Gordon Ramsay’s Hollandaise Sauce consists of 3 egg yolks, lemon juice, Dijon mustard, salt, cayenne pepper, and hot melted butter. It serves 4, takes about 10 minutes to make, and involves blending the ingredients to create a creamy, flavorful sauce.
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💗 Why You’ll Love This Hollandaise Sauce Recipe:
- Rich and Creamy: This hollandaise sauce recipe yields a velvety, luscious texture that enhances your dishes.
- Gourmet Flavor: The combination of egg yolks, lemon juice, and Dijon mustard creates a sophisticated and tangy taste.
- Quick Preparation: In just about 10 minutes, you can whip up this sauce for a luxurious touch to your meals.
- Few Ingredients: With simple components, it’s budget-friendly and doesn’t require a long shopping list.
- Perfect for Entertaining: Impress guests with this homemade hollandaise sauce that adds elegance to your brunch or dinner gatherings.
❓ What Is Gordon Ramsay’s Hollandaise Sauce Recipe?
Gordon Ramsay’s Hollandaise Sauce recipe combines 3 egg yolks, lemon juice, Dijon mustard, salt, cayenne pepper, and hot melted butter blend the ingredients for a creamy, tangy sauce.
🥚 Gordon Ramsay Hollandaise Sauce Ingredients
- 3 egg yolks
- 1 tablespoon lemon juice , or more as desired for flavor
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- pinch of cayenne pepper
- 1/2 cup unsalted butter or ghee, or more for a thinner consistency, melted and hot
🥣 How To Make Gordon Ramsay Hollandaise Sauce
- In a microwave, melt the butter for about one minute, making sure to cover it so it doesn’t splash. Or, you could heat it up on the stove instead.
- Take a high-powered mixer and add the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper. Blend for 5 seconds until everything is well mixed.
- Slowly add the hot butter to the mixture while the blender is on medium-high speed until it’s fully mixed.
- Place the hollandaise sauce in a small bowl and serve it while it’s still warm.
💭 Recipe Tips
- Control Butter Temperature: When melting the butter, use a microwave-safe container and monitor it closely to prevent splashing. Alternatively, melt it on the stove with gentle heat. Be cautious not to overheat.
- Blend Briefly: Blend the egg yolk mixture for only about 5 seconds to ensure thorough mixing without overprocessing.
- Gradual Butter Addition: Pour the hot melted butter into the mixture slowly, in a thin and steady stream. This gradual addition helps in emulsifying the sauce.
- Maintain Warmth: Serve the hollandaise sauce while it’s still warm to enjoy its velvety texture and rich flavor. If it thickens as it cools, you can gently reheat it, but be careful not to overheat or scramble the eggs.
- Adjust Consistency: If you prefer a thinner sauce, you can add a bit more hot melted butter to reach your desired thickness.
🍳 What To Pair Nicely With Hollandaise Sauce?
Pair Hollandaise sauce with eggs Benedict, poached eggs, asparagus, grilled fish, and steamed vegetables like broccoli or artichokes for a classic and delightful culinary combination.
🎚 How To Store Leftovers Hollandaise Sauce?
- Refrigeration: Store leftover Hollandaise sauce in an airtight container in the refrigerator for up to 2 days.
- Freezing: You can freeze leftover Hollandaise sauce by placing it in a freezer-safe container or zip-top bag it should be used within 1-2 months. Thaw and reheat gently before serving.
🥵 How To Reheat Leftovers Hollandaise Sauce?
- Stovetop: Reheat leftover Hollandaise sauce on low heat for about 2-3 minutes, stirring constantly until it’s warm but not boiling to preserve its texture.
- Microwave: Use the microwave in 30-second intervals, stirring each time, for a total of 30-60 seconds until the sauce is warmed to your liking.
FAQs
Can I make Hollandaise sauce in advance?
While it’s best served fresh, you can make it a few hours ahead and keep it warm using a double boiler or in a thermos.
How do I prevent Hollandaise sauce from curdling?
To prevent curdling, ensure the butter isn’t too hot when added to the egg yolks, and whisk continuously during the process.
How do I adjust the thickness of Hollandaise sauce?
To thicken Hollandaise sauce, whisk in more melted butter gradually. For a thinner consistency, add warm water or lemon juice in small increments while stirring until the desired thickness is achieved.
What can I do with leftover Hollandaise sauce?
Use leftover Hollandaise sauce as a dip for vegetables, drizzle it over chicken or seafood, or as a flavorful topping for eggs, potatoes, or steamed asparagus.
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Gordon Ramsay Hollandaise Sauce Nutrition Facts
Amount Per Serving:
- Calories 75
- Total Fat 0g
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 4.1mg
- Potassium 3.9mg
- Total Carbohydrates 8.8g
- Dietary Fiber 0g
- Sugars 8.4g
- Protein 0g
Gordon Ramsay Hollandaise Sauce
Description
Gordon Ramsay’s Hollandaise Sauce consists of 3 egg yolks, lemon juice, Dijon mustard, salt, cayenne pepper, and hot melted butter. It serves 4, takes about 10 minutes to make, and involves blending the ingredients to create a creamy, flavorful sauce.
Ingredients
Instructions
- In a microwave, melt the butter for about one minute, making sure to cover it so it doesn’t splash. Or, you could heat it up on the stove instead.
- Take a high-powered mixer and add the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper. Blend for 5 seconds until everything is well mixed.
- Slowly add the hot butter to the mixture while the blender is on medium-high speed until it’s fully mixed.
- Place the hollandaise sauce in a small bowl and serve it while it’s still warm.
Notes
- Control Butter Temperature: When melting the butter, use a microwave-safe container and monitor it closely to prevent splashing. Alternatively, melt it on the stove with gentle heat. Be cautious not to overheat.
- Blend Briefly: Blend the egg yolk mixture for only about 5 seconds to ensure thorough mixing without overprocessing.
- Gradual Butter Addition: Pour the hot melted butter into the mixture slowly, in a thin and steady stream. This gradual addition helps in emulsifying the sauce.
- Maintain Warmth: Serve the hollandaise sauce while it’s still warm to enjoy its velvety texture and rich flavor. If it thickens as it cools, you can gently reheat it, but be careful not to overheat or scramble the eggs.
- Adjust Consistency: If you prefer a thinner sauce, you can add a bit more hot melted butter to reach your desired thickness.
Gordon Ramsay Hollandaise Sauce