Yes, even you can make Hollandaise sauce…
I don’t really know the age when cooking began to be fun for me or even when I become a good cook. I remember being younger and not knowing the difference between baking soda and baking powder! Just like anything, practice makes perfect and I get PLENTY of practice as Mr. Roh’s wife. My husband consumes about 5,000-6,000 calories a day and is constantly needing to keep up his weight, on or off season. We eat mostly Paleo in our home and he eats strictly Ketogenic. Eating the way that we do, it sometimes can become very monotonous. Craig could eat the same thing straight for WEEKS without complaint, it’s amazing but annoying at the same time. I’m always trying to find new things to spice up our dishes and new recipes we can add to our go-to dishes. I’m ALL about WHOLE and natural ingredients. Seriously, I am an Ingredient reading fanatic and grocery shopping takes me FOREVER. I honestly am so terrified of all the CRAP they put/allow in our foods and how deceptive the labels are! I’m going to write an entirely separate post about how it’s necessary to know what we’re consuming and how we should all be reading the ingredient lists. Anyway, I love adding this sauce to EVERYTHING because it’s only three ingredients, that I always have. Craig is always trying to find ways to add some healthy fat to his diet and this works great! Recently, we added this on top of bun-less bacon Havarti burgers and it was DELICIOUS, a new fav! Once you get the hang of making it, it takes no time at all. I would LOVE to hear about what you add this to, please email me I’m always wanting to try new things. Enjoy!
(This is my go to dish that I eat weekly: smoked salmon, cream cheese, a poached egg, capers, chopped onion and the sauce.) DELICIOUS
|Cook Time||5 Minutes|
- You'll need a medium pot, a glass or ceramic bowl, a lemon juicer, a whisk, and a coffee cup.
- Separate your eggs and add the yolks to the bowl. (I save the egg whites for an omelet the next morning!)
- Cut your lemon in half and juice just half of the lemon. Add 1/2 TBSP of the lemon juice to the egg mixture. Whisk the mixture for about a minute, it should increase in volume slightly.
- Add just enough water to your pot to cover the bottom, you want to make sure the water in the pot does not touch the bottom of the bowl. Turn on high and bring water to a boil.
- While waiting for the water to boil, add butter to your coffee cup and microwave for 1 minute or until melted.
- When the water is brought to a boil, turn to a medium setting and place your bowl on top of the pot.
- Continue to whisk the egg micture and slowly begin adding the melted butter. Remove from the pot when the mixture begins to thicken just slightly, it will continue to thicken when removed from heat. SERVE IMMEDIATELY.
- When serving with any sort of fish, like Salmon or Cod, I recommend using a full TBSP of lemon juice. I like my sauce a bit more tart, so when I make it for myself I always use a full TBSP.
- If the sauce begins to separate or gets too thick, stir in some hot water from the pan and it should resume creamy consistency.