Let me start with saying that this was on my “too difficult” list for a long time.
I used to work at an upscale restaurant called 13 Coins and would enjoy Eggs Benedict every chance I got.
Now that I know what is in it, I am thinking I will enjoy it less frequently. 😉
A couple of weeks ago I got the courage up to give this French sauce a try. Afterall, I am a quarter French. With the help of the world-wide web and a chef who wrote an amazing article on authentic hollandaise, I felt better equipped to tackle my fear.
Could I really truly make hollandaise from scratch that was thick like mayonnaise?
Praise Jesus, I can now!
Let me tell you it is SO good.
YOU CAN DO THIS TOO!
It turns out you don’t have to be a chef named Pierre to master hollandaise. I’m sure a purist would disagree but for our purposes here’s what you do:
My Hollandaise Recipe:
Put 3 egg yolks and 2 tablespoons of lemon juice into your (Vitamix) blender.
- Whip (on low) the yolks and lemon juice until they turn a lighter yellow
- Add a dash of salt and 10 tablespoons warm (not hot!) melted butter
- Blend on high for about thirty seconds
- Pour mixture into a small pan on your stove over Low heat
- Add in a dash of Cayenne
- Slowly heat through bringing up to no higher than Med-Low
- Stir well scrapping the bottom of the pan
- When mixture gets *really thick its ready!
* If your hollandaise goes from thick to lumpy squirt in a little extra lemon juice, then stir well and you will have smooth hollandaise again. (This is called fixing “broken sauce”.)
I sure hope you’ll give it a shot! Have a great weekend.
Dear Jesus, I am so excited to be able to finally make hollandaise sauce with confidence. It is such a treat! Amen.