EAT Hollandaise Recipe
We use holly stove top, but find the blender method much easier at home.
4 farm fresh organic eggs (the rich yolk makes a huge difference)
1 Tablespoon lemon juice (okay if pulp is in the juice)
1/2 Tspn sea or kosher salt
wee pinch of cayenne (optional)
wee pinch of white pepper (optional)
10 Tablespoon unsalted good butter (is using salted butter- skip adding salt)
- Melt the butter slowly in a small pot. Try not to let it boil—you want the moisture in the butter to remain there and not steam away.
- Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds.
- The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your Hollandaise a bit lighter.
- Once the yolks have lightened in color, turn the blender down to its lowest setting and drizzle in the hot melted butter slowly, while the blender is going.
- Continue to blend for another couple seconds after the butter is all incorporated.
- Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste.
- If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.
- Store until needed in a warm spot, like on or next to the stove top. Use within an hour or so.