27 April 2011

I made Hollandaise sauce for the first time the other night. I was a bit intimidated by it, but it turned out pretty well. I used this Tyler Florence recipe.

Hollandaise Sauce

4 egg yolks
1 tbsp freshly squeezed lemon juice
½ cup unsalted butter, melted
Pinch cayenne
Pinch salt

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (the water should not touch the bottom of the bowl). Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Makes 1 cup.

It was easier than I thought it would be. And it tasted pretty good. I didn't have unsalted butter on hand, so I had to use salted. Even though I didn't add any extra salt, the finished sauce was a tad on the salty side, so next time I will use unsalted butter.

I served it over my Baked Egg Potato Boats and roasted asparagus. Yum!

My three-year-old absolutely loved the Hollandaise sauce. She ate it all off of her potato and then said, "More holiday mustard, please!"



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