Hollandaise

While most often associated with Eggs Benedict (poached egg on Canadian bacon on a toasted English muffin, topped with Hollandaise and a sprinkling of chives), Hollandaise is great over steamed asparagus or broccoli, or as a sauce over a beautiful filet of beef.

The basics for Hollandaise are egg yolk, lemon juice, water, salt, pepper, and butter. I’ve toyed around with several recipes and methods, both hand and blender techniques, as well as the double-boiler method. The easiest and most rewarding for me is the One-Pot Hollandaise Sauce recipe I picked up during Boot Camp at The Chopping Block in Chicago. Its equipment requirements are easy – a saucier and a whisk (this one works very well) – and it’s easy!

INGREDIENTS (for about 1 cup)

2 egg yolks
2 tablespoons water
Juice of 1/2 lemon
1 stick butter, cut into tablespoon-size pieces (those lines on the wrapper)
Cayenne pepper, to taste (optional)
Salt and pepper, to taste

DIRECTIONS

Place all of the ingredients in a slope-sided saucier. For the indicated quantity of ingredients, a 2-qt saucier is quite sufficient; use a 1-1/2 qt if you are halving the recipe for just one person.

Place the saucier over low heat (you want the temperature to be just slightly above the melting point of the butter) and start whisking. Whisking is key, as it’s what emulsifies the Hollandaise so that the water and butter, with the help of the egg yolk, mix and become smooth.

Continue whisking until the sauce begins to thicken – about 5 minutes. At this point the mixture will be steaming slightly, and your whisk will leave a trail exposing the bottom of the pan.

Remove the sauce from the heat and whisk in the cayenne, if using, and the salt and pepper.

Serve warm, and be sure there is enough bread to mop up any extra!

BONUS TIP!

If you’d like a decidedly Southwestern take on Hollandaise, drop the cayenne, and add a slight pinch of Smoked Jalapeño Powder. Not only will you ratchet up your Hollandaise, you’ll be helping a fabulous cause. Better yet, if you’re close to a firehouse, try this Fire Salt. Keep water handy! (back to Top)