Hollandaise Sauce

 

Hollandaise sauce is very versatile and easy to make once you have practiced a few times.  You need to keep the heat at medium or below and constantly stir it.  If you need to walk away while you are cooking it, remove it from the heat while you are gone.  You also don’t want to stir it too hard, or you can break it down.  If it breaks down or isn’t thick enough, you can whisk in an additional egg yolk and that should repair it.  I juice 2 lemons to get the 6 tablespoons of juice and strain it before using to remove any seeds.

 

 

6
egg yolks
6
tablespoons lemon juice (fresh is mandatory)
1
cup butter

 

 

Stir egg yolks and lemon juice vigorously in saucepan.  Add 1/2 cup butter.  Heat over low heat, stirring constantly until butter is melted.  Add 1/2 cup butter, whisking slowly until butter is melted and sauce thickens.  If the sauce does not thicken enough, you can whisk in 1 more egg yolk and stir until the sauce thickens.  Makes 1-1/2 cups sauce.

 

Sauce is excellent on vegetables, etc. (broccoli, asparagus, etc.) as well as for Eggs Benedict or other main dishes.