I was clearly pouring in the butter too fast. Success at last.
Hollandaise Sauce
We’re not paying for him to go to Chef school for nothing I suppose! Finally I got it right and it is so easy to make, I wish I had known sooner. My husbands absolute favorite is Eggs Benedict, even more than pineapple. It’s one of the reasons I was determined to get it right. I make it as a treat for him every once in a while, even though most times it was really bad Hollandaise sauce…haha! It is far too rich to have regularly. I find the more I cook and bake the better I get at creating and perfecting my recipes. As I always say in my posts, never give up on your cooking. If you are passionate about it just keep practicing, you will get better with each new day. Trust me on this. Bloggers also practice and test recipes, sometimes a hundred times before they get it right. My pictures look great in my final post but I wish you knew the “trauma” I suffer before creating that final post. I’ve abandoned so many recipes because I thought it just wasn’t right no matter how much I tried. This Hollandaise sauce was on that list if I didn’t get it right this time round. My son came to the rescue just in the nick of time…Lol! Hollandaise sauce is great with Eggs Benedict, drizzled on veggies, chicken, frittatas or seafood. It adds a touch of “gourmet” to your food.
How do I make a Hollaindaise Sauce
It is really easy. Firstly, you separate the white and yolks from your eggs. Cold eggs are easier to seperate. For this sauce you only require the yolks. You can use the whites for something else, like meringues maybe. You add the egg yolks, cayenne pepper and lemon juice to a blender and you slowly stream in the warm melted butter and keep blending. You literally have to drizzle little bits of butter into the egg mixture. The hot butter and the friction from the blender blades will heat the eggs while blending.
If you add the butter too fast your sauce will not thicken. Trust me I’ve been there.
Butter
We prefer a thicker Hollandaise Sauce so I used half a cup of butter. If you prefer a thinner consistency you can increase the amount of butter.
Why is my sauce not thickening
As I mentioned if you add too much butter at once it will not thicken. I added a tablespoon at a time and blended for a couple of seconds and kept adding. This method worked perfectly fine for me. Also ensure that your butter is hot, but not scorching hot, when adding it to the eggs. The Hollandaise Sauce can be refrigerated and re-heated in the microwave at 10 second increments.
Some Breakfast Recipes to try: Egg Chutney Shakshuka with Chickpea and Feta If you loved this, please share!
