A few days ago, I sent a text to my bestie who is far more a foodie than I and asked a simple {I thought} question. Can you store Hollandaise sauce?
She didn’t know either and I figured, what the hell. I’ve got a ton of yolks I need to use, so I might as well try it out and see.
And you know what? YOU CAN TOTALLY STORE HOLLANDAISE SAUCE! Which is awesome. I love eggs benedict. I love Hollandaise over asparagus. I love Hollandaise sauce over steamed artichokes. I don’t love making a small batch of anything though so to make a batch of Hollandaise and then be able to store it for later consumption made me very VERY happy.
Later, I was sharing this new found wisdom with a friend over dinner and she remarked that she didn’t like to make Hollandaise because it never turned out right. I realized that the world may not be aware of the easiest ever Hollandaise recipe.
The traditional method of creating the decadent sauce requires a deft hand and double boiler and can easily separate leaving you with a mess and frustration. BUT!!! When you take the same ingredients and mix them in your blender? Perfection. EVERY SINGLE TIME.
[yumprint-recipe id=’9′]
So now you know! You can easily impress your friends and loved ones or enjoy sunday brunch at home with a fail-safe hollandaise recipe that can be made ahead of time and used when needed!
Join in for another month of writing prompts with the Axis of Ineptitude!
Quick question: at what speed do you blend? Blend slowly, or medium or fast? Yeah, I know, that was two questions. 🙂
Honestly love, I don’t pay that close attention to it. I usually have it default to high speed but you want it as fast as you can without the yolks going everywhere. I love the part of the lid on my blender that just pops off so when I’m ready to add the butter, the lid is still on but there is an opening for butter addition.
Pretty big pile of awesomeness there!
🙂
Traci