Once you use this easy hollandaise sauce recipe, you will never use a blender or a complicated method again.
Rich, creamy and perfectly tart. Nothing beats homemade hollandaise sauce from scratch.
Rich, creamy and perfectly tart. The photo is a poached egg over a crab cake with hollandaise sauce and roast asparagus.
HOMEMADE HOLLANDAISE SAUCE FROM SCRATCH
4 egg yolks, beaten
6 TBS fresh lemon juice
2 sticks (1/2 lb) butter
Mix egg yolks and lemon juice in a pan and add 1 stick of the butter. Stir over low heat until butter is melted. Add the other stick of butter and stir until melted and thick.
In reheating, if there is any separation, add a little more lemon juice.
This is a lighter version of hollandaise sauce.
2 slightly beaten eggs
juice of 1/2 lemon
1/4 cup half-and-half
2 TBS butter
1/2 tsp salt
1/4 tsp nutmeg
Cook mixture in a double boiler over simmering water until thickened. Do not cook this too fast or it will curdle. Add butter, 1/2 tsp salt (if using salted butter, do not use) and nutmeg. May be reheated carefully.
HOW TO ROAST ASPARAGUS
1 lb of fresh asparagus
2 TBS olive oil (use as much as needed to completely cover vegetables)
1/2 tsp kosher salt
PREHEAT oven to 425 degrees and wrap foil around a cookie sheet.
Cut off the woody bottom of the asparagus stalks and discard. Peel approximately 2-3" off the bottom of the stalk so it doesn't become stringy.
Put the olive oil in a re-sealable bag and add the asparagus. Shake until all the pieces are equally coated and put on the foil lined cookie sheet. Sprinkle with kosher salt and roast for 15-25 minutes depending how tender you want it.
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