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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