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Classic Hollandaise Sauce Recipe - The Easy Way
Hollandaise sauce is a special event staple in my family. As a child, I used to think it was called 'Holiday Sauce' because we always had it at holidays like Christmas. I was a logical child like that.
After watching my mother make it for years in the blender, when I moved out of home I tried making it myself but couldn't remember her recipe. I looked it up on the Internet and found all these recipes that used bowls over saucepans which I just couldn't understand. I tried making it this way and first came out with a running mess, and then managed to curdle it. Way too much effort.
So I contacted my mother for her special recipe and have used it ever since. Using the blender ensures a mess-free success every time that can be done in minutes, so it is great for last minute eggs benedicts!
- 1 egg - yolk only., (keep the whites for pavalova!)
- 30g butter, completely melted
- 10ml lemon juice
- salt and pepper, to season
- Melt the butter in the microwave.
- Put the egg yolks into the blender and start it on low.
- While the blender is still on, pour in the hot butter. The heat will start to cook the eggs, making it creamy as it thickens.
- Keep blending while pouring in the lemon juice.
- Add salt and pepper to taste. And it's ready to use!