To make the Hollandaise Sauce
Ingredients
4 Free Range Naturally Fed Organic Egg Yolks
1 tbsp of Freshly Squeezed Organic Lemon or Lime Juice
1/2 a cup of Unsalted Pure Organic Butter, melted
A Pinch of Organic Cayenne Pepper (Optional)
A Pinch of Sea Salt
Method
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl placed over a saucepan containing a small amount of simmering water (or use a double boiler) the water should not touch the bottom of the bowl, whisk until the mixture is thickened.
Continue whisking rapidly, being careful not to let the eggs get too hot or they will scramble, slowly drizzle in the melted butter continuing to whisk until the sauce is thickened and doubled in volume. Remove the sauce from the heat and whisk in cayenne and salt, taste the sauce and add more lemon or lime, salt or pepper if necessary then cover and place it in a warm spot until ready to use.
If the sauce becomes too thick, whisk in a few drops of warm water before serving.
Easy Blender Hollandaise Sauce receipe
Ingredients
4 Large Free Range Naturally Fed Organic Egg Yolks
1 & 1/2 tbsp of Organic Lemon or Lime Juice
1/2 a tsp of Sea Salt
1/4 of a tsp of Organic Cayenne pepper (optional)
1 cup of Free Range Naturally Fed Organic Pure Unsalted Butter
Method
Melt the butter slowly in small pot being careful not to let it boil. Place the egg yolks, lemon juice & cayenne pepper into blender and blend them for 20 to 30 seconds on medium to high speed. The yolks will look lighter in color when they are mixed Turn blender onto its lowest setting and while still going slowly drizzle the hot melted butter into the egg yolks. Continue to blend for a few seconds after all butter is poured into mixture. Stop the machine and taste test the sauce, adding more lemon or salt if needed. If sauce is too thick add a few drops of water and blend again for a few seconds to remix the sauce. Keep it in a warm place and use within an hour.
EmoticonEmoticon