Ingredients with Measurements:
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted and hot
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
Special equipment needed:
- Blender
Step-by-step instructions:
1. In a blender, combine the egg yolks, lemon juice, salt, and cayenne pepper.
2. Blend on high speed for 10 seconds.
3. With the blender still running, slowly pour in the hot melted butter.
4. Continue blending until the sauce is thick and creamy, about 30 seconds.
5. Taste and adjust seasoning as needed.
- Time:
Preparation time: 5 minutes
- Cooking time: 5 minutes
Temperature:
- Hot
Serving size:
- Makes about 1 cup of sauce
Nutritional information:
- Calories: 100
- Fat: 11g
- Carbohydrates: 0g
- Protein: 1g
- Sodium: 80mg
Substitutions for ingredients:
- You can use lime juice instead of lemon juice.
- You can use salted butter, but adjust the amount of salt accordingly.
Variations:
- Add chopped fresh herbs such as parsley, chives, or tarragon for a different flavor.
- Use this sauce as a base for other sauces such as béarnaise or choron.
Tips and tricks:
- Make sure the butter is hot when you add it to the blender to ensure a thick and creamy sauce.
- If the sauce is too thick, add a tablespoon of hot water and blend again.
Storage instructions:
- Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the sauce in a double boiler or in the microwave on low power, stirring occasionally.
Presentation ideas:
- Serve the sauce over poached eggs, grilled vegetables, or fish.
Garnishes:
- Garnish with chopped fresh herbs or a sprinkle of paprika.
Pairings:
- Serve with asparagus, salmon, or steak.
Suggested side dishes:
- Roasted potatoes, sautéed spinach, or a green salad.
Troubleshooting advice:
- If the sauce separates, start over with a new batch of egg yolks and slowly add the separated sauce to the new batch while blending.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
- Hollandaise sauce was created in France in the 17th century and was named after the Dutch who were known for their butter and egg dishes.
Flavor profiles:
- Rich, buttery, tangy, and slightly spicy.
Serving suggestions:
- Serve the sauce warm or at room temperature.
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