Learn how to make foolproof homemade Hollandaise sauce from scratch, the croutoncrackerjacks way! This right here is my ideal version of the classic sauce used commonly on asparagus and eggs benedict. Although this does take a bit of time and arm muscle, don’t be intimidated by it. It’s easy!!
What you’ll need:
4 large egg yolks
2 tsp lemon juice
1 Tbsp water
1/8 tsp salt
1/8 tsp sugar
8 Tbsp unsalted butter
generous dash of paprika
1/8 tsp turmeric
1/16 tsp white pepper
pinch of each of onion and garlic powder
In a medium bowl that fits well on top of a saucepan or in the top of a double boiler, combine egg yolks, lemon juice, water, salt and sugar. Whisk over simmering water constantly until mixture thickens and becomes glossy. Add in butter 1 Tbsp at a time, whisking after each addition until completely melted and incorporated. Once all butter has been whisked in, remove from heat and add remaining ingredients. Whisk to incorporate then serve over steamed asparagus or eggs benedict! Makes about 2 cups of Hollandaise sauce. Enjoy!!
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Music is ‘Off to Osaka’ by Kevin MacLeod: (http://incompetech.com)
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