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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 :-)

    1 Reply
    1. re: spigot

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

    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?

              2. http://www.epicurious.com/recipes/rec...

                This hollandaise is easy to make and has great flavor (but be warned: I think the amount of salt is a typo; start with 1/8 teaspoon and adjust the final flavor after the sauce is made).

                The tiny bit of cream makes it very stable. I usually have leftover and am even able to rewarm it by putting the sauce in a deep container in a larger container of very hot water. Stir every few minutes, refreshing the hot water as often as necessary. One of the kids usually gets that job while I poach eggs. ;->

                [Note: I've been making this hollandaise for *decades*. When I went looking for the link for you I noticed that the first couple reviews *weren't* good. Maybe you'll like it as much as I do. Maybe you won't. But if you check it out look for the rest of the reviews because all the positive ones (of which there are many) follow the first couple negative ones.]

                1. The easiest possible way is to make it in a blender. Throw your yolks in the bottom, melt about a stick of butter in the microwave and dribble it slowly into the yolks with the blender running. Season with salt, white pepper, lemon juice and a splash of Tabasco. Nothing is easier than this!

                  1 Reply
                  1. re: Bob Brooks

                    I have found blender hollandaise too thin. It really needs a bit more heat to thicken it. If you want to use a blender you might try heating it a little, carefully and stirring,after blending to get good consistency.

                  2. Ah, the question that boggled me for years. A neighbor of mine gave me this recipe. She is a 5 Star chef from Mexico.
                    This is the 1 - 2 - 3 Hollandaise Sauce

                    1 - Half of a lemon's juice
                    2 - Egg yolks
                    3 - Equal sizes of butter from one stick( That is three 1/3 sicks of butter)

                    Keep heat low, put egg yolks in the pot and don't break them yet, and dont let them cook either. Put the juice from the half of lemon in the pot. Next you will add one of the pieces of butter to the pot. No double boiler needed ever. Grab the whisk and go to town. It's ok to break the yolks now.
                    Keep whisking until the whole piece of butter is melted.
                    Now add the next piece of butter and whisk it unitl it melts completely.
                    Now add the final piece of butter and whisk until it it totally melted. The sauce will be thin. Don't worry.
                    Keep whisking until the suace thickend and add salt and peper to taste. The sauce will thicken faster over higher heat, but beware, heat is the killer too!!!
                    You can make it as thick as you want by how long you keep whisking.
                    Finally add to you dish and top with paprika.
                    This is not the easiest, but its not the hardes either. It simply is the sure fire way to have great hollandaise. I can make a great sauce in 5 minutes at a medium heat. I dont leave the pot on the heat the entire time. The secret is keep whisking.

                    I'm going to try the hand blender tomorrow. Great thinking.