What Spices go in HOLLANDAISE SAUCE ?

Question

when making eggs benedict?

Answer 1

Tarragon Vinegar and Cayenne Pepper are the secrets to seasoning Hollandaise Sauce correctly.

Check out the best recipe here:  

The most important aspect of a successful sauce is to use a double boiler and make sure not to allow the water in the bottom of the double boiler to boil, just remain, hot and lightly simmering.  You can add a tablespoon of cold water if needed to reduce the heat of the water if it starts to boil.

The sauce should be served immediately upon completion.

Makes: 1 cup

I N G R E D I E N T S

2 tablespoons white-wine or tarragon vinegar or fresh lemon juice

4 tablespoons boiling water

3 large egg yolks

1/2 cup unsalted butter

1/4 teaspoon cayenne

1/2 teaspoon salt

I N S T R U C T I O N S

Melt the butter and keep it warm.  

Heat the vinegar or lemon juice until just warmed.  Have small saucepan with boiling water and a measuring tablespoon ready.  

Place the top of a double boiler over (not in) hot water. (This means the bottom of the top of the double boiler sound not make contact with the water heating in the bottom half of the double boiler.)

Place the egg yolks in the top of a double boiler and whisk until they begin to thicken.   Now add 1 tablespoon of the boiling water.  Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, one tablespoon at a time, beating the mixture after each addition.

Now add the warmed vinegar or lemon juice. Remove the double boiler from the heat.   Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter.  Add the salt and cayenne and beat the sauce until it is thick. Serve immediately.

Answer 2

I found you a link to food tv and that is an excellent source.  there are also 2 others for you to view to make a comparison

Enjoy

Janice

Answer 3

I think it's best simple: butter, egg yolks, lemon juice, pinch of salt....  I suppose you could garnish each plate w/ chopped chives or parley... would be pretty on the plate, anyway.  But I don't think I'd add anything to the hollandaise sauce itself, except maybe a few twists of black pepper.

Answer 4

Salt and pepper.

When doing the eggs, it depends on the recipe, but I usually use egg yolks, salt, pepper, lemon juice, cold water and a lil Worcestershire sauce.

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Answer 5

All I ever add to my hollandaise is sea salt and dash or 2 of hot sauce.

The base is egg, lemon, and unsalted butter.

Answer 6

"The easiest way to get perfect Hollandaise is to use a blender. This recipe has all the same ingredients as the classic, but no double boiler and no chance of the sauce separating. I love the lemony flavor on fresh steamed asparagus!"

http://allrecipes.com/Recipe/Blender-Hol...

Answer 7

Lemon Juice

Cayenne Pepper

Kosher salt and ground white pepper to taste.

Answer 8

I like...

white pepper

sweet paprika

I just love that creamy rich taste of hollandaise too much to advocate any really strong spices.