Classic Hollandaise
By
Carol Davis
@FadingParadise
5
I love Eggs Benedict, but can't always find it at my local restaurants. So I learned to make it from the chef I worked for once. He also served it on fresh, blanched asparagus.
Blue Ribbon Recipe
Hollandaise sauce is divine with its creamy texture and lemony flavor. Most people think it's hard to prepare, but this version is simple. Carol gives great advice on how to correct the sauce in case the sauce begins to lose its creamy texture. It's a must for Eggs Benedict and is delicious drizzled over asparagus or grilled fish. 
Ingredients
-
4egg yolks
-
1/2 cbutter, cut in thirds
-
2-3 tspfresh lemon juice
How to Make Classic Hollandaise
- Place egg yolks and 1/3 of the butter in top of a double boiler.
- Cook over hot, not boiling, water until butter melts, stirring rapidly.
- Add 1/3 more of the butter and continue stirring. As mixture thickens and butter melts, add remaining butter, stirring constantly. (Water in bottom of double boiler should not touch top of pan.)
- When butter is melted, remove pan from hot water; stir rapidly 2 minutes longer. Stir in lemon juice a teaspoon at a time; season with dash salt and dash white pepper.
- Heat again over hot water, stirring constantly until thickened (2 to 3 minutes). Remove from heat at once. If sauce curdles, immediately beat in 1 or 2 tablespoons boiling water. Makes 1 cup.
- NOTE: If your sauce breaks (separates) like mine did this morning, immediately pour into a blender and turn on blend setting. Then continue adding lemon juice. As you can see my sauce turned out perfect!
