I’ve been wanting to try homemade hollandaise sauce for quite some time. I finally did it. So how did it turn out?
I checked my cookbooks, and all recipes seemed pretty much the same.
- 4 egg yolks
- 1/4 tsp salt
- 1 Tbsp lemon juice
- 1/4 C (1 stick) butter, melted or clarified
I mixed the yolks, salt, and lemon juice in the food processor. Then, I slowly poured the melted butter in through the little hole while the yolk mixture was spinning. As you can see, the texture was quite nice.
The Verdict: VERY rich, I suppose as one might suspect when it’s mostly butter and egg yolk. DH didn’t like it, said it seemed a bit oily. I’m not sure why, because I did use real butter. I wonder if I should have used clarified as one of the recipes suggested? I also wonder if I’m just not used to homemade hollandaise — I usually only have it in restaurants. Although one time DH bought some packets to make at home.
Have you tried homemade hollandaise? Any tips?
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I have made Hollandaise. Definitely skip the clarified butter next time. You do need to have some of the milk solids in the butter, this will counteract that oily taste. The first time I made it I looked away for one second and my sauce broke!
thanks for the tip!
I made my first batch when I was ten. I’d never been aware of blender version until I was about 30. I mix 3 egg yolks with a bit of lemon juice, salt, pepper and hot pepper sauce in a metal bowl that is held over a pot of bafely steaming water (by hand) while gradually whisking in a stick of melted butter. If it gets too hot it will cook the eggs and you’re sunk. I never liked packets and rarely eat it at restaurants. I love it though! Not sure why it’d be oily.
I wonder if you were supposed to only add 1/2 a stick (1/4 cup).