What is Hollandaise sauce? It is an emulsion of liquid butter and egg yolk, normally seasoned with salt, lemon juice and a little cayenne pepper or white pepper. In appearance, it is opaque and light yellow in color, creamy and smooth. The flavor of Hollandaise sauce is buttery and rich with a light tangy taste which is added by the acidic components like lemon juice. However, it is not so strong as to overpower the food items which are mildly flavored.
Chicken Breast with Hollandaise Sauce
Chicken breast halves – 6 boneless, without skin
Quartered small onion – 1
Salt – 1 tsp
Dried leaf thyme – ¼ tsp
Ground black pepper – ¼ tsp
Hot cooked rice
For the Hollandaise sauce:
Egg yolks – 6
Lemon juice – 3 spoons
Butter – 1 c
Salt – ½ tsp
Cayenne pepper – 1 pinch
Cooking Instructions Hollandaise Sauce
Whisk together lemon juice and egg yolks over hot water in a double boiler. Add the butter to the egg yolk mixture. Beat the mixture continuously till the butter gets melted and the mixture thickens. Take it off from the heat and stir in cayenne pepper and salt. Once it is cooled, cover it and refrigerate to chill.
Chicken preparation: Over high heat, in a large skillet, combine onion, thyme, salt, pepper, water and chicken. Bring it to a boil and lower the heat. Cover and cook for 30 minutes. Meanwhile prepare the rice following the instruction on the package.
Preheat the broiler and on a jelly roll pan, keep 6 ramekins. Into each ramekin, spoon about 1 cup of rice. And, on top of the rice, transfer half of a chicken breast. Over the chicken breast, spoon ¼ cup of the Hollandaise sauce. For 5 minutes, place it under the broiler. Once, it is warmed through, serve the dish in the ramekin itself.
Salmon with Hollandaise Sauce
Lemon juice – 3 spoons
Olive oil – 1 spoon
Pepper and salt to taste
Salmon fillets – 6 oz, boneless
Egg yolks – 3
Hot water – 1 spoon
Butter – 1 cup
Lemon juice – 2 spoons
Chopped fresh chives – 2 spoons
Into a saucepan, pour olive oil and lemon juice along with water which is just enough to bring the water level up to Â¾ inch. Season it with pepper and salt. Then add salmon. Over medium heat, heat until the water gets hot but not boiling. Poach the salmon till it turns opaque. While the salmon is poaching, make the Hollandaise sauce.
Into a saucepan, pour a few inches of water and over high heat, bring it to a boil. Lower the heat. In a metal bowl, place the egg yolks and whisk over hot water. Whisk till the yolks turn light in color. Then add the butter and whisk it. Once it is combined well, remove it from the heat. Season it with pepper and salt and whisk in lemon juice.
Place the poached salmon on a serving platter and generously pour the Hollandaise sauce over it and sprinkle the chives on top.
Well, as you see the Hollandaise sauce is almost appropriate for any kinds of food. So, if you want to see it’s all usage in the cooking world, then you may take advantage of these professional ideas at Isabellas.