Hollandaise is one of the five French Mother sauces. It's a blend of eggs, lemon juice and butter. While the ingredients are simple, the flavor is silky, fresh and bright. Today we'll learn an easy technique for making hollandaise and serving it with grilled asparagus.
Classic Hollandaise Sauce-
If you search for "how to make hollandaise," you'll find a lot of videos that are done by professional chefs. Lots of whisking the sauce by hand in a French copper pot, slowly adding the butter, and more whisking. While that's the traditional method for Chef's to make Hollandaise, it's a lot of work.
Home cooks can learn from the technique, and you may want to try it, but we have a much easier technique that gives you excellent results. Blender Hollandaise.Jump to Recipe
Just place the ingredients in the blender and pulse for a few minutes and you have creamy, delicious homemade mayonnaise. No Chef would taste the difference between your blender mayonnaise and mayonnaise whisked by hand.
Use a Blender for Making Sauces-
A blender is perfect for making hollandaise and other sauces. It's quick, and makes smooth sauces. The key is to not over process the sauce or use too high of a speed.
For the hollandaise, the egg yolks and lemon juice go in first with a dash of salt, maybe cayenne. Give it a quick pulse. Then with the blender running slow, slowly pour in the warm, melted butter. Don't add all the butter at once. As the eggs and butter emulsify, you'll have a smooth and creamy hollandaise. Don't add all the butter at once.
For this dish we garnished the hollandaise with fresh chive flowers. Chive flowers are in season in the spring, and add a burst of chive, oniony flavor. And they look wonderful on the plate.
Change the flavor of your hollandaise by adding orange juice instead of lemon juice. For Hollandaise with shellfish, add some Old Bay Seasoning.
Serve the hollandaise immediately while it's warm. Save any hollandaise in the fridge, but don't reheat it, it will curdle. I like to spread chilled hollandaise on bread just like you would with mayonnaise when making a sandwich. And chilled hollandaise is delicious in scrambled eggs.
Grilling asparagus is one of the easiest ways to cook the delicious spring vegetable. Choose asparagus with thin stalks so they'll grill quickly. All you need to do is cut off the woody end of the stem, then brush with some olive oil. No blanching is needed.
Grill the asparagus in a cast-iron grill pan for about 7-8 minutes, turning, until you see some char marks. Grilling brings out the herbal flavor of asparagus and adds that bit of char flavor.
See our other delicious asparagus recipes. Just type Asparagus in the search bar.
Grilled Asparagus with Hollandaise
Hollandaise is one of the five French Mother sauces. It's a blend of eggs, lemon juice and butter. While the ingredients are simple, the flavor is silky, fresh and brigh. Today we'll learn an easy technique for making hollandaise and serving it with grilled asparagus.
For the Grilled Asparagus-
- 1 lb. fresh asparagus spears choose thin spears for quick grilling
- 1 tbsp. olive oil
- salt and black pepper to taste
For the Hollandaise Sauce-
- 1 stick butter, melted 1 stick butter is 8 tbsp.
- 2 large egg yolks
- 1 tbsp. warm water
- 1 tbsp. fresh lemon juice
- ½ tsp. salt
- ¼ tsp. white pepper
- 1 tsp. fresh chive flowers and chive flower buds for garnish
Grill the Asparagus-
Heat a cast-iron grill pan over medium heat. Brush the asparagus spears with olive oil, and grill until soft and charred, about 8 minutes. Turn the asparagus frequently so all sides get grilled.
Make the Hollandaise Sauce-
While the asparagus is grilling, make the hollandaise sauce. In a small saucepan over low heat, melt the butter.
In a blender, combine the egg yolks, water, lemon juice, salt and white pepper. Blend quickly until the ingredients are combined, about 20 seconds.
With the blender running, slowly pour in the warm melted butter a little at a time. Blend until the hollandaise thickens, about 1-2 minutes. Hollandaise is best served immediately before it cools too much.
Hollandaise is traditionally served over poached eggs for Eggs Benedict. It's also delicious with grilled or roasted seafood or chicken. To make Bernaise sauce, just add some chopped, fresh tarragon to Hollandaise.