Mr. B's Hollandaise Sauce
The blender method
1.5 cups ×
1 ½ Cups Cold, Unsalted Butter
6 Large Egg Yolks
2 Tbsp. White Wine
Kosher Salt and Freshly Ground Black Pepper, to taste
Hot Sauce, to taste
3 Tbsp. Crumbled Cooked Bacon
2 Tbsp. Prepared Horseradish
From Mr. B's Bistro
Hollandaise can be tricky and it waits for no one. If the sauce or the butter cools too much as you whisk, the butter will begin to harden and thicken. In this case add a few drops of warm water. If the sauce looks as if it is about to break or separate, immediately whisk in a few tablespoons of cold water.
You can save some time by making hollandaise in a blender. Process for about 1 minute the egg yolks and the lemon juice, then, with the machine running, gradually add the warm to hot clarified butter. The sauce should thicken by the time all the butter is incorporated, about 1 1/2 minutes. Season to taste and serve it immediately.
Instructions
- In a small saucepan melt butter. Using a spoon skim away white foam (milk solids). Cool to warm.
- Place yolks, wine, and 1 tablespoon water in the top of a double boiler or in a large stainless-steel bowl set over a saucepan holding about 1 1/2 inches of water (do not let the bowl touch the water).
- Off the heat whisk egg yolk mixture until light and frothy.
- Place the top of the double boiler or the bowl over barely simmering water and continue to whisk until eggs are thickened, about 4 minutes, being careful not to let the eggs get too hot.
- Remove the pan or bowl from over the water and whisk to slightly cool mixture. Gradually add warm clarified butter, whisking constantly. Whisk in salt and pepper and season with hot sauce. If sauce is too thick whisk in a few drops of warm water.
- For bacon horseradish hollandaise add 3 tablespoons crumbled cooked bacon and 2 teaspoons prepared horseradish to the sauce when you add the salt and pepper.
