This is an easy recipe for Hollandaise sauce. The recipe is pretty much right from The Frugal Gourmet [amazon.com] cookbook, with just a couple notes from me.
This sauce is delicious, and is my favorite for putting on practically everything. The old method of preparation, using a double-boiler, is time-consuming and definitely not foolproof or even easy. This method, using a blender, or Cuisinart (food processor) works very well and is quite simple and easy.
Melt the stick of butter in a sauce pan, and keep warm. Into the blender place the yolks, salt, mustard, lemon juice, and Tobasco. Blend for three seconds. Heat your melted butter until it just starts to sputter, but not burn. Then turn the blender back on, and while the blender is going, slowly pour in the hot butter. The temperature of the butter is the secret: It must be very hot, and the hollandaise sauce will thicken immediately. To make a smoother silkier sauce, use only the clarified portion of the melted butter, carefully pouring and leaving the white milk solids in the sauce pan. Personally, I find that pouring in all the butter, including the milk solids, makes for a much tastier sauce, and seems less wasteful to me.
The texture should be that of a thick sauce. If your sauce is more of a custard, or if it resembles curdled milk, then you added the butter too quickly.
Serve on vegetables, poached eggs, or meats, potatoes, spouses...
I love this easy hollandaise sauce on asparagus, or broccoli, or salmon, or eggs Benedict, or just about anything.
This site is protected by copyright and trademark laws under US and International law. © 2002-2016 M. Craig Weaver All rights reserved.
Rendered: Saturday July 30 2016
My opinions are not regulated by any recognized authority - I am neither competent nor authorized to dispense advice of any kind. It is probably best to ignore me.