After all the yummy breakfasts J and I had in Whistler I kept having some crazy cravings for hollandaise sauce. I know it’s bad for me but I just can’t get enough of the thick, buttery, creamy yellow sauce! Surprisingly, its easier to make then you might think. With minimal ingredients and some quick whisking you can make the perfect sauce.
I had some leftover potatoes and bbq’d ribs in the fridge so I decided to try and re-create a breakfast hash I once at Milestones. Basically some seasoned potatoes topped with pulled pork, braised meat or bbq’d rib meat topped with poached eggs and hollandaise sauce. It sounds like it might give you a heart attack and believe me it fills you up but tastes sooo good. Since everything was pretty much already made all I had to do was assemble and top with my velvety sauce.
- 3 egg yolks
- 1 tbsp lemon juice
- 1 pinch of salt and white pepper
- 1/2 cup butter or margarine total (small cubes at room temperature )
Fill the bottom of double boiler water. Make sure water doesn’t touch top of pan. Bring water to a slight simmer. In the top of double boiler combine egg yolk, lemon juice and salt. Add a piece of butter. Whisk together until butter melts it starts to thicken, if it’s thickening too fast take off the heat and keep whisking.
Add the cubed butter one to two at a time until it melts and incorporates. Keep whisking until the sauce thickens.
If it becomes too thick add a teaspoon of hot water and whisk thoroughly. Remove from heat, taste and adjust. You might need a bit more salt or lemon, whisk in if necessary. Cover and keep warm until sauce is needed.