Use it over fish, steamed vegetables like broccoli or asparagus, or on
top of poached eggs, bacon, and English muffins.
Ingredients
- 3 egg yolks (see how to
separate eggs)
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne (optional)
- 10 tablespoons unsalted butter (if using salted butter, skip the
added salt)
Method
1 Melt the butter slowly in a small pot. Try not to
let it boil – you want the moisture in the butter to remain there and
not steam away.
2 Add the egg yolks, lemon juice, salt and cayenne (if using)
into your blender. Blend the egg yolk mixture at a medium to medium high
speed until it lightens in color, about 20-30 seconds. The friction
generated by the blender blades will heat the yolks a bit. The blending
action will also introduce a little air into them, making your
hollandaise a bit lighter.
3 Once the yolks have lightened in color, turn the blender
down to its lowest setting (if you only have one speed on your blender
it will still work), and drizzle in the melted butter slowly, while the
blender is going. Continue to buzz for another couple seconds after the
butter is all incorporated.
4 Turn off the blender and taste the sauce. It should be
buttery, lemony and just lightly salty. If it is not salty or lemony
enough, you can add a little lemon juice or salt to taste. If you want a
thinner consistency, add a little warm water. Pulse briefly to
incorporate the ingredients one more time.
Store until needed in a warm spot, like on or next to the stovetop.
Use within an hour or so.
Makes about 1 cup of sauce, good for about 4-6 servings.
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