Hollandaise sauce is very temperamental
and needs to be made quickly and with
care. So always gradually add Egg Yolks to
Butter sauce, whisking and/or stirring
quickly, and always on a low flame.
The consistency should be very thin, and
really not made ahead of time, but only at
the time you will need it. I don't recommend
storing it and then reheating, as it will turn
into scrambled eggs.
Now the store bought mixes are fine too, but
lends itself to a totally different taste, and is
rather thicker.
This Hollandaise sauce is very light in taste
compared to the store bought mixes.
Previous to making this sauce, I boiled
frozen Asparagus for a few minutes and
then simmered them while making the
Hollandaise. When Hollandaise was done, I
quickly drained them and poured the
Hollandaise over.
If you use fresh Asparagus, they need to be
boiled for about 20 min or so until done.
This depends also on the thickness of the
fresh Asparagus, thicker ones need to be
boiled longer. Cut off the stems as close to
the spears as possible, as the spears are
the tenderest and more tasty part.
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