Some tips on how to turn your Hollandaise sauce into something really special. Hollandaise is really a quite simple sauce to make using the most basic ingredients; egg yolks, butter, white pepper, and lemon juice. By adding and/or changing ingredients, your sauce can take on a very different character enhancing your meals. For example, substitute orange juice for lemon juice, add maybe add a dash of mint. This version is a great compliment to lighter fish dishes. For a sporty version, add some finely diced jalapeños, which is great on egg dishes, really giving Eggs Benedict a new perspective. You are only limited by your imagination.
Basic Hollandaise Sauce (picture below)
3 Egg Yolks
6 Ounces of Butter, softened
1 Tablespoon Lemon Juice, or more if needed, or according to your taste
1 Tablespoon Water
White Pepper to taste ( Cayenne can be substituted and/or combined )
Salt to taste, if desired
In a saucepan, whisk the yolks, water and lemon juice until thick.
When thickened, move the saucepan to the stove under relatively low heat, and continuing whisking until the eggs begin to froth, increase in volume and thicken more. At this point, slowly add the butter and continuing whisking until fully incorporated and you have achieved the desired consistency. Finish the sauce by adding the white pepper, cayenne, and salt to taste. Serve lukewarm. You can garnish with chopped parsley and/or chives if you so choose.