Saturday, March 16, 2019

Foolproof Hollandaise #Recipe @PegCochran

I have never had much success making Hollandaise.  And it's quite a process--not something you're going to whip up on the spur of the moment.  Then I found this fantastic recipe! The woman who posted it got it from a newspaper--I believe it was the Chicago Tribune.  I'm sure Julia Child would keel over in a dead faint if she saw this--it's not the traditional French way of making the sauce.  But I can put it together in no time and it works!!  Hubby doesn't love asparagus (and I do) but he'll eat it with a drizzle of Hollandaise.  He'll even eat broccoli if I have this on hand.  And it's wonderful for eggs Benedict for Sunday brunch (or breakfast for dinner!)  

I have successfully frozen leftover Hollandaise and reheated it gently in the microwave with lots of stirring.  I cut the recipe in half when I made this--next time I'll make the full recipe and freeze the leftovers!

½ cup butter
4 large egg yolks
½ cup heavy cream
2 tablespoons lemon juice (or to taste)
Pinch of salt (if using unsalted butter)

Cut the butter into four pieces and microwave (covered with a paper towel to avoid splatters) on high until almost melted—about 45 seconds to one minute.  Stir to completely dissolve.

Separate eggs and place yolks in a bowl.  Beat eggs thoroughly with a whisk then add to the melted butter.

Add cream and lemon juice and pinch of salt and stir well.  Microwave on high (uncovered) until just slightly thick, about 1 to 2 minutes.  Stop and stir every 20 seconds.


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  1. What a brilliant shortcut!

  2. Wow, that does sound easy! I've never made eggs Benedict because the idea of poaching eggs or making Hollandaise scared me off, but this sounds like something I could do. Thanks for sharing, Peg!

    1. You can also find these plastic egg poaching thingies that go in the microwave and you can "poach" the eggs that way--twice as easy!