I like being able to find a way to make a “fancy” recipe more approachable. This one seems to be pretty safe, and Hollandaise sauce is a family favourite with eggs and peameal ham.
- 3 egg yolks
- 1/2 cup butter, melted but not bubbling (can be just melted most of the way)
- juice of one lemon
Separate the egg yolks from the whites and drop the yolks into a mason jar (save the whites to make meringue!). Set a saucepan on a low to medium burner with a couple of inches of water in the bottom. Put the butter in the microwave to start to get it melted before you juice the lemon. Juice the lemon and add the lemon juice to the egg yolks but be sure your butter is almost ready – the acidity will “cook” the yolks and you’ll lose the texture if you leave the two sitting for more than half a minute or so.
Add the melted butter to the mason jar of eggs and lemon juice, top with a lid and shake rapidly to mix well together. Set the covered mason jar in the saucepan of hot water. Shake the jar every few minutes until the sauce has thickened (you may need to release air by twisting the lid a little bit). You can hold it warm (removing from the direct heat) and if you just keep shaking it every few minutes, it shouldn’t split (Hollandaise sauce is famous for splitting and it is not easy to save once it splits).
Some people add salt (I use salted butter and don’t think it needs more) and some people add 1/2 to 1 tsp of dijon mustard. I like it lemony and creamy and just like this.
Home on the Ridge 