If you love eggs benedict or fresh vegetables with a rich creamy hollandaise sauce, this recipe is for you. After seeing this sauce, a French Master chef friend said, “You could show 80% of professional chefs to make hollandaise – most of them use powder.”
Throw away the powder, you won’t believe how easy this is to make – it does take a little care and patience, but if I can do it – I dang well know you can, too! This sauce will give a gourmet touch to your eggs benedict, light chicken and fish dishes or any steamed veggies.
Homemade Hollandaise Sauce
The secret with this sauce is not to rush the butter. One drop at a time is a little bit impractical, but as you whisk the butter into the sauce, let each drop or two of butter slightly thicken before adding more. You'll be able to tell while you're whisking that the sauce is starting to "take".
Author: The Foodie Whisperer
Recipe type: Sauce
Cuisine: French, Breakfast
Serves: 4 servings
- 2 egg yolks
- 2 tablespoon cider or white wine vinegar
- 1 teaspoon white pepper
- 1 teaspoon kosher salt
- 1 dash of Pepper Sauce (Tabasco or equivalent) to taste
- 1 stick of butter
- 1 squeeze of fresh lemon juice
- Melt the butter and set aside to cool. Keep it slightly above room temperature so that it stays liquid. Meanwhile, Reduce the vinegar, white pepper, salt and pepper sauce by half by bringing to a simmer in a small stainless steel sauce pan (This helps to concentrate and layer the flavors).
- Allow the pan to cool a bit (warm enough to touch, but not hot enough to burn) and then add the egg yolks. Very slowly, get the pan just warm enough so that the egg yolks begin to thicken as you continuously whisk them. (Note: many recipes recommend a double boiler or holding the pan over steam, but I find it is still too hard to control the heat. If needed work your pan on and off the burner to control the heat while whisking just until the yolks thicken).
- Once the yolks have thickened begin adding the butter a drop at a time every 4-5 seconds continuously whisking. You will feel and see the texture begin to slowly change. Once you're about ¼ way through the butter, you can start to add it at a slow drizzle. You will know if you're adding the butter too fast because the sauce will begin to thin and you'll get butter slicks in your sauce. Simply stop adding butter for a minute or so and whisk vigorously if this happens.
- Once all the butter is added, season to taste with a squeeze of lemon, salt and pepper and serve over your favorite dish. This sauce is meant to be served immediately at or just above room temperature. Don't attempt to heat it, as the emulsion will break and you will be left with a greasy, clumpy mess.
- Enjoy and Cheers, my friends!
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