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But Rich Hollandaise is Hard to Make!
I grew up with a grandfather that was a gourmet cook. He made just about everything. But very rarely did he attempt Hollandaise Sauce. I always thought it was well beyond my basic abilities. Until I tried it. Now, I’m hooked. The basic skill is easy: constantly whisking. Even my kids can do that! Don’t shy away from Hollandaise Sauce. The results are amazing and creamy, and sure to become a favorite sauce.
What is Hollandaise Sauce Anyways?
Hollandaise Sauce is the delicious combination of fresh egg yolks, butter, and lemon juice. Because egg yolks can be touchy, to keep them from curdling, heating them gently is a must. I used a glass Pyrex bowl over a pot of simmering water. A boil is too hot, but simmering is perfect for Hollandaise Sauce.
Once you have your Hollandaise Sauce made, it’s a perfect addition to compliment vegetables, or in Eggs Benedict, the wonderful combination of a poached egg and Canadian bacon over a lightly toasted English muffin.
Seriously? Hollandaise is THAT Easy?
Yes, it is! As long as you keep whisking and make sure your water is simmering, not boiling, you will make a perfect, creamy and decadent Hollandaise Sauce. Then comes the hard part…finding more things to pair it with!
4 egg yolks
3 T lemon juice, freshly squeezed
1 T water
1/8 t Worcestershire sauce
1 C butter, melted
In a heatproof glass bowl, whisk the yolks, lemon juice, water, and Worcestershire sauce.
Place the bowl over a simmering pot of water, constantly whisking.
Add the melted butter, 2 tablespoons at a time, continuing to whisk.
As the sauce thickens, whisk, scraping the edges of the bowl.
When the sauce is warm and thick, remove the bowl and serve with your favorite vegetables.
Next time you need a sauce for your veggies, skip the cheese and whisk up a batch of Hollandaise Sauce!