Perfect Hollandaise
This recipe is adapted slightly from Julia Childs' recipe. I used the addition of a little cayenne rather than white pepper.. if you do not enjoy the extra kick, simply replace the cayenne for whte pepper and its a classic all over again.
Perfect Hollandaise
This recipe is adapted slightly from Julia Childs' recipe. I used the addition of a little cayenne rather than white pepper.. if you do not enjoy the extra kick, simply replace the cayenne for whte pepper and its a classic all over again.
Cooking Instructions
- 1
Place eggs yolks, salt, pepper, and 1 tbsp lemon juice in the blender.
- 2
Cut the butter into pieces and place in a small sauce pan, heating until it is foamy.
- 3
Place the lid on the blender, minus the insert, leaving the opening uncovered. Blend for 4-5 seconds on high speed.
- 4
Carefully start pouring the hot melted butter in a thin stream. BE CAREFUL ITS HOT!!
- 5
Continue to pour the butter into the pan, leaving the milky fat solids in the pan, by the time you have poured in 2/3 -3/4 of the butter it will tun into a thick creamy sauce.
- 6
Taste the sauce and adjust the lemon juice and seasonings, transfer into a bowl and set this bowl into a larger bowl of lukewarm water if not serving immediately
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