As Easy (& Good) As Can Be, Sinful Hollandaise Sauce

Submitted by Yrhaven aka Condime

"Making Hollandaise sauce is Not as overly complicated, as many people seem to make it. It really doesn't need to be, as you will see from this very simple recipe, people will probably look at this compared to other more complex recipes and think something must be wrong with this one to be so easy, why would the others be harder if they didn't need to be? You got me on that one, who knows? Oh wait, I think I do know. Maybe if it's this easy to make, you'll make it too often, which can't be a good thing, right? lol This is the Hollandaise sauce I use for my eggs benedict, (& my grilled cheese eggs benedict #312190) & veggies. This is a great recipe because it uses the entire egg, so you aren't left with trying to find something to do with the whites or wasting them, or separating them. Not only is it really easy, (as long as you pay attention to what you're doing), but exceptionally good. It's definitely not low-calorie or low fat, but it is oh so good. I think I originally found it in the Joy of Cooking cookbook, but I'm not sure. I like mine a little on the lemony side, but if you do not, you can decrease the lemon juice to 2t at step one, and taste it later as it cooks, then you can add it little by little towards the end, it won't hurt anything, just makes sure it's stirred in well. Of course fresh lemon juice is always better, but not necessary. It's also fun to try it with different citrus juices, try it with lime or orange for veggies or seafood for a different twist, depending on what you're making. I hope you enjoy this as much as my family does. Prepare this right before you need it, so that it is still warm and creamy. The fresh grated nutmeg makes a world of difference, not only for this sauce, but many sauces!"

 

• Ready In: 5mins
• Ingredients: 6
• Yields: 1 cup
• Serves: 4-6

ingredients

• 6 -7 tablespoons butter
• 3 eggs (yolk & white)
• 3 tablespoons water
• 4 -5 teaspoons lemon juice
• 1⁄2 teaspoon salt
• 1 pinch of fresh grated nutmeg (or ground)

directions

1. Place 3 eggs, 4-5 t (or less) lemon juice, 3 T water, in a smallish bowl, & whip with a fork, until thoroughly blended & pale yellow.
2. In a nonstick pan, melt (over low heat), butter.
3. Add egg mixture SLOWLY, stirring CONTINUOUSLY until sauce has thickened, immediately remove from heat, and keep stirring for a minute or so. DO NOT OVERCOOK. Before serving, add 1/2 t salt & fresh ground nutmeg, taste and add more lemon if desired.
4. I sometimes add a little more lemon juice because I like mine very lemony, but I notice in many of the comments on other recipes, that people complain if it's too lemony, so taste as you go, as you can't take it away once you've added it. (notice the recipe says teaspoons not tablespoons).
5. And that is it!
6. It's really that simple, now go enjoy!

Reviews

[trick]

It was really good...but...I think I'll try it with 3 tablespoons of milk/cream instead of the water....I didn't have grated nutmeg but next time I will. Thaks for posting...it's a keeper