So, I turned to my uncle Frank for advice. When you go to my aunt and uncle's house for dinner, it's basically like going to a restaurant. They love cooking, and I love eating!!!
Much to my taste buds delight, he passed me over his yummy hollandaise sauce recipe.
You know, I was always a bit afraid of hollandaise. I mean, it's this weird yellow sauce on eggs that people always seem to love..and yet they describe it as "sweet" which to me, just sounds wrong when you're talking about a topper for eggs. I was very leery to even try hollandaise sauce at first, until one day I went to my aunt and uncle's and lo and behold, they were making eggs benedict. I decided to go hog-wild and give it a try...figuring it wouldn't get better than whatever sauce THEY would make, and I'm glad i did!
It's not "sweet" in a sickly sweet honey-mustard way. (Sorry fans, I just hate honey mustard.)
It's rich and buttery with a hint of lemon which I guess gives it that "sweet" descriptor. It's more like a little tang...like someone ringing a bell in your mouth. "Ding! Mmmm...so good!"
And here's how you're going to make it:
- 1/4 cup butter, softened.
- 2-3 tsp. lemon juice (I used the juice from one of those little plastic lemon bottles rather than juicing a fresh lemon)
- 4 egg YOLKS
- 1 tsp water
- if you have some: cream in case you find the sauce not thin enough!
- a pot, and a metal mixing bowl that can sit ontop of the pot without falling in!
- Make sure everything else is done, before you start the sauce!! (i.e. eggs are cooked, etc.)
- Bring 2-3 inches of water to a boil in the pot
- Place the metal mixing bowl over the pot of water and then add your ingredients in the order shown above. You want to work quicklyish, so perhaps you should get the egg yolks ready so you can quickly add everything at once.
- Stir for a minute or two until everything is wonderful and all mixed together!
- If you find the sauce is a bit thick (sometimes I've had it turn out more like...cool whip consistency) feel free to add a bit of cream and stir that in to thin it a bit. Thick or thin, it tastes the same....delicious!
I generally serve this sauce overtop of a poached egg (or two), sitting on a ham steak or a slice of cottage roll. It's really nice if the ham and plate are warmed up and waiting in the oven for you to just add the sauce. If you poach your eggs and plop them ontop of the ham and then throw it in the oven, it will be all warm and ready for saucing and eating and rejoicing!
Who knew a sauce could make me get so carried away? ;)