June 23, 2012

Easy Hollandaise Sauce

I promised this recipe to a friend back in May.  Since then there has been a pink post it note on my lap top reminding me to post it.  You wouldn't think it would be that hard since it is just a few ingredients and all the steps are in my head, would you?  I couldn't remember the exact proportions and getting from the computer to the recipe box at the same time seems to be an elusive goal sometimes.

This is a fabulous recipe. I found it in a recipe book back when Allen and I were first married.  The old fashioned method for Hollandaise sauce was way too  much trouble to be worth it.  However, I discovered my hubby would eat just about any vegetable if I put some sauce on top.  So we can thank all the eggs and butter in this recipe for his healthier lifestyle today.  Figure that one out, okay.  While you chew it over I will tell you today he loves veggies, even without the sauce, as long as he has some meat on the side.  Remember that discussion about how our happy marriage was all about compromise?

This is perfect over some roasted asparagus, grilled fish, leftover beef or eggs Benedict.  In fact, there is nothing I have found that isn't a little more delicious with some Hollandaise over top.

It doesn't seem like a large batch but it goes a long way and unless we have company one does it for our family... and remember I said we really like this stuff.  If you need to double it, make two batches.  It does not come out if you increase the measurements.  I suspect it has to do with it being too  much mass to cook the egg properly, but I have tried it many times and it never works.  This does not really reheat well so make it just before sitting down to eat or plan on serving at room temperature, which I think is quite nice in its own way.  


2 egg yolks (freeze the whites for another recipe or save them to toss in an omelet or scrambled eggs for breakfast)

1 Tablespoon lemon juice

1/8 teaspoon salt.

6 Tablespoons butter

1.  Mix lemon juice, salt and egg yolk in blender until combined and a little frothy.
2.  Melt butter in microwave safe dish until hot and bubbly (I use a Pyrex measuring cup)
3.  With blender running, pour bubbling butter into egg mixture through the top spot.  The butter must be right from the microwave bubbling in order to properly cook the egg.  Let the blender run until all the butter is added and sauce is thickened.

1 comment :

  1. Kat,

    And here I thought after all these years, Hollandaise Sause would be so complicated that I never looked it up. After this, my family is in for a treat. I love all the ideas you also gave to serve it with other foods.

    Love and Hugs ~ Kat