October 13, 2010

“Fool Proof” Hollandaise Sauce

Ok. You know you'll want to make this tonight. Don't lie to me. You know deep down it's true.

For a wedding gift we received Bride & Groom Cookbook which has nice big pictures, easy to follow recipes, recipe variations, and things I would actually WANT to cook. Hallelujah!

Saturday night we bought a small boneless precooked ham due to an eggs benedict craving and hoped to God we could pull off the hollandaise sauce. Let's just say I am not the best cook in the kitchen, but I nailed this one thanks to this cookbook. Give it a try and I promise you will not regret it... Just don't go anywhere near that scale for a few days... And go for a walk afterwards... that might help... maybe...

::Hollandaise Sauce from Bride & Groom Cookbook, Chronicle Books, 2003::
Serves 2

2 egg yolks at room temperature
2 tsp heavy cream to room temperature
1/4 tsp kosher salt, plus more as needed
Dash of cayenne pepper
1/2 cup plus 2 tbsp unsalted butter, melted and heated until bubbling but not brown
2 tsp fresh lemon juice at room temperature
1 teaspoon white wine vinegar

Put the egg yolks, cream, the 1/4 teaspoon kosher salt, and cayenne in a blender. Blend on high speed until smooth and frothy, 2 to 3 seconds. With the blender still on high speed, add the hot butter in a thin, steady stream, then add the lemon juice and white wine vinegar. Season with kosher salt to taste and a generous pinch of sugar. Transfer the sauce to microwave-safe cup or bowl.

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