14 February 2010

Hollandaise Sauce

What to do with 3 slices of Jamon and about 1/2 a bunch of asparagus leftover in my fridge ?? I think I could just eat the Jamon as it is (they are THAT good) ... but with a little bit of Hollandaise sauce , I might be able to tie both of them together for a quick snack.

After all, this is the perfect sauce for eggs benedict, draping over asparagus or over salmon.

So...For a quick Hollandaise sauce...

The basic recipe portions are for each egg yolk, 1 teaspoon of water, add 1 teaspoon of lemon juice and approximately 5 tablespoons butter. Then season with a pinch of salt and freshly ground black pepper.

If the Hollandaise gets too thick, then you can get it back down to a pouring consistency by adding a bit of hot water.

Hollandaise Sauce
Portions are for two people, double the recipe as needed
  • 1 egg yoke
  • 1 teaspoon of water
  • 1 teaspoon lemon juice (may need a bit more depending on taste)
  • 5 tablespoons butter
  1. Bring a small saucepan 1/2 filled with water to boil, then reduce to a slow simmer.
  2. Using a Pyrex bowl or something similar, gently whisk together the egg and teaspoon of water
  3. Place the bowl over the saucepan (do not allow the bowl to touch the simmering water), and whisk in a tablespoon of butter at a time.
  4. Add in the lemon juice and continue whisking over the simmering water bath until the sauce thickens.
  5. Season with salt and pepper to taste. If you prefer the sauce to be a bit more tangy, simply add in a bit more lemon juice.
  6. Serve immediately.


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