Hollandaise Sauce
One of Auguste Escoffier's five French “mother” sauces, Hollandaise sauce can be tricky to make. My fool-proof version is made with a hand blender and includes a stabilizer to ensure it doesn't break.
Nutrition Facts
Ingredients
Instructions
Put the butter in a microwave-safe bowl and microwave on low power (~500 watts) until the butter is mostly, but not completely melted. Whatever you do, do not let it boil.
Add the egg yolks and xantham gum to the butter and use a hand blender or whisk to emulsify the two together. Make sure the mixture is fully combined, and there is no butter separated out from the mixture.
Slowly pour the boiling water into the egg yolk mixture while whisking or blending.
Add the lemon juice and salt and whisk to combine. Adjust seasoning to taste. I like adding a bit of lemon zest or some chopped herbs here.
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Continue Reading at Norecipes →Chef's Notes
Note: Although you add boiling water to the egg mixture, the mixture will not be fully cooked, which is why I recommend using pasteurized eggs for this recipe.
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Reviews from the Original Source
Elegant solution to an age-old problem (oil v. water). Can't believe today I made perfect poached eggs with your technique (after 20 tries over the years with other recipes) as well as perfect Hollandaise on my first try ever. Even my kids gobbled them up (having tried neither before). Really fool-proof instructions. Oh, I substituted some high-end olive oil for butter and it worked out wonderfully. Brunch will never be the same. Thanks Marc!
I tried it but it ended up really watery, is there anything I could do to prevent that? The only thing I didn't have was the xanthan gum
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