How To Make Hollandaise Sauce
Watch more Sauces, Dressings, & Condiments videos: http://www.howcast.com/guides/234-Sauces-Dressings-and-Condiments Subscribe to Howcast's YouTube Channel - http://howc.st/uLaHRS Learn to make Hollandaise sauce, one of the five mother sauces of French cuisine, with this recipe. Howcast uploads the highest quality how-to videos daily! Be sure to check out our playlists for guides that interest you: http://howc.st/ytmainplaylists Subscribe to Howcast's other YouTube Channels: Howcast Health Channel - http://howc.st/HOE3aY Howcast Video Games Channel - http://howc.st/tYKKrk Howcast Tech Channel - http://howc.st/rx9FwR Howcast Food Channel - http://howc.st/umBoJX Howcast Arts & Recreation Channel - http://howc.st/vmB86i Howcast Sports & Fitness Channel - http://howc.st/vKjUjm Howcast Personal Care & Style Channel - http://howc.st/vbbNt3 Howcast empowers people with engaging, useful how-to information wherever, whenever they need to know how. Emphasizing high-quality instructional videos, Howcast brings you experts who provide accurate information in easy-to-follow tutorials on everything from makeup, hairstyling, nail art design, and soccer to parkour, skateboarding, dancing, kissing, and much, much more. Warning Raw egg carries a risk of salmonella infection. Heat the sauce to 150 degrees Fahrenheit to kill bacteria. Step 1: Melt the butter Melt the butter over low heat in the saucepan. Step 2: Beat the egg yolks Whisk the egg yolks in a mixing bowl while the butter is melting. Step 3: Add the lemon juice Whisk briskly as you add the lemon juice, salt, and cayenne pepper. Tip Use fresh-squeezed lemon juice. Step 4: Add the butter and water Drizzle the melted butter into the egg yolk mixture. Continue to whisk vigorously. Add the hot water in the same way. Step 5: Cook until thickened Pour the sauce into the saucepan and cook over low heat, whisking continually, until the sauce thickens and the temperature reaches 150 degrees. Tip Watch the pan. If it's too hot, the yolks may scramble, too low, the sauce may separate. Step 6: Finish and serve Whisk until you have your desired consistency. Then drip your Hollandaise over eggs Benedict or asparagus, and eat. Did You Know? Sauces and gravies were originally used to flavor spoiled foods.