Om goodness, the ratio is perfect, love it!! However all that lemon juice pretty much ruined a breakfast that took a while to prepare. Prep time: 15 minutes, Cook time: 30 minutes, Servings: 8. I’m glad this recipe has helped you! And I know my mother-in-law will eat it too, since she’s also squeamish about raw eggs! Serve the sauce in a sauce boat with extra chopped … In same saucepan, whisk egg yolks with 1 tablespoon cold butter over very low heat until thickened. The blender version is unquestionably a no-brainer and results in a delicious Hollandaise-style sauce, a lemony yolky butter, thin enough to pour. Another tip that I find useful when trying someone’s recipe for the first time, just thank them for it and explain how it might not have appealed to your family’s taste and how you perhaps altered it to make it more to your liking. … Because this easy Hollandaise sauce recipe uses a simple ratio of 1:1:1 (1 tbsp butter to 1 tbsp lemon juice to 1 egg yolk) it’s easy to scale up or down as much as you’d like. I have had Hollandaise on baked and poached salmon, asparagus and smoked trout in restaurants too. I’m so glad this worked well for you! I hope you like it! Slowly pour the butter-lemon mixture into the bowl that contains your egg yolks, whisking constantly to prevent curdling the eggs. Drop by drop, add in the melted butter until the bearnaise sauce is thickened. Hi Kathleen, I love love love hollandaise with artichokes too! This was absolutely fabulous! If you’re just making eggs Benedict for yourself, use 1:1:1. Thank you so much, and I hope you find some other recipes on my site you like just as much! I really think you’ll love this sauce! Please let me know how you like it! Your bernaise sounds like a great idea too! Bring to a boil and lower to a … For my money, the very best classic steak sauce you can make at home, a sauce that will wow your guests with its flavor and elegance, and—most importantly—a sauce that can be made start to finish in under half an hour, is béarnaise. It’s my favorite! Thanks for sharing your recipe. I found it very helpful and easy, but ratios did not work for me. I know not everyone loves lemon as much as I do, which is why I made sure to put a note about it in the very first section, “Flavor and texture”, along with some suggestions on how to adapt the recipe to your personal taste if you like your Hollandaise sauce less tart. Cook over medium/medium-low heat (water bath should be a low simmer) for 10 minutes or so or until the sauce thickens, stirring frequently with a fork or whisk. His first book, I have started adding a dash of cayenne pepper to my Hollandaise though so if you like a slight kick you might try that too! Place the steaks in skillet and sear on one side for 30 seconds. Whip again with the immersion blender … Steak and Eggs Benedict with Béarnaise Sauce Glad you liked it! It’s hard for me to find a Hollandaise at a restaurant I like quite as much. If you want a thick, creamy, and tangy sauce that's easy to make and an easily-scalable recipe that's a cinch to memorize, give this one a shot! This had Way way way too much lemon juice. Sauce béarnaise facile, rapide et inratable au blender. Thanks so much for the “double boiler” tip. I did, however, taste it a few times and I really like it, especially how lemony it is. After trying many recipes, I’ve concluded that this is the simplest and the most reliable – thank you! If it is thin and runny, transfer to a large bowl set over a pot of barely simmering water. Béarnaise, a classic sauce that’s a variation of hollandaise and typically served over steak, can be difficult to make. Just tried this for breakfast. Melt butter over low heat, or in the microwave until sizzling hot. It will thicken as it chills until it really is like a custard, pudding, or a savory lemon curd. Cook the wine, onion, and tarragon until the wine has been reduced to a glaze. I love a good Hollandaise, and your lemony version sounds amazing! Whisk constantly and vigorously until sauce is thickened. Way too much lemon juice, it was overpowering and I had to dump it. We may earn a commission on purchases, as described in our affiliate policy. But nothing beats a home made recipe like this one. Turn blender motor on HIGH; Pour HOT butter through opening in blender cap in a steady stream while motor is running, about 30 seconds. So glad you loved it! Combine the egg yolks with the salt in a blender. My FIRST time making this! To combat that, we pour the hot liquid into the cold eggs first. I’m going to give this a try with my eggs Benny and perhaps with my steamed green veg at dinner. I gave this five stars as I just LOVE the way Caroline posted the ingredients for her extra-lemony version right next to the ingredients for a traditional hollandaise sauce — not only does it advise you before you begin how lemony her version is, but the traditional amounts help guide you to make it more lemony than usual without going with her full blast lemony version. The blender version is unquestionably a no-brainer and results in a delicious Hollandaise-style sauce, a lemony yolky butter, thin enough to pour. You might like it better with fresh, if you didn’t already. 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