3 Egg Hollandaise Sauce

Quick and easy, this sauce is hard to mess up.  It is a traditionally made Hollandaise, therefore cooked and safer than blender Hollandaise for at-risk eaters.

The amount is just right for 4 Eggs Benedict or for a fish entree for 4.  Easily doubled, it holds nicely in a wide mouth thermos until just the moment you need it for service.  Poured over a side dish of mixed cruciferous veggies (my favorite mix is broccoli, cauliflower, Brussels sprouts, sweet red pepper and fennel) and the veggies become the star of dinner…  wonderful with asparagus.

  • 3 egg yolks (reserve whites for another use)
  • Unknown1/2 cup melted unsalted butter
  • 1/4 c. boiling water
  • 1 tsp. lemon juice
  • 1/8 tsp. cayenne pepper
  • 1/2 tsp. kosher salt

The best way to accomplish this recipe without feelinggreat for microwave disorganized is to make sure you have all your ingredients

Unknown1547698050_6709bb9dcaand equipmentimages laid out in the order you need them before you start the cook and stir process.   I assemble everything: get my eggs separated into the boiler and817Cg22I6HL._SL1500_ put away the whites first, have my whisk and a silicone spatula handy, then melt the butter, boil water in a glass graduate in the microwave and set up the lemon juice, pepper and salt in a small dish(es).   That way, I can assemble logically, cook and stir without fussing.Unknown

  1. Beat egg yolks together in top of a double boiler until light yellow
  2. Over (not in) hot (not boiling) water cook egg yolks, stirring constantly until they begin to thicken.
  3. Stir (beat in with a whisk) boiling water, slowly, 1 tbsp. at a time and continue to cook and stir about three minutes.
  4. Add butter slowly and continue to whisk to incorporate
  5. Add lemon, cayenne and salt.
  6. Book until desired consistency (about 1 minute)
  7. Cover and keep warm off heat*

2330P_Enlargement*I use a wide mouth thermos to keep my sauce just the right temperature if I’m not serving immediately.  Stir occasionally if not containerized in thermos

©2014 Barbara A. Ziegler/BAPantryGourmet.com ~ All rights reserved

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