Hollandaise Sauce

Hollandaise Sauce

https://www.smokingchimney.com/recipe-pages/images/16x9/hollandaise-sauce-335x400.jpg

I remember hollandaise sauce back from my chef school days. It was one of the first sauces we learnt about. Such good memories from my Warwick Chef School days. Once again I just love the French Cuisine. And I am thankful for my days at Warwick Chef School for introducing me to the chef world. I may not be the best a la carte and fast-pace chef out there, but due to Warwick Chef School, I have a soft spot for the industry although my flame are a bit burned out :-(Hollandaise sauce is the most important part of Eggs Benedict. And I have made an awful lot of Eggs Benedict, from the beginning of my first job to almost the end. It is such a classical and popular breakfast dish, I doubt Eggs Benedict will ever go out of fashion. This variation of Hollandaise sauce is slightly different and not made the classical way over bain-Marie. It is a quick variation using the liquidizer blender to make it quicker. For Eggs Benedict, ham is  usually used on the English muffin but a lovely substitute off course is Eggs Benedict with Smoked Salmon - a somewhat more expensive option but lovely too (especially for those who do not like any kind of ham). Because at one of my jobs -Au de Hex Estate - we had Eggs Benedict on the breakfast menu, and boy did we make a lot of them! By far the most popular dish! There after omelettes of course (I don't blame people for eating them somewhere else rather than making them yourselves- it takes a bit of time( but our chefs make them chop-chop!) This hollandaise sauce is very easy to make and you can keep it nearby if you are making quite a few Eggs Benedict orders during the morning- a tip for chefs. Just remember that you can't use the hollandaise sauce the next morning it is a very delicate sauce.

Get 50% off your first Chefs Plate box

Serves: 8 Prep time: 20 Minutes Cook time: 0 Minutes Ready in: 20 Minutes

Nutrition: Calories 60 Carbs: 2g Protein: 0g Fat: 6g

Ingredients:
2 egg yolks
2 Tablespoons white vinegar
250 g butter(It is best to use REAL BUTTER)
salt and freshly ground black pepper to taste
OPTIONAL: More butter if preferred
get this food delivered to your doorstep
Instructions:
1
Melt the butter in the microwave. Transfer it into a measuring jug.
2
Add the egg yolks and white vinegar in a liquidizer and blend for a few seconds.
3
Open the top lid of the liquidizer (blender) where the circle is.
4
Add the melted butter, little by little, by drizzling it.
5
Continue adding the melted butter until there is no more butter left.
6
Use the pulse option if you feel the lowest power is still too strong.
7
Once all the melted butter is added, the hollandaise sauce should be thick with a silk texture .
Share this recipe

Rating:

4.75

4.75 from 24

Please rate the Hollandaise Sauce Recipe