Hollandaise Sauce
Author: Barry Martin
As I have become a big fan of Eggs Benedict, I needed a Hollandaise Sauce recipe in the arsenal.
Ingredients
- 3 Egg Yolks
- ¼ Cup Water
- 2 Tbs Fresh Lemon Juice
- ½ Cup Cold Butter, cut into 8 pieces
- ¼ Tsp Kosher Salt
- ⅛ Tsp Smoked Paprika
- Dash of White Pepper
Instructions
- Separate the egg yolks and discard the whites
- Add egg yolks to medium sauce pan
- Add ¼ cup of water
- Add 2 tablespoons of fresh lemon juice
- Whisk ingredients together until smooth and egg mixture lemon yellow in color
- Cook over a very low heat, stirring constantly until the mixture bubbles around the edges (not to be confused with the bubbles you get from whisking)
- Cook a little longer than you think you need to further set the eggs (tip from Chef Doug)
- Stir in the cold butter, one piece at a time, until all the butter is melted and the sauce is thickened
- Remove from heat immediately
- Whisk in salt, paprika and white pepper
Notes
As I worked to get my hollandaise sauce right, one of my side issues was that the quantity was always substantially more than my single serving of Eggs Benedict and was pretty wasteful. I also was looking at it from the perspective of having to make fresh each day as reheating it ruined the consistency and the sauce. I found in the end I was able to refrigerate the leftover sauce and reconstitute it as I poached my eggs by whisking briefly in a double boiler.
