I have always been somewhat of a Hollandaise snob. My aunt runs a restaurant in my hometown of Honolulu and she makes incredible eggs benedict with fresh Hollandaise. It’s not the easiest thing to prepare but when it’s done right, it’s totally worth the effort. I refrigerate the rest and scoop it onto all kinds of things for the days following.
Ingredients (doubled, yields 2 cups) It’s much easier if you prepare all ingredients ahead of time.
4 tablespoons fresh lemon juice
8 tablespoons boiling water (just keep a kettle on)
6 large egg yolks
1 cup unsalted butter
1/2 teaspoon cayenne (makes it a bit spicy, less if you want not so spicy)
1 teaspoon salt
Directions:
1. Melt the butter in a measuring cup and keep it warm
2. Heat the lemon juice until just warmed
3. Warm the water in the double boiler but don’t let it boil.
4. Put the egg yolks in the top of the double boiler and whisk until they begin to thicken
5. Add one tablespoon of boiling water and whisk until it thickens
6. Repeat with the rest of the water, one tablespoon at a time, beating the mixture after each
7. Add the warmed lemon juice and remove from the heat.
8. Beat the mixture briskly as you pour in the melted butter
9. Add salt and cayenne and serve immediately
Enjoy! Have a wonderful start to your week.
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