People have funny reactions to Hollandaise sauce. Some people think it’s disgusting. If you are one of those people, I have two things to say to you:
- This post is probably not for you.
- We maybe can still be friends, but you cannot besmerch the good name of the Hollandaise, or it’s gonna get ugly fast.
For those who
know a good thing when they taste it enjoy Hollandaise, it can still be kind of a love/hate relationship.
Hollandaise, I’m afraid, gets a bad rap. The reasons are two-fold, it seems – but I am here to clean up this sauce’s reputation, or at least strongly plead its case.
Well…. it has a high fat content. I will give you that. There are some calories in there, for sure. (My recipe has 182 a serving which isn’t insignificant, I get it.)
BUT for those of us partaking in a Ketogenic- Low Carb/High Fat nutrition plan, it is actually kind of a dream sauce. It has the fat content that we rely on to keep us feeling full and satisfied, AND burning fat as fuel. Butter and eggs? Those are LCHF staples!!
Regardless of your nutritional preferences, there is room in there for some fat. You will enjoy what you eat, you will feel satiated for longer periods, and fat is important for keeping our bodies functioning properly. Come on, live a little. Have the Hollandaise.
“It’s too hard to make.”
I get it, in culinary school I was terrified making Hollandaise – it seemed SO complex, and so easy to screw up. All of that double-boiler/ bain marie bullshit, trying to whisk like hellfire and stream in the butter. AND WHAT IF IT DID CURDLE!?
Except not at all – it is super simple and (I swear) actually pretty well foolproof – and I am a Grade A fool, so we can say it is “Keri Proof” if you do it like I do. Here we go:
1 stick of butter (1/2 cup)
½ – 1 tablespoon lemon juice (pardon my squeezy lemon, it was all we had)
Pinch dry mustard (optional)
Pinch cayenne pepper or dash of hot sauce (optional)
Hot Water (as needed)
*Makes 6 servings (but no one will judge if it doesn’t go down that way at your house, I promise.)
WHAT YOU DO
Place the egg yolks and lemon juice into the blender. I start with 1/2 tablespoon of lemon juice because I don’t like a really lemony sauce. If you do, you can easily adjust when finishing, but once you have over-lemoned, there is no unringing that bell.
I like a pinch of dry mustard in my Hollandaise, just to give it a little extra something in the background. BUT, just a pinch. I don’t want it to actually taste like mustard. Some folks prefer to add a little cayenne pepper for a bit of a kick. I am a traditionalist, but you do you – add either of those now if you would like:
Cover and give the contents of the blender a pulse – 5 seconds or so.
In a measuring cup (or other microwave safe container with a pouring spout,) melt the stick of butter until it just starts to boil.
People tend to over think this step – don’t be too fussy, let it all stream in, then let the blender run for 30 seconds or so and you will be good to go.
If it is too runny, let it sit a bit and it will thicken… if it gets too cold, microwave for 10 seconds (it will curdle a bit, but see the next sentence to solve that problem.) If it is too thick, or if the butter has caused the eggs to curdle up, then add warm water, 1 tablespoon at a time, and give it a good whisk. It will come right back together and thin right out. I pinky swear.
Give it a taste to see if you want a bit more lemon, and then start finding stuff in your kitchen to
drown in it top with the golden goodness.
Hello, you beautiful sauce, you.