This recipe uses a really easy blender stick method that takes 90 seconds flatwith exactly the same quality!
If the heat is too high you end up with scrambled eggs.
Too low, then the sauce never thickens.
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If the butter cools too much, it will split.
And if you dont whisk vigorously enough, then the sauce never emulsifies.
Smaller eggs may NOT work because theres not enough yolks to emulsify the butter quantity.
Butter OR Ghee / clarified butter butter is the fat used in Hollandaise Sauce.
Salt as with the tip for lemon juice, adjust the saltiness based on what youre using it for.
If youre using it for pan fried fish thats been sprinkled with salt, then make it less salty.
you could use also hot sauces if you want eg.
a dash of tabasco.
If you want to use pepper, opt for white pepper instead of black so the flecks arent visible.
Otherwise, use finely ground black pepper.
This stuff is valuable!
I used a 500ml glass storage jar.
Note that it thickens as it cools.
See section below for how to reheat Hollandaise Sauce.
Once the sauce hits a hot poached egg say, it warms it up.
Fridge cold Hollandaise Sauce is very thick it has a peanut butter consistency.
Its back to freshly made perfection!
Especially expensive seafood, like lobster and scallops!
Crab this is a sauce that is worthy of serving with sweet crab meat!
Prawns/shrimp Hollandaise is a spectacular dipping sauce for peeled cooked plain prawns.
Else, plain hollandaise as-is with steak is still a winner!
Basically, a little Hollandaise Sauce will fancy up anything.
What was I thinking, getting this for him?
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