Hollandaise Sauce Recipe Serious Eats

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Hollandaise sauce recipe serious eats. Use for eggs benedict and steamed asparagus and it s also particularly spectacular with crustaceans such as lobster crab prawns shrimp and scallops. Transfer butter to a 1 cup liquid measuring cup. Traditional hollandaise made by emulsifying melted butter into egg yolks and lemon juice is notoriously difficult to make.

Hollandaise sauce is one of the great classic sauces of the world that s notoriously hard to make by hand even for seasoned chefs. Fill a medium saucepan with 1 inch of water and bring to a simmer over medium heat. Traditional hollandaise made by emulsifying melted butter into egg yolks and lemon juice is notoriously difficult to make.

Using this foolproof method eggs benedict couldn t be any easier photographs. Watch the video to see how it s done. Combine egg yolk water lemon juice and a pinch of salt in the bottom of a cup that barely fits the head of an immersion blender.

Serious eats video combine our recipes for foolproof hollandaise sauce and foolproof poached eggs along with a toasted buttered english muffin and ham crisped in butter and you ve got yourself a plate of eggs benedict the unrivaled king of brunch dishes. Step 1 vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. This recipe uses a really easy blender stick method that takes 90 seconds flat with exactly the same quality.

But there s a super easy way to do it at home that requires no whisking is completely foolproof and produces a hollandaise that s indistinguishable from one made using traditional methods. But there s a super easy way to.