Now Hollandaise Sauce is one of those things that I never truly appreciated growing up. I’d see it and instantly turn my nose up at it. Why? Nothing but ketchup ever touched my eggs… well okay not true as I do like my homemade strawberry preserves on it but that’s a whole other story. Yeah I know, make the gag face Ketchup on Eggs! EWWWWWWWWWWWW! Um.. bite me, k? I like it so that’s all that matters *wink*
About 5 or 6 years ago Mr. Fantabulous and I were in Vegas and he got Eggs Benedict and was in pure heaven. I, of course, got dippy eggs (and yes, I’m 7 and still call them dippy eggs… go with it, k!) and instantly ‘stabbed them to death’ by covering them with good ol’ Heinz Ketchup. Of course the utter look of disgust as I placed the bloodied eggs on my jam covered toast I think was more than my honey could take. I got the “Here! Try this once and for all” fork shoved in my face. Actually I think he Ninja’d me while doing it as some how my prized piece of toast concoction was out of my hand and I was inhaling this ‘yucky’ creamy egg thing. So like any 7 year old, it sat there… I refused to chew. Did I mention I can be a brat at times? LOL Well okay, I kinda was doing it a little overboard only because I was being forced to eat something funky looking. LOL
So I gave in, like most wives end up doing, and chewed. I wanted to hate it, I really did but um… I actually liked it. Like a lot. And my being the budding young wanna-be chef/baker/kitchenfantabulous I sat there and picked apart the ingredients and said “Okay, I can make this…only better!”
Now through the years I’ve tried pretty much both methods to making this – in a double boiler and in the blender. I personally HATE HATE HATE making it in the blender. It’s a PITA frankly and you lose complete control over it. For some it works. The biggest issue for those that do the double boiler is that the eggs curdle/cook. So why does this happen?
- You have your heat too high.
- The bottom of your pan is touching the bowl of your eggs (no no no, no touch!).
- You aren’t constantly whisking.
Like anything in the kitchen it just takes practice. You can do this, just take a deep breath, get your ingredients ready and just breath. You got this! With Easter next weekend, think how AMAZING this would be for you and your family before you go hunt for Easter Eggs and Baskets! Keep an eye out for the next post as I’ll give you the recipe on how to make Eggs Benedict!Print
Decadent Hollandaise Sauce
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- 2 1/2 sticks butter, clarified
- 5 egg yolks
- 2 tablespoon lemon juice
- 1/2 teaspoon cayenne
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- In a small saucepan, melt the butter removing the milk solid fats and setting aside. You only want to be left with the yellow clear liquid.
- Fill the bottom of a double boiler with 1” of water and bring to a gentle simmer.
- In the top double boiler over medium heat add the egg yolks and lemon juice and whisk for 2 minutes until the color is a light pale yellow.
- With your whisk moving constantly with one hand, take the other hand and slowly stream in the clarified butter. Go slow as you do not want this to congeal or cook.
- Continue whisking until all the butter is incorporated.
- Add in the cayenne, salt and pepper and whisk.
- If the hollandaise becomes too thick, add in just a teaspoon or two of hot water.
- Remove from the heat and place a lid on the pan to keep the sauce warm until ready to serve.
Recipe Reviews & Comments
I’m actually making eggs Benedict this week for breakfast! Making your corned beef and cabbage right now, so will probably have corned beef hash with dippy eggs for breakfast tomorrow. And yes, I have called them dippy eggs for YEARS! LOL. I usually use deli ham for my eggs Benedict and I’m “frightened” of attempting poaching an egg, so I end up with dippy eggs to top it with. One day I WILL attempt to poach an egg. Any tips? Lol. Gonna try this hollandaise sauce. Have used Tyler Florence recipe for years, but yours looks really good and easy too! Thanks!
Hey Karen 🙂
Poaching isn’t hard but it takes a delicate touch. Fill a pot 2/3rd full with water. Bring to a boil. As the water starts to boil, crack a single egg into a 1/3 cup measuring cup with a handle. As soon as the water boils, reduce to a simmer (you just want to see bubbles come to the surface but not a rolling/continue boil). Add a Tbl of vinegar (go with a mild one to not impart bitterness to the egg). Next lower the egg into the water and tip it out of the cup in one fail swoop (but be gentle). You want to “slip” the egg into the water. DO NOT STIR. Cook for 3-4 minutes, use a slotted spoon to remove it from the water and carefully pat dry.
Best Kitchen Wishes!
Would this work with Ghee.
Yes this would! Just make sure to not boil it; just melt it. The result will be rich and decadente.
Best Kitchen Wishes!