Hollandaise Sauce

Hollandaise sauce can make the home cook cry. Don’t ask me how I know this. I just do. Here is a sure-fire recipe that will not make you cry and will have your friends & family begging for the recipe. Again, I just know. You’re welcome, friends & family.

Hollandaise Sauce

• 6 large egg yolks
• 2 sticks unsalted butter (or one cup)
• 1 tablespoon water
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt (plus more if needed)
• 3/4 teaspoon coarse white pepper (or coarse ground pepper)
• 1/8  teaspoon cayenne pepper
• 1/2 teaspoon lemon pepper (optional)

First, separate the egg yolks from the egg whites. You can do this by cracking the egg on the counter, holding the egg over a bowl, and letting the egg whites drop into the bowl while shifting the yolk back and forth from one side of the eggshell into the other until all you have left is the yolk. Place all four yolks in the blender. Set egg whites aside.

Melt real butter on medium heat in a saucepan or in the microwave.  Watch closely so that it does not begin to burn. Melt completely until butter just begins to boil. Remove from heat. Set aside.

Add water and lemon juice to the egg yolks in a blender.

Blend for 1-2 minutes on medium-high speed. The air this process creates is key to your sauce succeeding.

When the butter cools down a bit to about 130°F, very slowly add melted butter while the blender is still blending. If it’s too hot, it will curdle the eggs. If too cold, it won’t cook the eggs to a safe temperature. Add about a teaspoon at a time until the sauce begins to thicken. Do not add it too quickly or the eggs will cook too fast and curdle.

Add salt, white pepper, cayenne pepper, and, if desired, lemon pepper. She is lovely.

Give a little try to make sure the sauce tastes great.

She is perfect for eggs, salmon, and broccoli. She is impressive. She is hollandaise.

Notes Regarding Eggs

• Refrigerate egg whites for other uses such as brushing on dinner rolls or danishes before baking for shiny tops, making egg white omelets or making fancy cookies & cakes.
• When using egg whites up rather than a whole egg for baking, 1/4 cup of whites will equal one large egg.
• The more farm-fresh your eggs, the more golden your sauce will be.

{EAV

:4522e34eecf51710Refrigerate egg whites for other uses such as brushing on dinner rolls or danishes before baking for shiny tops, making egg white omelets or making fancy cookies & cakes.}