HOLLANDAISE SAUCE
Painless and tasty! This sauce is great for eggs benedict or vegetables.
Servings: 4 servings
Equipment
- blender or immersion blender
Ingredients
- 3` egg yolks
- 1 tbsp. Fresh lemon juice
- 1 tbsp. water
- 1/2 cup butter, melted and slightly cooled You do not want it piping hot as it will curdle the sauce mix
- 1 dash cayenne pepper
- salt to taste
- fresh cracked pepper or white pepper
- paprika optional
Instructions
- In a bowl, or blender add the egg yolks. Blend with immersion blender, or standard blender for 30 seconds. This is important to blend 1st so we can get a good texture.
- Next very slowly start pouring in the butter as you are blending. Add the lemon, water, salt, and cayenne pepper.
- Blend until well combined.
- You can serve just as is or heat on the stove. This part takes a bit more work but you CAN DO IT!
- Fill a small saucepan with water, about 1/3 full. Put it on medium - low heat.
- Transfer the sauce to a glass mixing bowl that is large enough to fit on top of the pot but not fall into the water. We want to just fit barley on with the bottom of bowl hanging inside.
- Whisk 5-7 minutes until it thickens. Keep an eye on it so it does not curdle. If it gets too hot remove from the heat. I find about 6-7 minutes is perfect but everyone's stove is different. Just keep an eye on it.
- Remember that it will thicken once removed from the heat too.
- Now serve and sprinkle with paprika and pepper if desired!
- Enjoy!
