Blogs

[#1]

Hollandaise Sauce

Makes 1 to 1½ cups

Ingredients:

3 egg yolks

1 tablespoon lemon juice

¼ teaspoon salt

½ cup butter (1 stick), melted

pinch cayenne pepper

Blender Directions:

1. Combine the egg yolks, lemon juice and salt in a blender jar. Blend until well mixed.
2. Slowly drizzle in the melted butter.
3. Season with salt and cayenne pepper. Hold the Hollandaise in a bowl covered with plastic wrap, over a barely simmering water bath.

By Hand Directions:

1. Bring a medium saucepan of water to a boil over medium-high heat. Once the water has boiled, reduce the heat to a minimum and allow the water to cool for about 5 minutes.
2. Combine the egg yolks, lemon juice and salt together in a stainless steel bowl and whisk vigorously until the mixture has almost doubled in volume. Place the bowl over the simmering water and continue to whisk, making sure you don’t scramble the eggs. Remove the bowl from the saucepan if you suspect it might be getting too hot.
3. Continue to stir vigorously, adding the butter as slowly as you can. Continue until all the butter has been incorporated into the egg yolks. The sauce should be thick and smooth. Check the seasonings and add the cayenne pepper. Hold the Hollandaise in the bowl covered with plastic wrap, over a barely simmering water bath.

Want more of The Basics

Shop all of Meredith's favorite kitchen tools--->Here!

Meredith Laurence - Blue Jean Chef