I made some homemade English Muffins this weekend (click here for that recipe!) which were truly amazing. Give me anything that's going to pack on the pounds and I will fall in love. (Unfortunately.) Like this hollandaise sauce, for example. It is far from being even a little bit diet-friendly. Unless of course you consider that there is lemon juice and water in it. Yes. Lemon water is good for you.... that means this sauce is healthy then, right? I won't say anything if you don't. :)
Ingredients
1 1/2 sticks butter, softened
4 egg yolks
4 tsp. water
5 tsp. fresh lemon juice
salt & pepper, to taste
red pepper, optional
Directions
Combine egg yolks, water, lemon juice, and 4 tablespoons of the butter in a double boiler.
{I don't have a double boiler, so I used a glass bowl and a saucepan.}
Whip the mixture well.
Heat some water in the bottom of the saucepan (be sure the water won't touch the bottom of the bowl!) until it is almost boiling. Turn it down so it's barely simmering.
Once heated, place the glass bowl holding the egg mixture over the saucepan. Continue whisking the mixture nonstop as it slowly heats. {Don't heat too quickly and don't stop whisking! Otherwise you'll just end up with sweetened scrambled eggs. Blek.}
Continue whisking and slowly adding the remaining butter, little by little.
Eventually all the butter will be in the sauce and it will begin to thicken.
Once it's starting to thicken, remove from heat and add your salt, pepper, and red pepper. (Add a dash of hot sauce if you want to, too!)
Serve while hot.
(May garnish with paprika, scallions, parsley....etc.)
(Directions with Photos)
Combine egg yolks, water, lemon juice, and 4 tablespoons of the butter in a double boiler.
{I don't have a double boiler, so I had to use a glass bowl and a saucepan.}
Whip the mixture well.
(My butter was frozen when I started, then I accidentally forgot about it in the microwave, so some of it melted all the way.)
Heat some water in the bottom of the saucepan (be sure the water won't touch the bottom of the bowl!) until it is almost boiling. Turn it down so it's barely simmering.
Once heated, place the glass bowl holding the egg mixture over the saucepan. Continue whisking the mixture nonstop as it slowly heats. {Don't heat too quickly and don't stop whisking! Otherwise you'll just end up with sweetened scrambled eggs. Blek.}
Continue whisking and slowly adding the remaining butter, little by little.
Eventually all the butter will be in the sauce and it will begin to thicken.
Once it's starting to thicken, remove from heat and add your salt, pepper, and red pepper. (Add a dash of hot sauce if you want to, too!)
Serve while hot.
*Keep in mind that as the sauce cools, it will continue to get a little bit thicker, so don't overheat it and get it too thick. (I think ours was just a little too thick.)
This sauce was great to use for Eggs Benedict!
Although I've never tried it, I have heard that it's really good over asparagus, too. :)
YYYYYYYYYYYYuuuuuuuuuuuuuuummmmmmmmmmmmmmmmmmmmm!
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DeleteAgreed! :)
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