Hollandaise sauce – don’t be intimidated

I’ve heard several people comment on how scary it is to contemplate making Hollandaise sauce, but really it’s not a big deal. I got my recipe from Betty Crocker. Betty has a lot of basic recipes so if you want to make something you haven’t made before, check with Betty.

Anyway, the secret to easy Hollandaise is low temperature. Use a small saucepan that has high sides so you can whisk without it flying all over the kitchen. And don’t stop whisking! You have to keep the mixture from separating, so whisk constantly. I put Hollandaise on anything…fish, chicken, steak, veggies, and of course for Eggs Benedict (ham) or Eggs Florentine (spinach). It’s a great brain food…plenty of fat to keep those neurons talking to each other.

Hollandaise Sauce

3 egg yolks
1 tbsp. lemon juice
1/2 cup butter

Combine eggs yolks and lemon juice and whisk in small saucepan. Turn on the lowest heat possible and add half the butter. Whisk constantly until the butter is melted, then add the other half. Whisk again until melted, then continue whisking until the mixture thickens. As soon as it thickens, take it off the heat and serve. Too much heat will curdle the mixture. If it curdles, add another egg yolk and whisk vigorously until smooth again.




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