Hollandaise Sauce is comprised of only a few ingredients, but it is the technique in making it that can be difficult. For me, this was true. Learning how to make Hollandaise was a culinary challenge. The first time I made it, I tried copying the method that I saw a chef do on a cooking show and I didn’t use enough heat to cook it so it came out runny. The second time I made it, I used a different recipe and the eggs separated. The third time, I thought I would try an “easy blender recipe” method, and that failed as well.
I have a low discouragement set point and normally I would have given up, but great Hollandaise sauce has the ability to turn an ordinary breakfast into a luxurious brunch experience. So, I tried again, and voila! I got it! Silky, buttery sauce with a touch of lemon that is creamy and downright wonderful. Here’s how I did it:
First I got everything out and ready. Melted butter…check. Three eggs in a bowl…check. Lemon juice…check.
I used a double-broiler technique. I set a glass bowl over a pot of water that was boiling over medium heat. This was the key, as there are many methods to do this, some requiring direct heat. Some using the microwave. Those methods didn’t work for me.
I whisked together the eggs, lemon, and a big of water first, in a glass bowl set a pot of boiling water.
The texture was light and bubbly. The key at this point: constant whisking for four minutes.
Then, I added the butter, slowly. Immediately, you could see the difference in texture. It started to become very silky.
I simply added the butter slowly and kept whisking for a minute or so. And done!
Hollandaise is meant to be served immediately. When finished, it is light and silky, and gets a little thicker upon standing.
Servings Suggestions
- Roasted Asparagus
- Mini Potato Bites
- Eggs benedict
Hollandaise sauce goes great with roasted potatoes, broccoli, and of course asparagus. You can also use it as a dip for artichokes, or an accompaniment to potato pancakes and most shellfish, especially crab.
But I like it best for eggs benedict, shown here on eggs benedict with smoked salmon.
Since I knew I would be serving it over salmon, I added a little more squeezed lemon juice into the sauce right before serving to brighten up the flavors. The amounts in this recipe will serve about 3-4 servings.
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Ingredients
- 3 large egg yolks
- 1 1/2 tbsp water
- 1 1/2 tbsp freshly squeezed lemon juice about two lemons
- 1/2 cup 1 stick unsalted butter, melted
- cayenne pepper dash
- kosher salt pinch
- white pepper pinch
Instructions
- Using a double broiler, whisk egg yolks with water vigorously and continuously for about four minutes until mixture thickens.
- Remove from heat and stir in lemon juice.
- Slowly whisk in melted mutter until thickened.
- Season with cayenne pepper, salt, and white pepper.
- Serve immediately or keep warm over very gently simmering water, whisking occasionally.
Notes
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