Quick Hollandaise Sauce (Print Version)
# Ingredients:
→ The essentials
01 -
1 tablespoon fresh lemon juice
02 -
2 tablespoons water or liquid from cooking asparagus (for a flavor kick)
03 -
2 fresh egg yolks
04 -
1 stick (125g) unsalted butter, leave it out to soften
→ Simple seasonings
05 -
Sea salt however much you like
06 -
A pinch of sugar (helps it mix up right)
07 -
Cracked black pepper, fresh if you have it
# Instructions:
01 -
Once your hollandaise comes together into a smooth, rich sauce, take a taste and tweak the salt or pepper if you want. Use it right away or stash it in a thermos to keep it cozy.
02 -
Turn your immersion blender on and, while it's going, slowly pour the warm melted butter in a steady stream. Move your blender up and down a little to make sure everything gets super creamy.
03 -
Pour your egg yolks, water (or asparagus cooking liquid), lemon juice, just a bit of sugar, and pinches of salt and pepper into a tall cup or container for your stick blender. Buzz it for a second till it's mixed up.
04 -
Melt your butter slowly in a small pot on medium-low. Make sure it melts but doesn't brown or bubble. Watch it so it doesn't get too hot.
# Notes:
01 -
If you wanna keep your hollandaise nice and warm before serving, pour it into a thermos or travel mug. It keeps it smooth and stops it from splitting.