20 December, 2020
Quick Hollandaise Sauce
Posted in : Sauces and Dressings on by : admin
Quick Hollandais Sauce
The French are among the best chefs so I am told. A good Hollandaise Sauce can make almost anything seem "gourmet". There are endless uses for it – Eggs Benedict, over baked salmon, roasted asparagus to name a few. It makes everything test better. Impress your guests with this recipe but make only what you need. Leftover sauce will coagulate which is why this recipe is perfect. It makes enough for 2-4 servings. And remember, butter is good – not bad! One last note, I love lemon and tend to add a bit too much. Don't make the same mistake.
Ingredients
- 2 egg yolks slightly beaten
- 1/4 lemon juiced or to taste
- 1 pinch salt
- 1 pinch cayenne pepper
- 1/4 cup butter melted
Instructions
- Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate.
- Heat in the microwave for 15 to 20 seconds and then beat again. Do not overcook. Serve while warm.