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Classic French Hollandaise Sauce

Everyone needs a great go-to recipe for classic French Hollandaise sauce. You know, that rich, smooth, heavenly, and delightfully lemony sauce. The one that we “health-nuts” try like hell to avoid? The sauce that makes eggs Benedict worth waking up early for, and going to brunch on Sunday. That sexy sauce that makes asparagus sing. The very sauce when poured over salmon entices even small children to devour. Yes dears, Hollandaise is the sauce you need to learn to make.

I see you rolling your eyes over there. I know what your thinking. I’m here to tell you that if you can follow a recipe you can make this fabulous sauce. I just know it! So make Julia Child proud of you. And get your whisk ready. Remember to remain vigilant, and as my foodie-friend James insists “honey, you just can’t walk away from the stove!!!”

Bon Appétit!

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Eggs Benedict with Sautéed Spinach & Mushrooms, and side of home fries.

One of my favorite breakfasts. Just substitute lobster for meat. Heavenly.

* I read somewhere that when Martha Stewart was in Jail she was asked the question: “What did you miss the most in jail?” She didn’t mention her daughter Alexa, her beloved dogs, or even one of her gorgeous estates.

She said “lemons.” She missed the flavor of lemon most of all. I love you Martha.

 

Classic French Hollandaise Sauce

(Recipe adapted from Alton Brown)

Ingredients:

  • 3 egg yolks
  • 1 teaspoon water
  • 1/4 teaspoon sugar
  • 12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
  • 1/2 teaspoon kosher salt
  • 2 teaspoons freshly squeezed lemon juice
  • 1/8 teaspoon cayenne pepper

Directions:

  1. Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.
  2. Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.
  3. Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until you pull your whisk through, the mixture coats the whisk (like in the photo above).
  4. Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. *You may cheat and slowly add melted butter instead of the chilled pieces. But remember, “you just can’t leave the stove!”
  5. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm. If the sauce starts to break, whisk in some warm water.
  6. To make Sauce Béarnaise I add some finely chopped tarragon and fresh black pepper. Yum.
  7. Enjoy!

 

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