Hollandaise Sauce Recipe For Any White Fish Or Salmon

May 23, 2017 1 Comment

Hollandaise Sauce

HOLLANDAISE SAUCE FOR WHITE FISH AND SALMON 

Hollandaise sauce is a rich, lemony sauce made with butter and eggs, most famously served with eggs Benedict. There's no reason why you can't spread this delicious sauce on a variety of vegetables, soft-baked breads, and fish such as flounder, Pollock, cod, and salmon fillets. While white fish will have a much milder flavor, salmon will add a deeper richness to the sauce. Whether you choose to use it with white fish fillets or thick red salmon steaks, perfecting the art of fresh hollandaise sauce is sure to satisfy friends and family alike. Our traditional recipe is easy to follow and simple to prepare, so let's dive in.

HOLLANDAISE SAUCE

Before we begin

Hollandaise sauce can be a bit tricky to perfect, but it's usually a matter of trying to race through the process and ending up splitting the sauce. If you take it slow and pay attention, yours will turn out smooth and perfect every time. The key is to be sure the sauce doesn't heat up too fast and split—it looks a bit like curdled milk and scrambled eggs when it splits, and that doesn't look or taste good. Just relax, go slow, and don't try to rush through this. It'll be well worth the wait when you've spread this warm, rich sauce over your favorite white or red fish.


Prep & Cook Time: 20 minutes

Ingredients:

¾ cup unsalted butter

2 large egg yolks

1 tablespoon lemon juice

¼ teaspoon Kosher salt

1 – 2 tablespoons water (depending on preferred thickness)

1 tablespoon lemon zest (optional)


You'll also need:

Large sauce pan

Small sauce pan

Stainless steel mixing bowl

Whisk

2 glass measuring cups


Directions:

Hollandaise sauce

In a small sauce pan, melt butter. Remove from heat and let cool for 2 to 3 minutes. White milk solids will have formed in the melted butter—remove those with a spoon. Some will remain at the bottom of the pan, but don't try to get it all out yet. Pour the melted butter fat slowly into a measuring cup, being careful to only get the butter fat and not the remaining white milk solids or the water.

 In a large sauce pan, add 2 – 4 inches of cold water and bring to just a simmer. Add egg yolks to mixing bowl. Add remaining ingredients to eggs. Place bowl over simmering water, making sure the bowl doesn't touch the water. Whisk the egg mixture vigorously, adding as much air as possible.

When mixture begins to peak, about 2 to 5 minutes, remove bowl from heat. Slowly add butter, continuing to whisk as you drizzle the butter. If your sauce breaks, don't panic. Add a tiny amount of water and whisk until the sauce comes back together. Finish adding butter and whisking until smooth and light. Add the lemon zest if you like, and serve over baked or roasted fish.

Hollandaise sauce




1 Response

Irina
Irina

December 26, 2018

classic fish sauce for any fish or seafood

Leave a comment

Comments will be approved before showing up.


Also in Recipes

Grilled Swordfish
Grilled Swordfish

May 17, 2020

Swordfish cooked on the grill is an ideal addition to your backyard grilling plans for the summer! Grilled Swordfish recipes incorporate fresh ingredients and flavors that are refreshing and delicious all summer long. Grilling swordfish steaks on a gas grill is so quick and easy that even a novice griller can create a delightful meal very little work! 

View full article →

Seafood Salads
Seafood Salads

April 28, 2020

We can show you some creative ways to include salads with seafood into your weekly meal planning. Not only are seafood salads healthy and delicious.

View full article →

Seafood Side Dishes
Seafood Side Dishes

April 24, 2020

We've created a guide to the best side dish recipes for fish to help you plan and execute a well-rounded meal that focuses both on the main course, as well as perfectly curated side dishes that complement and highlight your chosen seafood. 

View full article →