Saturday, September 10, 2011

Hollandaise Sauce

Sense of Home Kitchen

Hollandaise Sauce
~from the Sense of Home Kitchen, adapted from Mark Bittman's How to Cook Everything"~
Makes about 1 cup

The key to this recipe is to start with really fresh eggs that you trust, preferably eggs from a local farm.  This way you don't have to worry so much about how hot you are heating your eggs and if they are safe.  Try this sauce poured over a fried egg, Canadian bacon, tomato, open-faced sandwich.

3 egg yolks
6 tablespoons butter, softened
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon smoked paprika

Put the egg yolks, 2 tablespoons water, and a pinch of salt in a small saucepan over very low heat.  Heat, whisking constantly,until light, foamy and slightly thickened, about 2 minutes.  In a separate pan, over low heat, or in the microwave, melt the butter; careful not to let it brown.  Combine the heated egg yolks, lemon juice, and paprika in the blender, and begin blending.  While the blender is running slowly drizzle in the butter, the mixture will continue to thicken.  Taste and add more paprika if desired.

Sense of Home Kitchen / Recipes / Sauces / Eggs / Breakfast