| Level: | Intermediate |
| Yield: | 3/4 cup |
Ingredients
- 3 egg yolks
- Salt and pepper
- 1 to 2 tablespoons lemon juice
- 2 sticks unsalted butter, clarified
- Hot water, to thin sauce accordingly
Instructions
- In a blender combine yolks, pepper and 1 tablespoon lemon juice.
- In a small saucepan heat the clarified butter until bubbling hot.
- Cover the blender and blend the yolk mixture on high speed for several seconds. Either remove center cap of blender lid or carefully remove lid with blender still running. Pour hot clarified butter in a thin stream into whirring egg mixture. As sauce thickens add a tablespoon of hot water at a time to help prevent the sauce from thickening too much.
- Taste the sauce and adjust the seasoning with lemon juice, salt and pepper.
Reviews
Just reading the recipe: telling cooks to add HOT butter to a hollandaise is simply a recipe for disaster. The other Food Network recipe for hollandaise (using one yolk, 4T butter—BARELY MELTED— cayenne, etc.) is far superior. You can always multiply the ingredients to make more sauce.
Although this recipe is simple, it comes out tasting like lemon butter. No hollandaise taste to it at all. May want to stick to the recipes w/ less butter.
If you go to any breakfast place in America thats worth a D*** this is how they are going to do it, except useing easy-egg and adding a drop of tobasco
I thought I had more butter, but had to make this with only one stick, so it came out way too thin, but the taste was excellent, and served its purpose with my artichoke 🙂
easy recipe, very good
So easy and good. Mistake proof and fast. Added a little dry mustard.