RECIPE 1: Hollandaise Sauce — Bittman

Our very first recipe for 2007 is for a very easy, tasty Hollandaise Sauce from Mark Bittman. His method turns the difficult classical preparation of this sauce on its ear. This is the fool-proof way to prepare Hollandaise!

-= Exported from BigOven =-

Hollandaise Sauce — Bittman

Once a challenging sauce to make, hollandaise became a breeze with the invention of the blender; there’s little reason to make it any other way. Note that hollandaise and mayonnaise are very similar; only the fats differ. If you like, stir in one teaspoon or more of minced fresh herbs — especially tarragon or dill — into the sauce after making it.

Recipe By: HOW TO COOK EVERYTHING, page 790
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: Easy, Sauces

-= Ingredients =-
1 stick Butter
3 ea Egg Yolks
1/2 teaspoon Salt
pinch Dry Mustard Or Cayenne
1 tablespoon Fresh Lemon Juice ; or More To Taste

-= Instructions =-
If making asparagus, allow 1 1/2 pounds of asparagus for 4 people. Bring a pot of salted water to a boil. Trim the asparagus. Place the trimmed asparagus in the water and blanch for 4 to 6 minutes. Remove the asparagus from the water and season with salt & pepper. While the asparagus is blanching, prepare the sauce.

1. Melt the butter in a small saucepan over low heat or in the microwave. Do not let it brown.

2. Combine all the other ingredients in the blender and turn on the machine. Drizzle in the butter. The mixture will thicken. Taste and add more lemon juice or other seasonings if necessary.

Transfer to a container and serve or keep warm by placing the hollandaise in a bowl and nesting the bowl in a bowl filled with very hot water, stirring occasionally, for up to 30 minutes.

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