Cooking From Memory ~ A Recipe Journal


Lemon Hollandaise

(Photo Credit: Romulo Yanes, http://images.google.com/imgres?imgurl=http://www.gourmet.com/images/recipes/diaryofafoodie/season01/rear_doaf104hollandaise01_344.jpg&imgrefurl=http://www.gourmet.com/recipes/diaryofafoodie/2007/01/hollandaise_sauce&usg=__6PcJZtxiY6cQTAAAtejZ0dYFTSs=&h=344&w=344&sz=18&hl=en&start=4&sig2=4ECpw3BM91zIKYVLtrEmyA&um=1&tbnid=tBE4mbJ_w_P8BM:&tbnh=120&tbnw=120&prev=/images%3Fq%3Dhollandaise%26hl%3Den%26rlz%3D1T4SKPB_enUS314US314%26um%3D1&ei=7zduSrrgA5mktgOqjKjKDg)

Ingredients ~

  • ½ cup (1 stick) butter, melted
  • 2 large egg yolks
  • 2 teaspoons heavy cream
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon salt
  • Dash of cayenne
  • Dash of freshly ground black pepper

Method ~

Heat the butter to a simmer in a medium saucepan over medium-high heat.  While it’s heating, add the egg yolks, vinegar, cream, lemon juice, salt, cayenne, and pepper to the jar of a blender.  Place the lid over the top and blend for 3 seconds.  Remove the middle insert from the lid so that you can pour the hot butter into the blender while it is running.  Turn the blender to ‘blend’ and pour the hot butter through the hole in a slow, steady stream.  It should take about 15 seconds to get it all in.  Adjust seasonings if necessary with salt, pepper, or lemon juice.


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