Be the master of Mother Sauces with Shahir’s easy Hollandaise Sauce recipe. Once you master the Hollandaise, you really have 3 sauces in one with simple variations to make a Bearnaise and Sauce Choron, aka Daughter Sauces.
2 egg yolks
2 tsp room temperature water
2 tsp freshly squeezed lemon juice
1 cup melted butter (must be hot)
kosher salt (to taste)
cayenne pepper (to taste)
Combine egg yolk, water, lemon juice, and a pinch of salt in a heatproof container that is slightly wider than the head of an immersion blender. A cylinder shape is best. Transfer melted butter to a container with a spout.
Place head of immersion blender into the bottom of your heatproof container and turn it on. Slowly add your melted butter with the blender running. Once all butter is added sauce should be thick, creamy and emulsified. Season to taste with salt and a pinch of cayenne pepper (if desired). Serve immediately. Perfect for asparagus or eggs benedict!
Sautee 1 finely minced shallot and 1 sprig of minced tarragon with a splash of olive oil. Add a splash of champagne or white wine vinegar and cook until softened. Fold into your hollandaise sauce and enjoy. Perfect for steak and veggies.
Blanch 2 medium sized tomatoes. Peel, remove seeds, and finely chop. Sautee with 1 clove minced garlic, 1 tbsp finely chopped parsley and a splash of olive oil. Season with salt and pepper, fold into hollandaise sauce. Perfect with a fish dinner.
approx. Per Serving