Lemony hollandaise
21
- Makes1 Cup
John Cullen
Dress up your eggs with our smooth, speedy (just 10 mins!) and infinitely versatile version of this classic French sauce.
Ingredients
1 cup unsalted butter, at room temperature
3 large egg yolks
2 tbsp fresh lemon juice, about 1/2 large lemon
1 tbsp hot water
1/2 tsp salt
Instructions
Melt butter in a small pan over high. While waiting for butter to melt, place yolks, lemon juice, hot water and salt in a blender. Whirl for 1 min.
Skim off and discard foam from melted butter. While blender is whirling, slowly pour butter through hole in lid . Whirl until thickened, about 3 min. Serve immediately, or pour into an ovenproof bowl and keep warm in a 200F oven for up to 15 min. Whisk just before serving.
Chatelaine Basics: How to make hollandaise sauce
Nutrition (per serving)
Calories 85, Protein 1g, Fat 9g, Sodium 56mg.
Easy variations
Smoky: Add 1/2 tsp smoked paprika to hollandaise during last 30 sec of whirling. Spread in a sandwich instead of mayonnaise.
Italian: Add 1/4 cup of chopped sun-dried tomatoes to hollandaise during last 30 sec of whirling. Stir in 1 tbsp of chopped fresh basil just before serving. Serve over poached eggs.
Maltaise: Instead of lemon juice, use freshly squeezed orange juice. After sauce thickens, stir in 1/2 tsp orange zest. Serve with blanched asparagus.
Spicy fusion: Add 1 tbsp wasabi paste during last 30 sec of whirling. Serve with sweet potato fries.
Dill & caper: Stir in 1 tbsp each of chopped capers and dill just before serving. Pour over baked fish.