Hollandaise sauce is also known as the Dutch sauce. It is one of the mother sauces of the French cuisine.
This sauce is commonly used on eggs benedict, as well as some vegetables such as asparagus. It is delicious and creamy. You can freeze this sauce for later use if you need to.
- Be sure to use the blender when making the hollandaise sauce. You will wear out your arm by whisking the ingredients.
- Be sure to keep hollandaise warm as it will thicken the cooler it gets.
- 10 tablespoons of unsalted butter
- 3 egg yolk
- 1 tablespoon of fresh lemon juice
- 1/2 teaspoon of salt
- A pinch of cayenne pepper
- Melt 10 tablespoons of unsalted butter.
- Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender, blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color.
- Turn blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste.
- Transfer it to a container you can use for pouring and set it on a warm place on or near the stovetop.