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No-Fail Hollandaise Sauce



For weeks Mark has been saying he wants eggs benedict. For some reason, and I’m not sure why, we couldn’t find a restaurant that offered them.


I decided to make them for Father’s Day. It had been years since I’d made them, not because they are hard, but because I’d forgotten how really good they are. There is something about the lemony flavor of the hollandaise sauce that is perfect with poached eggs, salmon, a firm white fish, or vegetables like broccoli and asparagus.


Hollandaise has a reputation for being hard to make and high in calories, but honestly, one tablespoon has about 65 calories and with an immersion blender it is really easy.


I like the following recipe because it only uses one egg yolk and therefore it’s lighter than some of the other recipes.


Quick and Easy Immersion Blender Hollandaise sauce


Ingredients

1 egg yolk

1 teaspoon warm water 1½ teaspoon fresh lemon juice

1 stick (unsalted) butter. If you use salted butter, omit the salt.

Kosher salt

Hot sauce 3–4 dashes


Directions

  1. Melt the butter and place in a measuring cup.

  2. Use the narrow container that comes with the immersion blender or one that is just slightly larger than the blender head.

  3. Into the container, add the egg yolk, water, lemon juice, hot sauce, and a pinch of salt if using.

  4. Put the head of the immersion blender on the bottom of the container and turn it on to combine the ingredients (only a few seconds).

  5. Keep the blender running as you slowly pour the hot butter into the mixture.

  6. Once the sauce has emulsified, stop; the sauce is done.

  7. Taste and adjust the seasonings.


Hollandaise sauce should be served as soon after making it as possible. If you need to wait, pour it into a thermos or a travel thermal cup to keep the sauce warm. Do not let it cool completely because reheating will cause it to separate.


To make eggs benedict: start with half of a toasted English muffin, add a slice of Canadian bacon, a poached egg, and top it with your hollandaise sauce, finishing it with a sprinkle of chopped parsley—enjoy.


By the way, Mark loved his Father’s Day eggs benedict.


 

 

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Bon Appétit
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