Since learning to poach eggs a few weeks ago, I have been dying to try making eggs benedict and as I read through this month’s Bon Apetit Magazine it was as though the universe was smiling down on me. I came upon a recipe by four-star chef Eric Ripert for hollandaise sauce. This is a recipe that he makes at home for himself and if it’s good enough for him then its good enough for me!
I couldn’t believe how easy the recipe ended up being! I will be making this hollandaise sauce often now that I know how. The whole thing took about 15 minutes or less and I made it all in my blender.
Fill the blender with hot water from the tap, as hot as you can get it. Ifilled it all the way to the top and set it aside until you’re ready to use it. Separate your egg whites and yolks and squeeze some fresh lemon juice; cube up your butter and put in a small saucepan over medium heat to melt. Once the butter is foaming, remove it from the heat.
Dump the water out of the blender and dry it thoroughly. While the blender is still warm, put in the egg yolk and lemon juice and blend together.
Slowly add the butter in a thin stream while the blender is running.
Be sure not to pour all of it right in, keep milk solids out and discard after they collect in the pan. Blend everything until creamy and then season with a more lemon juice, salt and pepper. Here’s a close up shot of the finished sauce:
Serve it immediately, the longer it sits, the thicker it gets.
For our brunch, Eric picked up some delicious sundried tomato and basil sausage at our central market and I poached some eggs. We topped a whole wheat english muffin with butter, sausage, egg and then hollandaise sauce. It was superb!
Here is the recipe from Epicurious.com:
- 1 1/4 cups (2 1/2 sticks) unsalted butter, cubed
- 2 large egg yolks
- 2 tablespoons fresh lemon juice, plus more
- Kosher salt and freshly ground black pepper
Fill a blender with hot water; set aside. Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat. Drain blender and dry well. Put egg yolks and 2 tablespoons lemon juice in blender; cover and blend to combine. Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets, discarding the milk solids in bottom of the saucepan. Blend until creamy sauce forms. Season to taste with salt and pepper, and with more lemon juice. Serve immediately.