I have been trying to make Hollandaise and Bearnaise sauce for 30 years. I have tried countless recipes with varying results, none of which worked out.
This is finally the answer. It has to do with reverse engineering. Instead of heating the egg through whisking over a baine marie (simmering water) this recipe uses hot melted butter to heat and cook the eggs. Brilliant! All you need is the ingredients and an immersion blender and you get perfect Hollandaise Sauce in two minutes!
Perfect Hollandaise Sauce
Servings: 4 people
Ingredients
- 2 whole egg yolks
- 1/2 medium lemon juiced
- 1 large pinch of kosher salt
- 1/2 tsp Asian chili sauce (hot)
- 1/4 lb unsalted butter
Instructions
- Gather all ingredients before starting the recipe.
- Combine 2 whole egg yolks, the juice of 1/2 medium lemon, 1 large pinch of kosher salt 1/2 tsp Asian chili sauce (hot) a in a cup that barely fits the head of an immersion blender.
- Cut 1/4 lb unsalted butter into 3 pieces and transfer to a one cup microwave safe glass measuring cup. Heat on high for one minute, or until the butter starts to foam.
- Place the head of immersion blender into the bottom of the cup and turn it on.
- With the blender constantly running, slowly pour the hot butter into the cup. Continue pouring until all the butter has been added. The sauce should be thick and creamy, able to coat the back of a spoon.
- If it's too thick whisk in a small amount of warm water 1 tablespoon at a time, until you have reached the desired consistency.
- Serve immediately, or pour into a small, lidded pot and keep in a warm place for up to an hour.
