Hollandaise sauce

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The textbook description of Hollandaise sauce is this: Hollandaise sauce is an emulsion of egg yolk and liquid butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper.

I would offer a shorter descriptor. Hollandaise sauce is Heaven in a bowl.

And instructions on how to make it is precisely why more people don’t. They’re afraid.

Hollandaise requires some skill and practice to prepare and hold.  All preparation methods require near-constant agitation, usually with a wire whisk.

When Dammit Boy was in college he made Hollandaise the traditional way — he whisked together egg yolks, lemon juice, salt, pepper and cayenne pepper in a bowl. Then he set the bowl over a pot of hot water and slowly streamed in melted butter as he whisked furiously and nonstop until the creamy emulsion formed.

I gave him high marks for learning how to make Hollandaise the traditional way. But truth is he didn’t have a blender.

Blender Hollandaise is ridiculously easy to make. And you don’t have to do anything special to “hold” it after the emulsion forms. It takes 30 seconds, holds up like a pro and the bonus is you can just pour it right out of the blender with the handy spout at the top. Kind of a low-brow vessel for a high-brow sauce but I like the ying and yang of that.

So I wrote about this last year but recently I made it for a luncheon and everyone wanted the recipe. So here you go, girls. Get creative with what you serve it with. Steak, asparagus and, of course, Eggs Benedict are my favorites. But there might have been occasions where I just dunked a spoon in the blender and ate it straight.

Blender Hollandaise

3 egg yolks at room temperature

3 tablespoons lemon juice

¼ teaspoon salt

Pinch cayenne pepper

½ cup butter, melted and hot

Blend together the egg yolks, lemon juice, salt and cayenne pepper in a blender. With the blender still running, slowly stream in the hot, melted butter.


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