Monday, January 7, 2013

Easy Hollandaise Sauce

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Ah... Mondays always make me miss the weekend breakfasts I tend to make. Usually on the weekdays {as of recently} my breakfasts include toasted GF cinnamon raisin or bagel, some fresh fruit and a cup of coffee. But on the weekends, I like more heartier breakfasts. My absolute favorite breakfast is eggs benedict, especially with extra Hollandaise sauce. It's a bit time consuming to make because of the various components (poached eggs, toasted English muffin, Canadian bacon and Hollandaise sauce) so I'm always on the look out for recipes to make it easier or faster. That's when I came across this recipe for an Easy Hollandaise Sauce, thanks to Ina Garten's newest cookbook. Creamy, rich, and with the perfect bit of tang, this Hollandaise sauce was spot on and made for a delicious breakfast that saved me some time...

I can't tell you how much I love Eggs Benedict... and when they have it for breakfast here at work, I totally take advantage. With extra Hollandaise sauce. I mean, sopping up that sauce with my toasted GF bagel is absolute deliciousness. What I like about this version of Hollandaise sauce is that everything is whizzed up in a blender and I don't have to whisk over the stovetop for minutes on end. The key is to make sure the butter is hot when incorporated into the blender with the eggs. That will help give the right texture and help in the emulsification. Definitely try this out for your nest Eggs Benedict breakfast or whenever you want to elevate your meal with that rich, buttery, eggy Hollandaise Sauce!
Easy Hollandaise Sauce
recipe from Ina Garten
Yield: Makes 1 cup sauce
Ingredients
  • 12 tablespoons unsalted butter (1 1/2 sticks)
  • 4 extra-large egg yolks, at room temperature
  • 3 tablespoons freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper, to taste 

Cooking Directions
  1. Melt the butter in a small sauce pan.
  2. Place the egg yolks, lemon juice, 1 1/2 teaspoons salt, 3/4 teaspoon pepper in the jar of a blender. Blend for 15 seconds. With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick. (You can leave it in the blender at room temperature for up to 1 hour. If it is made in advance, add 1 tablespoon hot tap water and blend for a few seconds before serving.

7 comments:

Unknown said...

What are those delicious looking potatoes?

Joelen Tan said...

Unknown - I wish they were something I made, but they're just your standard frozen tater tots lol :)

Jenine said...

I've never had eggs benedict before. Is it any good? My mom never made stuff like this for me coming up because we couldn't eat pork.

dterei said...

What do you do with such a large quantity? This has always been my issue as I just need enough for one person usually and I'm not aware of being able to store hollandaise for long.

Joelen Tan said...

Dterei - this recipe makes 1 cup so it's enough to top 3-4 servings of eggs benedict. Leftovers are great over steamed veggies like asparagus, brussel sprouts or broccoli. You can use it in casserole dishes too. Hope this helps!

Macaroni and Cheesecake said...

I love Eggs Benedict but I've never tried it at home. This sauce looks like a great one to try!

Anonymous said...

can you freeze hollandaise sauce?

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