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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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From Marion Cunningham (Fannie Farmer). This hollandaise method is for people who believe they can't make hollandaise. It's absolutely fool-proof and I guarantee it. I love hollandaise for eggs benedict, broccoli and asparagus. Ingredients:
2 large egg yolks |
2 tablespoons boiling water |
1 cup unsalted butter, melted and hot |
2 tablespoons freshly squeezed lemon juice |
salt |
red pepper, tiny pinch |
Directions:
1. Put the yolks in a blender or food processor.
2. Blend on low speed for a couple of seconds, just to whisk the eggs.
3. With the machine running, slowly pour in the boiling water, then, (with the machine still running) very, very, VERY slowly pour in the hot melted butter.
4. Be patient- you must pour the butter in in the thinnest of streams, like fast drops, or the sauce will break.
5. Add the lemon juice, salt to taste and the cayenne.
6. If the sauce is too thick, add a bit more boiling water.
7. Will hold, sitting in a bowl of warm water, for hours.
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