Also know as Hollandaise
Our title makes this sauce as un-intimidating as it really is. This recipe will make you comfortable using a double boiler (a pot in a pot over boiling water). With that new level of comfort, you can make homemade English custard and great puddings in addition to this hollandaise sauce, to name only a few uses for a double boiler.
This is a delicious dipping sauce or drizzle over steamed, fresh-out-of-the-field veggies like broccoli, cauliflower, carrots, braised greens. Have some sauce leftover? Make yourself your own version of Eggs Benedict the next morning.
Lemony Egg Sauce
also know as hollandaise
Go find a metal bowl that will nest inside another pot with water in the bottom. Don’t let the water touch the bottom of the top pot.
Bring the water to a boil before nesting the top pot in place.
Turn the water to simmer (low)
In a separate small pot
melt 1 cube of unsalted butter and have at the ready
Have a big whisk at the ready too!
In a separate mixing bowl whisk together:
- 3-4 egg yolks (save the whites for tomorrow morning’s omelet)
- 2 Tb FRESH lemon juice
- 2 Tb water
- ½ tsp sea salt
- 2 TB white wine
- you might consider adding a few drops of Tabasco Sauce too.
Pour the egg mixture into the top pot of the double boiler as the water is simmering.
Immediately begin whisking and stay at it! Keep whisking for about 5 min. until the concoction looks creamy. This is a good work out so NO whining. It’s well worth the effort.
Now, while continuing to whisk the mixture, slowly pour the melted butter into the egg concoction.
Keep whisking until it’s thick enough to stay on the spoon when dipped.
TURN OFF THE BURNER
You can hold the sauce over the hot water until you bring it to the table to “Ooos and ahs”.