Its totally decadent but oh so good. It tastes so good yet isn’t so good for you so eating it is reserved for special occasions. With three ingredients it is simple to make. And whether you pour it over steamed vegetables or a poached egg it turns the dish from basic to fancy. What it is you ask? Why it is hollandaise sauce.
A good hollandaise sauce is so rich and velvety that a little goes a long way. And with three ingredients–egg yokes, lemon juice and a whole lot of butter—it is simultaneously simple yet fancy. The key to a good sauce is low heat, a lot of whipping and even more patience. But stick with it and you will be rewarded. So go ahead and make it for a special occasion or an ordinary meal that you want to make special.
4 egg yolks
1 1/2 tablespoons lemon juice
1 tablespoon water
1/4 teaspoon salt
1 tablespoon cold butter
2 sticks (16 tablespoons) unsalted butter, softened
- Using a whisk, beat the egg yolks in a small saucepan for one minute.
- Add in the lemon juice, water and salt and continue beating for an additional minutes.
- Drop in the one tablespoon of cold butter and place the pan over low heat. Beat the egg yolks continually a moderate speed until a creamy layer forms over your whisk. Remove the pan from the heat as needed in order to prevent the eggs from cooking too quickly.
- Once the yolks are creamy, remove the pan from the heat.
- Continue beating and add the butter to the yolks by half teaspoon then teaspoon full, beating well until eat addition is absorbed.
- When the sauce has the thickness of a heavy cream begin adding the butter but the tablespoon full.
- Correct the seasonings if needed and serve immediately.
Yields: 1 cup