Hollandaise Sauce
Ingredients
Instructions
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Add egg yolks, lemon juice, water, salt and pepper to the tall carafe that comes with your immersion blender.
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Place the immersion blender in the carafe and blend the egg yolks, lemon juice, water, salt and pepper for a few seconds.
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Heat your butter in the microwave or in a small sauce pan on the stove until it is piping (and I mean piping!) hot--the butter should be bubbling! With the immersion blender running on high, pour the hot butter into the mixture very, very slowly. The hot melted butter will turn the egg yolks into scrambled eggs if you pour it in too quickly. The idea here is to "cook" the eggs with the hot butter, but not to curdle/scramble the eggs in the process. I have found that the immersion blender is the easiest method to achieve a smooth, creamy sauce without having the eggs curdle or scramble.
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The mixture will thicken as the eggs "cook" in the hot butter. Taste check for seasonings and adjust accordingly. Serve immediately over eggs, vegetables, fish or chicken.
Note
Some troubleshooting: if your Hollandaise turns out too thin, your butter probably wasn't hot enough. You can put it into the microwave for 10-15 seconds and then use your immersion blender again to blend it. It will also continue to thicken as it cools.
Hollandaise sauce is best used when it's fresh and hot. If you have leftovers, make sure to promptly cover it and put it into the fridge. Heating it back up can be tricky, but the more slowly you heat it up, the better chance you'll get of getting it back to a smooth consistency--give it quick little bursts of heat in your microwave at a low heat level and stir in between bursts of heat. You can also try immersing the container in hot water until the sauce heats up--be prepared to change out the hot water in order to bring it back to warm.
