier but that didn't help, it still turned out the same. So frustrating. I will keep trying though

theawesomesausage: why the sugar?!

chefjoseph767: interesting method / recipe . . . that's the first time I've ever seen sugar and softened butter as ingredients to a hollandaise . . . as they say, "there is more than one way to skin a cat" . . . as long as it tastes good, who cares how you got there . . . Thanks CCJ's

MegaTheInternet: 3:11 yellow is my favorite flavor

Ed Floody: Bamix, BAM! DONE!

Ed Floody: If you think fresh hollandise is bland and prefer packaged then why in the world would you go through all this trouble trying to replicate packaged hollandaise? Unless you're doing it as a arm workout.

Hon F: Hi Crouton Crackerjack do you know how long I can store this on the fridge? Thanks!

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