The Queen’s Hearty Hollandaise Sauce
A good, traditional Hollandaise sauce is delightfully rich while also quite delicate. Delicious!
My version of Hollandaise is not quite as delicate as the classic version, which is actually part of its charm as the emulsion doesn’t break apart as easily. Also, because it is made with whole eggs, you don’t need to worry about how you’re going to use up the leftover egg whites. It is delicious, easy to prepare, and extremely versatile.
My suggestion is not to make this until close to the time you will be using it as it can separate. If, when you are ready to use it, it has separated a little, add a tablespoon of hot water very slowly, whisking briskly until mixture comes together again. If, for some reason it doesn’t thicken up again, use it anyway and call it “lemon butter.”
- 2 whole large eggs
- 1 Tablespoon water
- 1 Tablespoon lemon juice (more if using Meyer's lemons)
- ½ cup (1 cube) unsalted butter, room temperature
- pinch of cayenne (optional)
- a few drops of Rain's Choice vanilla extract
- Freshly ground pepper
- In a medium saucepan, whisk eggs with 1 tablespoon water until light and frothy. Put heat on low. Continuing to whisk, add lemon juice. Raise heat just slightly and begin adding butter, 1 tablespoon at a time. As it incorporates you can add more at a time, continuing to whisk briskly, until mixture thickens. Remove from heat and add cayenne if using and a few drops of vanilla, and taste to adjust lemon juice, and whisk well to incorporate. Use right away, or allow to rest until needed.
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