Fresh lemon juice makes this creamy sauce utterly mouth-watering.
1 cup unsalted butter, at room temperature 3 large egg yolks
2 tbsp lemon juice, about 1/2 large lemon 1 tbsp hot water
1/2 tsp salt
1. 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.
2. 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 oven-proof bowl and keep warm in a 200F oven for up to 15 min. Whisk just before serving.
Makes 1 1/3 cups
Per tbsp: 85 calories, 1 g protein, 9 g fat, 56 mg sodium.
Switch it up
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 and caper: Stir in 1 tbsp each of chopped capers and dill just before serving. Pour over baked fish.
Two delicious dishes with hollandaise
Gluten-free cheese soufflé: Preheat oven to 375F and lightly grease 6 small ramekins. Follow classic hollandaise recipe, adding 3/4 cup grated Parmesan to melted butter after skimming off the foam. While whirling hollandaise, beat 3 egg whites with an electric mixer on high until stiff peaks form, about 2 to 3 min. Stir 1/4 of egg whites into hollandaise to lighten mixture. Fold in remaining egg whites carefully. Do not over mix. Spoon 2/3 cup of mixture into each ramekin. Bake in oven until golden and puffed up, 10 min. Serve immediately.
Creamy shrimp gratin: Preheat oven to 350F. Place raw medium tail-on shrimp in a single layer in a shallow gratin dish. Drizzle with smoky hollandaise. Bake, uncovered, until top is lightly golden, about 12 to 15 min.