King Daddy and I go on dates every Sunday, usually to new restaurants we want to try out. But once in awhile we stay home on date day. We are very, very bad. This is the second Sunday in a row we’ve stayed home to have Eggs Benedict.
Here, piggy, piggy, piggy. Soueeee! That’s me and Hollandaise. We have a special relationship.
If I could eat it as a soup without fear of judgment and ridicule, I would. As it is, I need to mask my love for the sauce by putting it on top of something. This morning it was Eggs Benedict with perfectly poached eggs (it’s a gift).
Other times it drapes a filet. In fact, we’re having filet mignon tonight (you can get a killer deal on it at Trader Joe’s – $5 a filet). Would it be excessive to have Hollandaise twice in one day? Yes, it would. I think I’ll do it.
I make my Hollandaise the cheater’s way – in a blender. It’s foolproof and it takes 30 seconds. My mother in law, Bunny, is devoted to the instant packet. And it’s not bad. She serves it with filet mignon bites from Sam’s. I have never turned up my nose at that. But I am old school when it comes to sauces.
So here’s the recipe for Hollandaise for two people. This makes just enough for four Eggs Benedict, two filets or a pile of asparagus in the spring.
2 egg yolks (use organic – no health worries)
1 1/2 tablespoons of freshly squeezed lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Pinch of cayenne pepper
6 tablespoons of butter
Add the egg yolks, lemon juice, salt, pepper and cayenne to a blender. Blend for a few seconds. Melt the butter in the microwave in a measuring cup with a spout. With the blender running, add the melted butter slowly to the container. What you are looking for is an emulsified pale yellow sauce, which you will have.
Eat with a spoon if you have no shame.