Hollandaise Sauce
For the longest time I made a classic French hollandaise sauce with two or three egg yolks, until I tasted what happens when you use seven, in keeping with the teachings of the chefs David McMillan and Fred Morin, of the restaurant Joe Beef in Montreal. Their advice carries over to the use of a blender instead of a double boiler to make the sauce. It’s a terrific sauce for asparagus, for broccoli, for steaks, for scallops, for eggs Benedict or for my homage to a Joe Beef dish: scallops with hollandaise sauce and shredded duck.
For the longest time I made a classic French hollandaise sauce with two or three egg yolks, until I tasted what happens when you use seven, in keeping with the teachings of the chefs David McMillan and Fred Morin, of the restaurant Joe Beef in Montreal. Their advice carries over to the use of a blender instead of a double boiler to make the sauce. It’s a terrific sauce for asparagus, for broccoli, for steaks, for scallops, for eggs Benedict or for my homage to a Joe Beef dish: scallops with hollandaise sauce and shredded duck.
- Carbohydrate 2.08032000011524 g
- Cholesterol 488.480000412937 mg
- Fat 184.368920155783 g
- Fiber 0.120000001788139 g
- Protein 2.05120000163254 g
- Saturated Fat 116.719496098659 g
- Serving Size 1 1 recipe (266g)
- Sodium 3519.51200002113 mg
- Sugar 1.9603199983271 g
- Trans Fat 12.9472160109053 g
- Calories 1635 calories
Step-by-step
- Put yolks into a small container into which you can fit an immersion blender, or into the jar of a blender.
- Melt the butter in a small saucepan set over medium heat, then allow it to cool for a few minutes.
- Process the yolks for a couple of seconds, then continue to run the blender as you add the melted butter in a slow and careful stream, until you have a thin, emulsified sauce.
- Add the cayenne, lemon juice and salt to taste, blend again to combine and keep at room temperature until ready to use.
My Secret to the Richest, Creamiest Hollandaise Sauce
As a busy professional, I cherish moments of culinary indulgence. While I love experimenting with complex recipes, sometimes the simplest dishes, executed perfectly, bring the most joy. This hollandaise sauce is one of those recipes. For years, I followed traditional methods, using a paltry two or three egg yolks. The results were decent, but lacked the richness and depth I craved. Then, I stumbled upon the secret: seven egg yolks.
This revelation came from the culinary wizards at Joe Beef in Montreal – David McMillan and Fred Morin. Their innovative approach, using a blender instead of a double boiler, not only streamlines the process but also creates an unbelievably smooth and luxurious sauce. This isn't your grandma's hollandaise; this is a luxuriously decadent sauce that elevates any dish.
The beauty of this hollandaise lies in its simplicity. With just a handful of readily available ingredients – butter, egg yolks, lemon juice, salt, and a pinch of cayenne – you can transform a simple piece of grilled fish, a plate of asparagus, or even a humble breakfast egg into a culinary masterpiece. The seven egg yolks are key; they contribute to the sauce's incredible richness and creamy texture. The blender ensures a perfectly emulsified sauce every time, without the worry of curdling or separation.
I've used this hollandaise on everything from perfectly seared scallops (a nod to Joe Beef's iconic dish) to vibrant green asparagus, and even as a decadent topping for eggs Benedict. The versatility of this sauce is truly remarkable. It's rich enough to stand up to hearty meats, yet delicate enough to complement the subtlest of flavors.
The process itself is incredibly quick and straightforward. The blending method eliminates the need for a double boiler, saving valuable time and effort. It’s a technique perfect for busy weeknights or even a relaxed weekend brunch. The subtle heat of the cayenne adds a delightful kick, balancing the richness of the butter and egg yolks.
This isn't just a sauce; it’s an experience. It’s the embodiment of simple elegance and luxurious taste. It's a testament to the fact that sometimes, the most extraordinary results come from the simplest of methods and the willingness to embrace a little culinary daring. So, ditch the traditional methods and embrace the seven-yolk, blender-powered hollandaise revolution. Your taste buds will thank you.
Beyond the Basics:
While the basic recipe is incredibly versatile, feel free to experiment with variations. A touch of Dijon mustard can add a tangy depth. Fresh herbs, such as chives or tarragon, can introduce a refreshing aromatic note. For a spicier kick, increase the amount of cayenne pepper to your liking. The possibilities are endless!
Serving Suggestions:
The applications for this luxurious hollandaise are vast. Consider these delicious options:
- Eggs Benedict: A classic pairing that elevates this brunch staple to new heights.
- Grilled Asparagus: The rich sauce beautifully complements the delicate flavor of roasted asparagus.
- Seafood: This sauce pairs exceptionally well with grilled or pan-seared fish and shellfish, particularly scallops.
- Steak: A drizzle of hollandaise adds a touch of richness and elegance to a perfectly cooked steak.
- Roasted Vegetables: Elevate your roasted vegetables with a luxurious and flavorful topping.
A final thought: This recipe is more than just a hollandaise sauce; it's a gateway to culinary exploration. It's a reminder that even the most seemingly simple dishes can be transformed into extraordinary experiences with a little creativity and a dash of daring.
