After a mighty streak of special projects, I desperately needed to step away. So we used our second wedding anniversary as an excuse to coop up the chickens, wrangle the dogs, and head for the hills. In my bag, I packed the last three to four months of unread magazine subscriptions: Bon Appétit, Sunset, Cooking Light, House Beautiful, Country Living, Better Homes and Gardens, and People (shhh).
It wasn’t until we arrived at the cabin that we realized… neither of us packed any food. So off to the Fairway we went. As a self-labeled frugalite, I can’t tell you how much it pained me to have to buy the eggs, lemons, and herbs that we have so much of in the backyard at home. I thought about throwing a hissy fit, but decided against it when I realized I was standing next to somebody’s perfectly behaved toddler. With pursed lips, we limped our cart onward, and checked out of the market with $87 of the most basic of food items.
By the next morning, my mood had brightened. As it dawned upon me, I realized I had nowhere to go! No one to answer to! Nothing to do! So I imbibed in the sunrise; I eavesdropped on the blue jays; I hatched a plan for breakfast.
Did you know it only takes a few minutes to whip up a basic hollandaise sauce? Had I known this in college, I would have skipped the dry Knorr packages where all I had to do was add water. And I shouldn’t have to convince you that my way is way better. Way.
It is possible! ...to make a batch of hollandaise sauce in less than ten minutes. What you’ll need in addition to the three basic ingredients: a whisk, a stainless steel mixing bowl, and a medium saucepan.
- • ¼ cup unsalted butter, melted
- • 2 egg yolks, at room temperature
- • Juice of ½ lemon
- • Pinch of cayenne pepper
- • Pinch of fine sea salt
- Minute 1: Dampen a dish towel and lay flat on kitchen counter. Fill a saucepan halfway with water and bring to a simmer.
- Minute 2: In a stainless steel mixing bowl, combine egg yolks and lemon juice, and whisk briskly until thick and light in color, about one minute.
- Minute 4: Place bowl over saucepan and continue to whisk briskly until mixture thickens; this will only take a few seconds. Do not let it curdle. Immediately remove mixing bowl from heat and place bowl on damp dish towel.
- Minute 5: Resume whisking egg mixture with primary hand while slowly pouring in melted butter with the other hand. Once all the butter is poured in, whisk briskly for ten more seconds. Add pinch of cayenne pepper and pinch of salt.
- Minute 6: Cover and keep warm until ready for use. I like to put the mixing bowl back over the saucepan of warm water. That usually keeps the mixture warm for a good ten minutes. If the sauce becomes too thick before serving, whisk in a few drops of warm water.
A few notes:
- The amounts listed below are good for about two people.
- You can easily double the quantities below to make enough for four people, or triple for six people. Just know that step four may take a bit longer than “a few seconds.”
- Because hollandaise is so quick to make, it’s best to do this right before you’re ready to use it.
- It is possible to store leftover hollandaise sauce. When you are ready to re-use it, add a few drops of water and slowly re-heat in a small saucepan while whisking briskly. If the butter has separated, the “whisking briskly” part brings it back together.
Source: Rustic Garden Bistro