Tuesday, May 4, 2010

Easy Hollandaise

Many vegetables are coming to your market. Among them are asparagus and artichoke. Both of which lend themselves well to a rich and smooth sauce, like hollandaise.

The standard sauce calls for whisking the eggs over a double boiler while adding in the butter until fully incorporated. It can be time consuming as well as if you don't add the butter with enough emulsion the sauce can "crack" or separate.

Here is a much better way to get the same results.

Easy Hollandaise Sauce

1 stick (yes, a whole stick) unsalted butter (this is 8 tablespoons / 4 ounces)
3 egg yolks
2 tablespoons fresh lemon juice
1/4 teaspoon salt (I used Kosher here)
1/4 teaspoon Dijon mustard (optional)
Pinch white pepper (traditional recipes also call for a pinch of cayenne)

Melt the butter in a small pot or microwave glass container till fully melted and hot. In the mean time, fill blender with remaining ingredients. Cover and blend for 30 seconds. Uncover (or through the center hole) drizzle hot butter very slowly into the whizzing blender, allowing time with each little drop for the butter to absorb into the eggs and emulsify. Serve immediately over asparagus or use as a dipping sauce for those artichokes.

Leftovers - This recipe makes about 3/4 cup of hollandaise. But leftover hollandaise can become a added plus! It can turn a plain omelet into heaven, and of course there is eggs Benedict as well as over poached Salmon.

To rewarm Hollandaise - A gentle warming is key, otherwise the egg cooks and the texture becomes more grainy than smooth. A double boiler works best.

On your next cooking event, see if this simple sauce can become a part in making some of the more ordinary foods richer and tasty.

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