Hollandaise for two
I don’t know if Hollandaise sauce is the most decadent, delicious, lemony, buttery creation ever invented but I’d like you to beat it if you can. For me, it’s perfection.
And I’ve eaten it twice over the holidays. That’s wrong of me, I know. The first time was as a dip for pieces of beautifully rare beef tenderloin. That’s pretty much the definition of decadence. And the second was Christmas morning lathered over Eggs Benedict. Hollandaise may not make another appearance until spring when it is required for the first tender asparagus.
It is the easiest sauce you’ll ever make even though it seems complicated on the front end. All you need is a garden variety blender.
If raw egg yolks scare you you’ll never know the glories of a true Hollandaise. Yes, you can buy a packet of it at the grocery store but that’s just a pathetic ghost of the real thing. Since I only buy organic farm eggs I’ve never worried about raw yolks. If you die of anything from this sauce it will be the copious amount of butter required.
I was going to spend this post talking about the new year and all my hopes and dreams for it. Then I thought, nah. Let’s just talk about the King of Sauces. I hope you try it. It will make 2019 the best year of your life.
Blender Hollandaise for Two
2 egg yolks at room temperature
1 ½-2 tablespoons lemon juice
½ teaspoon salt
14 teaspoon pepper
Pinch cayenne pepper
6 tablespoons 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.