I bet you have heard of the common uses for hollandaise sauce. Now we all know about eggs benedict, poach salmon, and asparagus. However have you ever ate cupcakes with maple hollandaise sauce. Now that is really crazy. Who in the world would like to eat a cupcake with maple flavored hollandasie sauce. With me knowing my taste buds I would not think that this would appeal to my taste buds.

cupcake w/ maple hollandaise sauce

Maple Hollandaise Sauce

Ingredients

• 4 egg yolks (Because the eggs won't be fully cooked, I highly recommend Safest Choice pasteurized eggs to those concerned about food safety. You can eat Safest Choice eggs completely raw with no worries.)
• 1 1/2 teaspoons lemon juice
• 3 tablespoons real maple syrup
• 1/2 cup unsalted butter, melted

Instructions

1. Whisk the egg yolks, lemon juice, and maple syrup together in a stainless steel bowl (or any bowl that you won't melt when you put it on top of a hot saucepan) until the mixture is thickened and doubled in volume.
2.  Place the bowl over a saucepan containing barely simmering water (or use a double boiler). The water should not touch the bottom of the bowl.
3.  Continue to whisk rapidly. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Be careful to not let the eggs get too hot or they will scramble.
4.  Remove from heat, cover, and place in a warm spot until ready to use.
5.  If the sauce gets too thick, whisk in a few drops of warm water before serving.

Notes

Hollandaise sauce should not be made in advance. For best results, it should be served within one hour of preparing it.

Cupcakes

You knew I was going to go there: cupcakes with Hollandaise sauce are coming soon.

Read more at http://www.cupcakeproject.com/2011/11/maple-hollandaise-sauce.html#SV7jc2uGXZ6BG8Dx.99

Source:http://www.cupcakeproject.com/2011/11/maple-hollandaise-sauce.html

Yesterday was the second time I have made hollandaise sauce. To me I felt like the process was simple beside the whisking which was very intense. However the whole process might have been harder for someone else. When the product was finished I had tasted it and the result was that it was real buttery.The reason it was buttery was because I had added 8 oz of butter which gave it that buttery taste.
The third time i had made it was today. The sauce didn't taste buttery because I only had used 6 oz of butter.  However it did have a different taste which was eggy. The reason why it tasted eggy was because I had over cooked the eggs just a little.
                                               

                                            

INGREDIENTSNutrition

YIELD1 1/2 cupsUNITSUS

• 3egg yolks
• 1tablespoon water
• 1tablespoon fresh lemon juice, if needed (or more)
• 6 -8ounces very soft unsalted butter
• 1dash cayenne pepper
• salt, to taste
• fresh ground white pepper, to taste

DIRECTIONS

1. Whisk the yolks, water, and lemon juice in the saucepan for a few moments, until thick and pale (this prepares them for what is to come).
2. Set the pan over moderately low heat and continue to whisk at reasonable speed, reaching all over the bottom and insides of the pan, where the eggs tend to overcook.
3. To moderate the heat, frequently move the pan off the burner for a few seconds, and then back on. (If, by chance, the eggs seem to be cooking too fast, set the pan in the bowl of cold water to cool the bottom, then continue).
4. As they cook, the eggs will become frothy and increase in volume, and then thicken. When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat.
5. By spoonfuls, add the soft butter, whisking constantly to incorporate each addition. As the emulsion forms, you may add the butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until the sauce has thickened to the consistency you want.
6. Season lightly with salt, pepper, and a dash of cayenne pepper, whisking in well. Taste and adjust the seasoning, adding droplets of lemon juice if needed. Serve lukewarm.
7. Source:http://www.food.com/recipe/julia-childs-hollandaise-sauce-251332