Hollandaise Sauce Recipe
The Fun Version

Everyone who loves to cook needs a great hollandaise sauce recipe, but who says it has to be dull? And since we're doing butter based sauces, bearnaise sauce is here also.

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If you wonder what the difference is between the two (they're very similar) the bearnaise is more pungent and strong than the more delicate, and lighter colored hollandaise. In your test kitchen, this means that the former may be better suited to fish, veggies, and poultry while the bearnaise lends itself well to red meats.

Hollandaise Sauce Recipe

For butter sauce like hollandaise
Or stronger-flavored gold bearnaise
A double boiler will suffice
Though heavy pans are also nice

Mix water that is nice and hot
3T should do you - not a lot-
And whisk it to the "ribbon" stage
With 3 egg yolks then disengage.

**Tip: "Ribbon stage" means that when you pull the whisk out, the sauce should look like a ribbon.

Now keep the cook temp nice and low
Three minutes now, you're good to go
And drizzle butter, clarified,
Three quarter cup - more's suicide.

The next step is the biggest hurdle
To avoid a nasty curdle
Add juice of half a lemon - stream -
To make the texture velvet cream.

Bearnaise Sauce

A sister-sauce to hollandaise
Is sharper, stronger, gold bearnaise.

First of all begin to boil
(Carefully, or it will spoil)
Wine vinegar and tarragon
A shallot and some peppercorn
To 2/3 cup, reduce those now
And let's move on here anyhow.

Now whisk in there three beaten yolks
And keep it low and slow there, folks,
It's culinary suicide
The butter must be clarified.
Three quarter cup, and drizzle in,
Add salt and just a dash cayenne.

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When you've tried the Hollandaise Sauce Recipe, check out more here.

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