Quick, Easy & Delicious Hollandaise Sauce
Posted by Abby Rose on Sun, Apr 03, 2011 @ 10:43 AM
Anytime I make something with Hollandaise Sauce in the morning, my guests Oooooh and Awwww over it. Usually at least one of them will ask if it is homemade. Well, if you know me well - you KNOW that I believe anything "made" out of a packet is practically a sin! The following recipe I made up a few years ago. I came up with a few shortcuts on how to perfect my own version of Hollandaise Sauce, and to the true Cordon Blue trained chef - they would consider this blasphemy. However, everyone I have served it too simply thinks it is yummyyyy!
Hollandaise Sauce
2 whole Eggs
2 whole Lemons
1 Tablespoon Dijon Mustard
1 stick Butter
1/8 cup Water
pinch of Cayenne Pepper (if you are afraid of heat, Paprika may be substituted)
- Fill a sauce pan 3/4 of way with water, bring to a boil. (If you have double boiler, use it!)
- In a glass or metal pan, that fits securely over the sauce pan - combine eggs, mustard, the juice from two lemons and water. Whisk well.
- Melt butter in seperate saucepan, being careful not to scorch it. Once melted, add the butter slowly to egg mixture making sure to keep whisking so as not to curdle the eggs.
- Place this bowl on top of sauce pan, and heat/whisk until mixture becomes thick. If it becomes too thick, thin with a little more water. Once thickened to your desired consistency, whisk in the cayenne pepper and serve.
My favorite version of Eggs Benedict (and many of Combsberrys regular guests) consists of two eggs poached atop English Muffins smeared with fresh Basil Pesto. Top with pancetta, tomato and avocado slices - then a good drenching of hollandaise.... Heaven on a Sunday morning!