Tuesday, April 5, 2016

Hollandaise Sauce

Hollandaise is one of my absolute favorite things!  I make it once a week and it lasts for a couple of days and breakfast is heavenly on those days!  Plus, the green chile adds a nice spice to the sauce.  If you don't like anything spicy, which is a pity...just omit the green chile.

3 large egg yolks
1 Tbsp. lemon juice (preferably a fresh lemon)
1/4 tsp. fine sea salt
1/8 tsp. black pepper
1/8 tsp. paprika
1/2 cup butter or ghee, at room temperature
1/4 cup diced green chile (505 Southwest Chile is the best!  I get it at Costco.)

1.  Make sure your butter is a room temperature.  Or if you are like me and forget to take it out, soften it in the microwave for a few seconds.

2.  Fill a medium sauce pan with 2 inches of water.  Put a glass bowl on top of the pot.  Set on low-medium heat.
*Make sure the glass bowl does not touch the water.
*Do not let the water come to a boil, we just want it to simmer.

3.  Add egg yolks (save the whites for some scrambled eggs), and lemon juice to the bowl.  Whisk until thick and creamy, 3-5 minutes.

4.  This is the tricky part of hollandaise sauce...add the butter one tablespoon at a time, while whisking.  Seriously.  Add it very slowly to allow time for it to emulsify.  If you add the butter too quickly, it will break down the emulsion and you won't have a nice creamy, silky sauce, but rather, a runny liquid butter.

5.  Lastly, add the salt, pepper, paprika and green chile.

6.  Pour over eggs, asparagus, pulled pork, the list could go on and on!  Refrigerate any leftovers and use again!

Yield: 3/4 cup


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