- 1 ¼ cups (2 ½ sticks) unsalted butter, cubed
- 2 large egg yolks
- 2 Tbsp. fresh lemon juice, plus more
- Kosher salt and freshly ground black pepper
Friday, May 13, 2011
A good hollandaise can be very fussy to make right. (Wait! My egg yolks are scrambling! (or curdling with the lemon.)) So when a colleague dropped the May 2011 edition of bon appétit (the Italy issue) on my desk, this little gem from Eric Ripert caught my eye. I think I’m going to pick up some asparagus on the way home this afternoon.
Fill a blender with hot water; set aside. Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat. Drain blender and dry well. Put egg yolks and 2 Tbsp. lemon juice in blender; cover and blend to combine. Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets, discarding the milk solids in bottom of the saucepan. Blend until creamy sauce forms. Season to taste with salt and pepper, and with more lemon juice. Serve immediately.
Posted by St. Izzy at 13.5.11