When I told Dot that The Chef and I would be making Hollandaise for (the third) “Christmas morning” (in a row), she did not look convinced. And I’ll admit, I had some reservations.
Any time a cookbook directs me to a double-boiler, I have flashbacks of making those damn cake balls that everyone loves that are 100% NOT worth it. Trying to squish cake and icing into balls so you can dip them in rapidly hardening “melted” chocolate does not bring holiday joy; it brings profanity.
Anyway, The Chef directed me through the cheater technique for sauces (i.e. the blender), and I have no idea why anyone would go old school ever again. The consistency came out perfect, and the lemon juice provided just the right amount of acidity to cut through all the glorious buttah.
5 egg yolks
1/4 cup lemon juice
1/4 tsp salt
1/4 cup butter
Add egg yolks to blender.
- Melt butter in saucepan.
- Add salt and lemon juice to egg yolks.
- Blend on low, slowly adding melted butter. Sloooooowly. That’s the key.
- Serve immediately. Or if you have to wait a few minutes, keep in a warm – but not hot – spot in your kitchen until you’re ready.
I’d bet you can put this on top of anything from ham to cardboard, but we used it on the Honeycomb Breakfast Casserole, and I can verify that goodness first-hand.