Holy Hollandaise

A few weeks ago we discussed the wonderful artichoke. Today, we are going to think about one of the best dipping sauces for freshly cooked artichokes – Hollandaise Sauce.

For this recipe you will need:

  • 3 egg yolks
  • 1 tbsp of water
  • 1 tbsp of freshly squeezed lemon juice (more might be needed)
  • 8 oz of soft unsalted butter
  • dash of cayenne pepper
  • salt and pepper for seasoning
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There is a delicate balance of heat, whisking, and butter that is necessary for perfect Hollandaise.

Begin by whisking together the eggs, water and lemon juice in a sauce pan until the color is light.

In a separate small pan, melt the butter.

Place the pan on low to medium low heat, whisking constantly to prevent the eggs from curdling. If the eggs start to cook, you must remove the pan from the heat, even placing it in a cold water bath to cool off if necessary. The trick is to bring them up to temperature without cooking them through.

After the egg mixture has become frothy and increased in size, begin drizzling in the butter, remembering to whisk constantly. The mixture should slowly begin to emulsify. Continue to add the butter and whisking until all the butter is incorporated. Add cayenne, salt and pepper to taste, whisking in well. You might also need to add another drop or two of lemon.

Serve over asparagus, poached eggs, or as we did earlier, as a dipping sauce for artichokes. Of course, this dish is very high in fat and it isn’t recommended that you make this a regular part of your diet, but on special occasions or if you really want to wow your guests, it is the perfect accompaniment to any breakfast or dinner!

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Hitting the ideal thickness requires practice and well-monitored temperatures.

Be Brave & Eat Well!

#lunchbycurt

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