Hollandaise is a great sophisticated sauce that can be surprisingly easy to make. If you have a blender or even just a whisk it is incredibly easy! Even Julia Child made this recipe with a blender. Rich, tangy and luscious hollandaise can be poured over simple steamed vegetables like asparagus or broccoli or a simple poached fish like salmon. This basic recipe can be expanded easily by substituting white wine vinegar for the lemon juice and adding tarragon (which then turns the sauce into a “bearnaise” sauce recipe).
Egg Yolks, Melted Butter, Lemon Juice and spices. So easy!
- 3-4 Egg Yolks (best if eggs are at room temperature)
- Dash Hot Sauce
- 1 stick (which is 4 ounces or 1/2 Cup) Melted Butter
- 1-2 Tablespoons Fresh Lemon Juice
- Salt and Pepper (most chefs use White Pepper)
Break egg yolks in a bowl first, just in case some of the whites or some shell accidentally fall in. Melt the butter in a microwave proof dish (like a glass Pyrex) in 10 second increments until melted.
Put all except the butter in the blender.
The Eye of the Hollandaise Storm in the blender.
Slowly add the melted butter through the hole at the top of the blender until fully blended and thickened. Done!
Hollandaise over Eggs for brunch.
Pour over poached eggs on ham and toasted english muffins or Udi’s GF bagels (as we made for our son last week) for a great Eggs Benedict breakfast. Or, even just fried eggs on toast with this sauce, upgrades any simple breakfast easily.
