How to Make Hollandaise Sauce

When I was growing up, one of our family traditions was eggs Benedict served on Christmas morning. My father played around with the hollandaise recipe, and soon developed an easy way to make excellent hollandaise sauce every time. Later the recipe was used in two of our family restaurants, and it was loved by the customers.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 6 egg yolks
• ¼ cup boiling water
• 1 cube (¼ pound) of butter (melted)
• Dash salt
• 3 tablespoons freshly squeezed lemon juice
• Blender
• Double boiler (with boiling water in bottom pan)

1. In blender combine yolks and boiling water, blend. For hints on quickly separating the yolks, check out the link in Resources.

2. Add the melted butter and salt, blend.

3. Pour mixture in top pan of double boiler, over boiling water.

4. Cook mixture in double boiler, continually stirring. It will thicken up, keep stirring. Do not cook on direct heat. If you don't have a double boiler, use two pans, where the larger pan is filled with water, and the smaller top pan is filled with the mixture. Set the smaller pan into the pan with the boiling water.

5. Add some lemon juice (to taste) as it begins to thicken. Continue to stir.

6. Cook until thick, continually stirring.

Tips & Warnings

• If sauce becomes lumpy or separated, return to a clean blender and whip until smooth. If necessary, add a drop of boiling water.
• Don’t add all the lemon juice at once. Just add to your personal taste preference.

Resources

• How to Easily Separate Eggs
• More Recipes by this Writer

[acole]

on 7/25/2008 Good recipe.