Homemade hollandaise on my favorite Eggs Benedict.

Hollandaise have always been a thing used with fish. But after moving to the USA, I realized hollandaise can be used for so much more. And I became a huge fan. But there is hollandaise and then there is real hollandaise. The store bought, even the ones made from a powder like Knorr, can be used as a shortcut, but tastewise it needs an adjustment with some fresh squeezed lemon juice. But when you get the real deal, you know why this sauce is so extremely popular.

If you are making eggs Benedicts for 2-4 people, you only need half a portion.

Makes a big portion.

Ingredients:

250 g salted butter, clarified
4 egg yolks
¼ teaspoon salt
¼ teaspoon ground white pepper
½ lemon, the juice from

Directions:

Melt the butter in a sauce pan over very low heat. Let simmer gently until the foam rises to the top of the melted butter. Once the butter stops spluttering, and no more foam seems to be rising to the surface, remove from heat and skim off the foam with a spoon. The foam is the milk solids from the butter. Ladle the butterfat into another saucepan leaving the water and residue behind. You can also pour the butterfat through some cheesecloth. Keep the butterfat warm.
The clarified butter should be about 172℉ (77℃).

Add egg yolks, lemon juice in a blender. Blend until foaming. With the blender running add ⅓ of the butter in a slow steady stream, yes it will splatter. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Season with salt and pepper and blend for another second.

Use the hollandaise for your favorite fish or on a eggs Benedict.

Enjoy!