Hollandaise sauce is undoubtedly the queen of sauces. Slightly hotter than lukewarm, it’s delicious drizzled over cooked green or white asparagus, eggs Benedict, and poached or grilled trout or salmon. This method of preparation is easy and foolproof thanks to the use of a blender. It’s essential that the egg yolks are at room temperature.
Leftover sauce can be refrigerated and even frozen. To reheat it, place the bowl of sauce in a second bowl (like a bain-marie) of slightly warmer than lukewarm water. Stir frequently until the sauce regains its creamy, velvety texture. If the sauce has been frozen, thaw it in the refrigerator for several hours before reheating it in the same way as if it had been refrigerated.
Variation: Béarnaise sauce
Béarnaise sauce is prepared using the same method, with a reduction of herbs that has been cooked beforehand. It is delicious. It can be served on grilled beef or chicken and as an accompaniment to Quebec chinese fondue.
Servings:6
Put the egg yolks, water and Cayenne in the blender and mix 30 seconds on high speed.
In a 4 cups measuring cup, cook the butter for 2 minutes at 100% in the microwave oven until it has melted and is boiling hot.
While the motor of the blender is activated, gradually pour the butter in a thin stream. The sauce will begin to form when about half the butter has been added. Do not include the white butter residue at the bottom of the cup. Stop the blender, stir in 1 tablespoon of lemon juice, and blend for a few seconds. The sauce is ready when it has a very light lemon flavor. Add more juice if needed.
Ingredients
Directions
Put the egg yolks, water and Cayenne in the blender and mix 30 seconds on high speed.
In a 4 cups measuring cup, cook the butter for 2 minutes at 100% in the microwave oven until it has melted and is boiling hot.
While the motor of the blender is activated, gradually pour the butter in a thin stream. The sauce will begin to form when about half the butter has been added. Do not include the white butter residue at the bottom of the cup. Stop the blender, stir in 1 tablespoon of lemon juice, and blend for a few seconds. The sauce is ready when it has a very light lemon flavor. Add more juice if needed.
