Hollandaise Sauce is one of those things that I’ve always ran away from. Too much whisking, too high a chance of scrambled eggs, and way too much effort for a little bit of sauce.
This morning however my wife decided that she would like soft poached eggs with smoked salmon for breakfast and I thought that I might as well go the whole hog and make some hollandaise sauce to turn it into a Salmon Eggs Bennedict. I decided that I must be able to make a decent hollandaise in a food processor to save all that whisking, sweating and double boiler action and after searching the web for a few different ideas this recipe is what I came up with. The resulting sauce was a nice consistency and made way too much for what I needed at the time – perhaps enough for six serves – so I’ll have to work out how I can reheat it to use another day.
I’ll post some pictures next time I make it.
Simple Hollandaise Sauce
By June 29, 2013Published:
- Yield: 1 to 1.5 cups (6 Servings)
- Prep: 5 mins
- Cook: 5 mins
- Ready In: 10 mins
A simple hollandaise sauce using a food processor with no double boilers or whisking in sight.
- 3 eggs yolks only and room temperature preferably
- 175 g butter melted
- 1 tbsp lime juice most recipes use lemon juice but I only had a lime
- 1 tsp salt only if using unsalted butter
- Melt the butter in a saucepan over a low heat. Make sure the butter doesn't boil as you want to keep all the moisture for the sauce.
- Separate the eggs and place the yolks in a small bowl of a food processor. A blender or even a stick blender would do just as well.
- Add the lime juice, salt if using, and process for about 30 seconds to a minute until the yolks go light and fluffy and double in volume.
- Slowly drizzle in the melted butter while processing. The heat of the butter should and the processor should emulsify the sauce.
- Taste the sauce and add some additional lime juice or salt if necessary. Pulse for a few more seconds just before serving.