What to Do With Leftover Egg Yolks #3 Hollandaise Sauce

There are a lot of things I wonder why people buy instead of making themselves, things like spaghetti sauce, iced tea, hard boiled eggs, gravy, bread and about a million other things. There is one thing, however, I never thought twice about buying instead of making myself. I always buy those little chemical laden packets of hollandaise sauce mix.

I think I was reluctant to try making homemade Hollandaise sauce because I watched too many you tube videos that showed chefs making Hollandaise sauce with double boilers or blenders and that is just too many dishes to wash for this solitary cook.

After a lot of researching, I finally found a recipe that only required a saucepan, whisk and the ability to concentrate on a task from beginning to end. Once you start making the sauce you don’t want to leave it or it will curdle beyond saving. Fortunately, for those of us with short attention spans, the sauce only takes about 5 minutes to come together.

Hollandaise Sauce

3 egg yolks
2 TBS water
pinch of salt
6 TBS butter, softened
1 tsp freshly squeezed lemon juice
pinch cayenne pepper
Put the egg yolks, water and a pinch of salt in a small saucepan over very low heat. Cook, whisking constantly, until light, foamy, and slightly thickened. Remove the pan from the heat and stir in the butter 1 tablespoons at a time. Return to the heat and continue to whisk until the mixture is thick and bright yellow. Add lemon juice then taste and adjust the seasoning. About half a cup of sauce

If the yolks begin to curdle, remove from the heat and continue to whisk for a minute before returning the pan to the heat.

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