eMom Recipe Wiki | Hollandaise Sauce

Hollandaise Sauce

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Eggs Benny on a Bagel
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Eggs Pacific
  • 4 egg yolks
  • ¼ tsp. salt
  • ½ c. whipping cream
  • pinch dried mustard
  • 2 tbsp lemon juice (fresh lemon juice is best; if using juice from a squirty bottle add slightly less - half?)
  • ½ c. butter
  • pinch cayenne pepper

Combine egg yolks, cream, salt, mustard and lemon juice in 4 c. glass measure. Melt butter in microwave. Pour butter slowly into the yolks, whisking mixture constantly until smooth. Microwave on Medium for 2 mins, stirring every 30s until sauce thickens.

If the sauce is just on the cusp of thickening but you’re worried that any more time will curdle it, adding a pinch of flour will thicken it right up.

Refrigerate leftover sauce; reheat on low power whisking often.

4 egg yolks yields enough sauce for about 6 poached eggs. 2 yolks yields enough for 4.

Update: I tried this substituting a mixture of melted butter and milk instead of the cream since I didn’t have cream. It worked fine. You might also considering the no-cream Hollandaise recipe.

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