Celebrating Modern Jewish Living Through Food, Tradition, and Family
The Backstory: Hollandaise sauce is one of those classic and decadent toppings that have been around forever. It can turn the most basic vegetable, like grilled or sauteed asparagus, into a culinary masterpiece. Hollandaise is rich, savory, creamy and definitely high in calories, but then again, it’s not an everyday indulgence, so when you’re going to do it–you should really do it right. This recipe will get you there. More of the Backstory after the recipe…
- 3 egg yolks
- 2 tbsp. fresh lemon juice
- 1/4 tsp. Kosher salt
- dash cayenne pepper
- 1/2 cup unsalted, hot melted butter or margarine
Place the eggs yolks, lemon juice, salt and cayenne pepper into a blender and pulse for a few seconds. Using the opening in the blender lid, gradually add the butter in a steady stream, with the blender on high speed. When all the butter is incorporated, turn blender off. Serve immediately.
To keep sauce warm, place blender container in 2-3 inches of very hot tap water. Do NOT use boiling water.
…The Backstory continues: This sauce should be served immediately after it is prepared as it cools off quickly. It also does not taste quite the same after reheating, so it’s not one of those sauces that you’ll find yourself saving as a leftover, so definitely plan on using it when you make it. After all, there are a few steps involved in preparing it, so you might as well enjoy the fruits of your labor. There is a way to keep the sauce warm after cooking and it works quite well.
This recipe is slightly different than the standard one in that it uses a blender. Remember to have all ingredients nearby and work quickly, following the directions. I have served this on asparagus, croquettes, and of course, Eggs Benedict.
NOTE: The recipe for Eggs Benedict offers a different preparation option for Hollandaise sauce that does not utilize a blender. Either option will give you outstanding results.