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Nov 11, 2006 02:31 PM

Do You Have a Quik N' E-Z Hollandaise Sauce Recipe?

I've got 2 leftover egg yolks, and wouldn't mind using additional whole eggs. (But I thought hollandaise would be a good use for the 2 leftover yolks - so that's the motivation. (Plus I've got a nice little Niman Ranch no-preservative ham) - Mmmm....eggs benedict.
And it would be really nice to learn a short-cut type of easy hollandaise recipe. I've heard they exist. I'm thinking no double boiler involvement if possible.

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  1. I've never used a double boiler for hollandaise.

    All I do is whisk the yolks over low heat in a small pot, holding it a little above the flame. As they thicken, I very slowly add the butter, spoonful by spoonful. Then at the end I toss in a spoonful of lemon juice and maybe some paprika or mustard powder.

    My mother taught me not to be intimidated making hollandaise. She always said it was easy to make - and that suspension of disbelief seems to have worked for me too :-)

    2 Replies
    1. re: spigot

      I am going to try this but how much butter with two egg yolks?

      1. re: spigot teacher said "double boiler for Hollandaise?? Rookies!!"... you go girl!

      2. I never use a double boiler either. The 1 qt. heavy bottomed Calphalon pan is perfect for it and for melting hocolate too. Keep the flame at the loest setting and if it starts to curdle remove from heat and whisk in an ice cube.

        1. I use a metal pan over a pot of water, simple and you can more easily avoid scrambling your eggs. Regular hollandaise is very easy to make, but I've also made blender hollandaise and I like it quite well.

          1. I have been making hand blender hollandaise for years, but I've never actually measured anything out. So, I just went into the kitchen and tried it, this time with measurements.
            6 XL egg yolks
            1 cup warm clarified butter
            juice of 1/2 a lemon
            2 shots of Tabasco
            Salt to taste
            I put the yolks in a tall container, like an old peanut butter jar or cocktail shaker. Scramble with the hand/emmersion blender for about 30 secs. Then, with the hand blender running, slowly pour the warm butter into the yolks. When about half the butter is incorporated, I add about a tablespoon of water, then continue with the rest of the butter, lemon juice etc. Go easy on the salt, you can always adjust it in the end. If it is too thick, I add a little more water to get it just right. This might sound a bit complex, but the whole process really only takes about 2 minutes. I think the trick is in having the butter warm, but not to the point where you can't put your finger in it. This will yeild about 2 to 2 1/2 cups of hollandaise, which is probably a lot more than you need. Let me know if it works for you.

            5 Replies
            1. re: saffy

              Can you freeze it? You're right 2 1/2 cups hollandaise for me and my husband if it can't be frozen and we've got to eat it all up pretty fast - sounds like double suicide by cholesterol. Which, now that i think about it, IS exactly how I want to go. I'm just not ready yet.

              1. re: niki rothman

                I doubt that you can freeze it, I've never tried though. You could probably scale it down. 2 egg yolks and 1/3 cup of butter. i've never really come accross a way to cut down on the cholesterol in eggs benedict, but I only indulge every couple of months, and then I eat salad for 2 days afterwards.

                1. re: saffy

                  Oh, I'm no fanatic about fats. If anything just the opposite. But I only have those 2 yolks sitting in the fridge since making TJ's whole grain waffle mix this morning. Only called for 2 whites. Delicious. So, maybe I'll try to get some synthesis of everyone's good advice here and make a little hollandaise tomorrow for that ham, and a couple of poached eggs. Although I have no English muffins I'll figure something out. I've got one of those waffles left over, into which I put a ton of minced scallions. That would make a great bed for a benedict. Talk about cholesterol. Somebody stop me!

                  1. re: niki rothman

                    I think probably about 1/2 cup of melted clarified butter is the most two egg yolks will emulsify with before "breaking."

                2. re: niki rothman

                  Hollandaise solidifies in the fridge. However, you can mix 2 parts sauce with 1 part sour cream and a little mustard for a nice cold sauce which will keep in the refrigerator for a while.

              2. If you want easy, Knorr makes a decent packaged sauce.

                1 Reply
                1. re: ergozum

                  Is there a way to enhance Knorr's product so no one will suspect?