Quick and Easy Hollandaise Sauce
Got this from Papa Lew's Classic Eggs Benedict recipe and the technique for the hollandaise was so awesome I had to post just the sauce separately. Thanks to Papa Lew and go check out his Eggs Benedict recipe.
Got this from Papa Lew's Classic Eggs Benedict recipe and the technique for the hollandaise was so awesome I had to post just the sauce separately. Thanks to Papa Lew and go check out his Eggs Benedict recipe.
- Carbohydrate 1.27193718869224 g
- Cholesterol 384.345000103234 mg
- Fat 51.7296587889457 g
- Fiber 0.0496625011962851 g
- Protein 3.88467062545936 g
- Saturated Fat 31.2102790246648 g
- Serving Size 1 1 Serving (83g)
- Sodium 19.7592395887499 mg
- Sugar 1.22227468749595 g
- Trans Fat 3.45084275272634 g
- Calories 476 calories
Step-by-step
- Place the 4 egg yolks, lemon juice, salt and pepper in a bowl. Place that bowl in a larger bowl of luke warm water. (This gets the chill off the eggs)
- Put the 2 sticks of butter in a measuring cup.
- After about 5 minutes, empty the egg yolk mixture into a blender. Melt butter in microwave until hot, about a minute. Run blender on high and slowly add the melted butter. Sauce will thicken.
Thermal control remains the primary obstacle when making traditional hollandaise. Eggs coagulate rapidly above 145 degrees Fahrenheit, turning an intended emulsion into scrambled fragments. This method avoids stovetop direct heat entirely by relying on a blender vessel and precise liquid addition.
The Thermal Stage and Blender Emulsification
Tempering cold eggs removes their refrigerator chill without cooking them prematurely. Submerge the bowl containing five yolks, lemon juice, salt, and cayenne in lukewarm water for five minutes. Heat the butter in a microwave until it reaches a hot, liquid state, approximately one minute. Operate the blender on high speed while streaming the hot butter slowly into the yolk mixture. The mechanical shearing force breaks the fat into microscopic droplets while the residual heat cooks the proteins just enough to build body.
Scaling and Consistency Adjustments
Multiplying this formula for larger crowds requires attention to container capacity. Standard household blender jars hold up to four sticks of butter safely before vortex failure occurs. If the final sauce appears too thick, pulse warm water one teaspoon at a time through the lid opening to loosen the texture.
