Hollandaise sauce is one of those things that seems a bit intimidating to make. I am not sure why. Maybe it is just the separating of the eggs? Or the fact that it is French and therefore hard?! The funny thing is, it is really quite easy to make. It just takes a few ingredients and a couple of minutes. It is certainly not a low-fat food, but every once in a while you just have to treat yourself! The only special equipment you will need is an immersion blender. If you don’t have one, you can do the same thing in your blender. You just need to have the ability to be blending while drizzling in the butter.
This is one of those quintessential fancy brunch foods that is necessary for a perfect eggs Benedict. But it is also great over asparagus at any time of the day! Wait until you see the fun twist I used this batch for. You absolutely HAVE to see tomorrows post if you are a Hollandaise fan, or a brunch fan or just a delicious food fan!
3 egg yolks
1/2 T water
1 T lemon juice
1 stick butter
1 dash cayenne
pinch of salt
- Melt butter completely, but do not allow to brown.
- In a vessel with a widemouth jar or medium bowl, use and immersion blender to mix the yolks, water, lemon juice and cayenne.
- With the immersion blender still running, slowly drizzle in hot butter until completely emulsified. Adjust salt and lemon content to your taste.
- Serve immediately or hold for a short time by placing the bowl of hollandaise into a larger bowl of slightly warm water until ready to serve.