I was getting tired of the quick Hollandaise sauce I've been making. If there is one thing I have learned about cooking it's that taking the time to do things the right way is almost certainly the best way. Sauces in particular can be tricky. In addition to taste, consistency is very key. I'm giving this 5* rating to the Hollandaise sauce in this recipe. Yes---there is a ton of butter - there is supposed to be. Rich is expected in this classic French sauce. It is what it is. So please don't rate it if you are at all anti-butter and en route to the food police. Following the instructions exactly will produce a sauce near perfection.
Interesting! I've never had hollandaise before, let alone made it from scratch, but this was pretty darn tasty. I -do- suggest unsalted butter. I started off with 1/2 cup of salted and it was heading down the path to 'too salty'. I finished it with unsalted and had success! I didn't need to season with additional salt at the end, but I did add some pepper. Really watch your egg yolks and don't stop whisking! I scrambled my first attempt trying to speed it up. THANK YOU for the wonderful, comprehensive instructions that even a hollandaise virgin could follow (if she weren't rushing!). The salmon was also poached to perfection, and I love the flavors the lemon juice and olive oil imparted. Lovely. Thank you again.
Excellent recipe Luna! I followed it to the letter resulting in perfectly moist and tender fish and deliciously creamy hollandaise sauce with a hint of lemon. Thanks for sharing.
Sooo good, and I don't even like salmon. Had some and needed to use it up though, and I love Hollandaise. I used unsalted butter and then salted to taste. I used realemon concentrate, where 1 tsp = 1 tbsp lemon juice. I thought it was fantastic. The Hollandaise was perfect, and poaching while making the sauce made it soooo easy. Served over long grain rice. Will definitely make this again.
This is a wonderful recipe, have made it several times now, bought a steamer pot for the fish since we usually make this for company and therefore buy a long piece of the salmon and my cooktop has a bridge for the type of pot. The Salmon turns out wonderfully moist (as long as it is not overcooked, which I did on one occasion, my fault, not the recipe's) and the hollandaise sauce is really easy to make with a good double boiler ...creamy as it can be, even though I have to admit the first egg yokes I used curdled, because I had the water temp too high and too close underneath the pot (recipe reminds one to use only so much water and to take the top pot off from the water if necessary to prevent that from happening... in other words, don't walk away from it even for a moment).
But what a lucious outcome...the hollandaise also goes great with asparagus, so we now always make a double batch of this sauce (it is easily reheated, using a microwave slow heat and then whisking it into shape! Eggs benedict!)Yummy. Thank you for sharing.
My wife liked the fish but LOVED the hollandaise sauce. Prepared and served as written (not a big fish eater, so there was no taste testing), she found the salmon a bit under-seasoned. The hollandaise sauce made the fish better. I will poach salmon again but with use vegetable stock (used chicken previously with water), a little bit more salt, a hint of onion powder, and will use a lemon and cracked peppercorn. Poaching with straight water is stewing and water being a solvent, removes flavor.
Use stick blender instead of wisk! Save your wrists! LOVE IT
Amazing! One of the top 5 things I've ever made and was even able to pull off the pretty presentation. I definetly will make again for company.
This was great! The fish was cooked nice and the hollandaise was delicious!
The salmon was good but the hollandaise was for. Probably didn't make it right but still sucked.
