Hollandaise Sauce

Homemade hollandaise sauce is a thousand times more satisfying than anything out of a jar, packet or can.  It takes less than five minutes, and is essential for Eggs Benedict.   It’s also great on artichokes, asparagus, green beans, or plain poached eggs.  We went through a lot of hollandaise during the holidays, often preparing several cups at a time–though in our defense there were 16 people at most meals.  I’ve done the double boiler method a bunch, and am pretty good at it, but its more finicky than the blender method.  So if you have a blender, and are making at least a cup of sauce, this is my recommendation.  Quick disclaimer about the sauce in these photos–I added a little too much water and thinned it more than I usually do.  I will improve the photos next time I have good lighting and a thicker sauce…It was still super tasty in its thinness.

When not with my massive family, I sometimes need a smaller quantity of sauce, and I’ve included that version below as well.  And I know it sounds completely blasphemous to use microwave and hollandaise in the same sentence.  But, my older brother convinced me to try it, and I’ve had good results.

Time Out For Safety.  If you are feeding pregnant ladies, children, elderly or immunocompromised individuals you may worry a little more about salmonella.  For the rest of us, salmonella is unpleasant, but probably won’t cause our death.  We used to only worry about cracked eggs, but it turns out that yolks can be infected even in intact eggs as its transferred directly from the mother chicken’s ovary (probably more than you wanted to know….)  Anyway, the lemon juice puts the sauce at 4.15% acid in aqueous phase with a finished pH of around 3.8, which can help destroy salmonella by itself.  However, if you are using the utmost caution, then you’ll want to mix the yolks and lemon together in a double boiler, and whisk it constantly until it reaches 150F on an instant thermometer.  Diluting the egg yolks with the acidic lemon juice before heating will help prevent the yolks from coagulating while you raise them to the necessary safe temperature.  You can then proceed with the recipe normally.

Blender Hollandaise Sauce

Adapted from Julia Child’s Mastering the Art of French Cooking

Makes 1 cup

3 egg yolks

1 1/2-2 tablespoons lemon juice

1/4 teaspoon salt

1/2 cup hot melted butter (foamy not browned)

Optional additions: dijon mustard, cayenne, fresh herbs, etc

Place egg yolks,  lemon juice,  and salt into the jar of a blender.  (The sauce in the photo is very thin, and probably had 3-4 tablespoons of water...it should be left out...will update the photo at some point). Blend for a few seconds.  Remove the inner portion of the blender lid, turn the blender on high and begin pouring a slow, steady stream of butter to the egg mixture.  Continue blending until all the butter is poured in–about 30 seconds–and the sauce should be done.  At this point, you can add a little more lemon to taste, a bit more hot water to thin it out if needed, or optional flavor additions-just blend for a few more seconds after the additions.

Microwave Hollandaise for One or Two

Just shy of 3 tablespoons of butter (2 tablespoon plus 2 teaspoons)

1 egg yolk

2-3 teaspoons lemon juice

Salt

Put the butter in a two cup glass measuring cup,  and soften the butter in the microwave for a few seconds.  In a small bowl, mix the egg yolk and lemon juice.  Stir the egg mixture into the softened butter and allow to rest for one minute.  Microwave on high, stopping every 15 seconds to stir, until it is thick and smooth.  It may be lumpy at first, but keep stirring and cooking.  It will probably take 30 seconds-1 minutes total depending on your microwave.  If your microwave is crazy strong, stop every 5 seconds or turn it down to 60% power.  Salt to taste and adjust lemon juice.