Here is a Hollandaise you can whirl up in minutes, with no worries of it separating before you’re ready to serve it!
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party
Dietary ConsiderationGluten-free, Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
Taste and TextureButtery, Rich, Savory
Type of DishButter Sauce, Sauces
- 1 cup (2 sticks) unsalted butter
- 6 extra-large egg yolks
- 3 tablespoons fresh lemon juice
- ½ teaspoon table salt
- ¼ to ½ teaspoon ground white pepper, to taste
Melt the butter in a small saucepan over low heat (don’t let the butter brown) and keep warm.
Place the egg yolks, lemon juice, salt, and pepper in a blender and process on high for a few seconds to blend.
With the blender still on high, slowly add the melted butter in a steady stream through the hole in the lid. When the mixture turns into a thick, creamy sauce, it is ready. Keep warm until ready to use (see Notes).
The Junior's Way
To keep the sauce warm, pour it back into the saucepan, cover, and place in a warm oven (275° to 300°F) until you’re ready to use it. The sauce will thicken slightly more upon standing.
2013 by Alan Rosen and Beth Allen