Adding a little cayenne pepper and white pepper to a Hollandaise sauce brings out a nice savory flavor. If you use unsalted, add a pinch of salt at a time until the sauce tastes “good”, but not salty. I like using salted butter in my Hollandaise and believe that it seasons the sauce perfectly. The lemon should enhance but not overpower – it shouldn’t be sour, but a little tartness is fine. The sauce should be balanced with the butter flavor predominant. Start with 1 teaspoon and only increase by ½ teaspoon at a time. An acid is generally added to enhance the flavor of the sauce – lemon or white vinegar are traditional. Let me talk about Hollandaise sauce for a minute. Since good quality European style butter is more expensive, I save that purchase for when I really want to impress. Also, using a good quality butter like Finlandia or Plugra can really add to the richness and buttery taste. I swear this is why my Aunt’s asparagus with Hollandaise was so delicious. What makes this recipe special is browning the butter in a frying pan and then adding it to the egg yolks.

It’s the perfect low carb side to serve with beef, lamb, or even chicken – any time of the year.

But, I hope you don’t save serving asparagus with Hollandaise sauce just for special occasions. It’s perfect for a dinner party or for special meals at Christmas, Valentine’s Day, Easter, or Mother’s Day. Brown butter Hollandaise sauce anyone?Īs I’ve said, asparagus with Hollandaise sauce is a wonderfully elegant side dish. Place egg yolks and lemon juice in blender jar. I’ve shared this recipe previously in my post on easy blender Hollandaise, but I decided to vary the recipe by browning the butter for this easy asparagus dish. Directions Microwave butter in a microwave safe container on HIGH for 1 minute. It’s as simple as adding hot melted butter to a slow-running blender containing egg yolks, lemon juice, and a little water. If you haven’t made Hollandaise sauce in a blender then you are in for a treat. Just a smidge too much heat or a moment of distraction can take a Hollandaise sauce from sublime to destruction! This recipe cheats by using a blender! It sounds easy – and it is, but I have scrambled my egg yolks many times over the years. I’m sure my Aunt Persus used a traditional method for making Hollandaise sauce, where egg yolk and butter are whisked continuously over low heat until the eggs thicken and the butter emulsifies into a rich luscious sauce. Her Hollandaise sauce was so perfect and rich with buttery flavor that it showed me how wonderful asparagus could be. A talented gourmet cook, she delighted in serving great tasting food to family and friends. Use this simple blender Hollandaise sauce as a jumping off point for your own creativity.My aunt was the first person who served Asparagus with Hollandaise sauce to me. If you feel uneasy about using raw egg yolks, pasteurized eggs would be the perfect choice. Yes, this recipe calls for raw egg yolks, but the heat from the hot melted butter should sufficiently cook them. Blender Hollandaise offers a glorious shortcut (or cheat) resulting in a sauce that is perfectly emulsified and ready for your needs in just a few short minutes.īubbling hot melted butter is poured over egg yolks, cooking them, and lemon juice is added to provide contrasting flavor and acid to help cut the richness. Using a blender to make Hollandaise was first mass introduced by Julia Child in her book, Mastering the Art of French Cooking, Volume 1. Don’t you want to be cool too? At least your family will think you’re cool. This blender Hollandaise sauce is so easy that I will always and forever make Hollandaise sauce this way. And no more curdled sauce because I added the butter too fast and it broke! No more scrambled eggs because I wasn’t quick enough to remove the mixture from the heat. But Hollandaise is extremely versatile, lending itself to many variations, and can easily enhance meats, seafood, potatoes, and crepes.Īnd have I told you that I am also in-love with this easy blender Hollandaise technique? No more 20 minutes of standing over a hot water bath stirring until my arms fall off. In any case, this wonderful, silky, creamy, buttery sauce is best known as the traditional sauce on eggs Benedict and is often served with vegetables like artichokes or asparagus. One of the famed five French Mother Sauces, there seems to be some uncertainty whether it actually originated in France or in the Netherlands. And while I won’t wax poetic about Hollandaise, I will share that I think it is one of the best things to be put on a poached egg.

Easy blender hollandaise sauce