Hollandaise sauce, super easy and impossible to miss

Hollandaise sauce, super easy and impossible to miss

It is wonderful with asparagus or a fillet of salmon. It is essential on our brunch tables, to taste the famous Benedict eggs. I’m of course talking about Hollandaise sauce.

This sauce is a great classic, but it has the reputation of being complicated to make. Which is absolutely not the case with some tricks. I make my sauce in less than 5 minutes, without any difficulty. And, she is unstoppable. Of course, my recipe is a shortcut of the original version, which consists of making a sabayon, then whipping it with the melted butter. Purists will not appreciate my way of doing things!
To make my hollandaise sauce, I simply put my ingredients in a small food processor, and I add the very hot butter while whisking. It’s as simple as that, and frankly, the result is amazing.

At the moment, I love serving it over oven-roasted or pan-roasted asparagus with capers. It’s a delight!

Hollandaise sauce, super easy and impossible to miss:

110g butter
3 egg yolks
1 tbsp of water
1 tbsp lemon juice
salt pepper

Put the butter in a small saucepan and melt it over medium heat.

Meanwhile, put the yolks, water and lemon juice in a small blender (or in a bowl so you can whip with an electric mixer or even an immersion blender)

When the butter is melted, start the food processor and add the very hot butter little by little without stopping to turn the appliance.

Season, it’s ready!

Hollandaise sauce, super easy and impossible to miss

Ideally, the hollandaise sauce is used immediately.
However, you can make it the day before and keep it refrigerated. It will then be very thick. I warm it up by putting it in the microwave for a few seconds. Stir well, put it back for a few more seconds to heat up… Stop as soon as it regains its consistency.

Hollandaise sauce, super easy and impossible to miss

To finish: we can imagine different variations to this basic recipe. For example, the spoonful of water can be replaced by white wine, we can add a spoonful of mustard…

The melted butter may be slightly nutty. It can be filtered to remove all impurities.

The only difficulty with the recipe, and every time I make it it really annoys me, is managing to pour the hot butter into the small opening of the food processor, without getting it everywhere. Long live saucepans with spouts!

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