Over the years I have made Hollandaise Sauce for special occasions, especially holiday dinners as an accent for different vegetables. Even making it in a double boiler, I was always concerned that it would separate or not turn out well. Earlier this year I found this recipe on the internet and have made it numerous times since, with no challenges. Because it is so quick and easy I now make it in the mornings for putting over eggs, whether they are poached or fried. Using this sauce for traditional Eggs Benedict works so well. For myself, eating gluten free, I put the sauce over eggs that I place on hash browns. I have used both O’brien potatoes or shredded hash browns, and the sauce works well either way. As you can see from the picture with the O’brien dish, I also added mashed avacado which I seasoned with garlic salt as a layer between the potatoes and poached eggs. Next time I purchase sweet potatoes, I am going to buy extra and shred them fresh for hash browns and see how that works. I think the Hollandaise sauce will taste delicious with them… I love trying new ways of doing things!
As I posted the pictures, I tried to show each step of how the yolks and butter should look. Don’t be concerned with the yolks just starting to cook a little bit (like scrambled eggs) around the edges. Whisking the mixture immediately out of the microwave will make the sauce smooth. This recipe is so simple and easy, you may want to try it as a treat this weekend!
- ¼ cup butter, melted
- 2 egg yolks
- 2 teaspoons lemon juice
- ⅛ teaspoon salt
- pinch of cayenne pepper
- Melt butter and set aside
- Separate 2 eggs, saving whites for another use and place yolks in microwave safe bowl
- Add lemon juice, salt and cayenne pepper
- Whisk together until smooth
- Stream melted butter into yolks, whisking constantly
- Place bowl in microwave on high for 15 seconds and whisk immediately until smooth when done
- Serve immediately