Classic Hollandaise Sauce   see video
Classic Hollandaise Sauce   see video

Classic Hollandaise Sauce see video

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NOTE: the Health Craft 11 inch Stir-Fry skillet was originally created by Chef Tell and Charles Knight as a multi-ply heavy-duty stainless steel saucier mixing bowl with handles, for reductions, demi-glace, and the preparation of sauces.

Recipe source: Healthy Meat and Potatoes cookbook page 198-199

Recipe temperatures adapted for induction cooking

CLASSIC HOLLANDAISE SAUCE

  • 2 tablespoons apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons purified water
  • 7 black peppercorns
  • 1 small bay leaf
  • 1 slice Florida or Vidalia sweet onion
  • 4 egg yolks
  • 4 tablespoons unsalted butter, melted

LIGHT HOLLANDAISE SAUCE

  • 2 tablespoons apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons purified water
  • 7 black peppercorns
  • 1 small bay leaf
  • 1 slice Florida or Vidalia sweet onion
  • ¼-cup Low-Sodium Chicken Stock (page 217) or packaged
  • 1-teaspoon arrowroot or cornstarch
  • 1 egg yolk

For either sauce: In the stir-fry skillet, bring vinegar, lemon juice, water, peppercorns, bay leaf and onion to a simmer (200°F/94°C) and reduce by half. Remove from heat and allow the reduction to cool.

Five minutes before you are ready to serve, and when stir-fry skillet has cooled, remove the peppercorns, bay leaf and onion and discard, leaving the reduction in the skillet.

To make Classic Hollandaise Sauce: Using the Health Craft stir-fry skillet as a mixing bowl, add the egg yolks and whisk until the mixture doubles in volume. Place the stir-fry skillet over medium-low heat (225°F/110°C) and add the melted butter, a little at a time, whisking vigorously, until the sauce doubles in volume and becomes light and firm, 2 to 3 minutes. If your sauce is too thick, add 1-tablespoon water.

To make Light Hollandaise Sauce: Add the chicken stock, arrowroot or cornstarch and egg yolk and place over medium-low heat (225°F/110°C) and whisk vigorously until the sauce increases in volume and becomes light and firm, 2 to 3 minutes.

Serve sparingly over poached eggs, broccoli, asparagus, fish chicken or steak. Sprinkle with paprika.

CLASSIC HOLLANDAISE SAUCE PER TABLESPOON, WITH BUTTER: 87 Calories, 7.2g Fat (70% calories from fat), 3g Protein, 5 .1g Carbohydrates, 99mg Cholesterol, 9mg Sodium

LIGHT HOLLANDAISE SAUCE PER TABLESPOON: 18 Calories, 6.9g Fat (20% calories from fat), 1.5g Protein, 5 .1g Carbohydrates, 21mg Cholesterol, 18mg Sodium