Hollandaise Sauce is considered one of the 5 “mother” sauces from which others can then be made. It is considered an “emulsion” of butter and egg yolks just as mayonnaise is an emulsion of oil and egg yolks. There are several ways to make hollandaise and I will give you both. One is pretty foolproof (in a blender) and the other is easy too (on the stovetop) but you do have to give it your full attention.
The chalazae are those nauseating little short twisted white cords (#’s 3&4) wrapped around the yolk to keep it in place which always seems to be in the way and difficult to remove. I don’t know about you but biting into a chunk of cooked chalaza in an otherwise smooth product is a total turnoff. The reason many recipes call for straining is to remove them but I think it is much simpler to get rid of them before they are incorporated and cooked.
Let’s face it this sauce is so versatile and good on so may things it’s pathetic and the most common is over eggs benedict (on tomato and no muffin thank you), salmon, asparagus, broccoli, tuna, salmon cakes, and in my world oysters Rockefeller.
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 3 Large or 4 Smaller Egg Yolks
- 1 Stick +3T Butter
- 2 T Lemon Juice
- 1½ T Dry White Wine
- Good Pinch Cayenne Pepper
- ¼ t Salt Or To Taste
- Same ingredients no matter which method you choose.
- Method 1: Blender (Small Cuisinart)
- Start to slowly clarify butter-if you do it slowly it will not sputter & spatter and as it begins to clarify swirl the saucepan several times allowing the milk solids and salt to drop to the bottom. Take off heat and immediately strain into a glass measuring cup.
- Put room temperature egg yolks (minus the chalazae), wine, & lemon juice into blender, turn on and drizzle butter until thickened. This method needs to be done quickly as the butter will begin cooling as you strain and then pour it. Add cayenne, taste and add salt as necessary.
- Method 2: Stovetop
- Start to slowly clarify butter-if you do it slowly it will not sputter & spatter and as it begins to clarify swirl the saucepan several times allowing the milk solids and salt to drop to the bottom. Take off heat.
- Over very low heat put room temperature egg yolks (minus the chalazae) and white wine in small bowl and begin whisking briskly. As eggs begin to pale in color start adding butter a little at a time while continuing to whisk until butter is all used. If it begins to thicken before all butter is incorporated, take it off the burner to finish. Take off heat and continue whisking for a minute or two. Immediately add lemon juice, salt, and cayenne. If it seems a little thick you can add water 1 T at a time.
- 4 Servings
- 331 Calories, 2.3g Protein, 35.0g Fat, 1.0g Carbs, 0.0g Fiber, 1.0g Net Carbs
- 6 Servings
- 221 Calories, 1.6g Protein, 23.3g Fat, 0.7g Carbs, 0.0g Fiber, 0.7g Net Carbs
- If you like a very lemony sauce, add more lemon.