The classic method requires specific timing, specialized equipment (do I own a double boiler?
), and its all too easy to break.
Well, Ive done some breaking of my ownbreaking the rules, that is.
Forget what they told you, and make life easy with reverse hollandaise.
What is hollandaise sauce?
Hollandaise is made with four ingredients: egg yolks, lemon juice, butter, and salt.
No wonder its common to ruin this sauce in its infant stages.
Thats where you might rely on reverse hollandaise.
The yolks are already cooked.
After trying out acooked-yolk thickened salad dressingI was confident I could make hollandaise sauce the same way.
Those bits still emulsify, leading you to the same end: a smooth, golden daise.
I usedTyler Florences recipe.
Remove the yolks and add them to a food processor or blender.
Add the lemon juice, salt, and half a stick of melted butter.
(The other half of the butter should be very soft, and waiting in the wings.)
Pulse and blend until smooth.
Scrape down the sides and the bottom.
Add two tablespoons of the very soft butter.
Blend until smooth, and scrape down the container again before adding the last of the soft butter.
Blend the heck out of it until its fully combined.
By using softened butter for the end of the recipe, you avoid breaking the emulsification.
Blend until smooth, scraping down the container halfway through.
Add a couple tablespoons of the softened butter and blend.
Scrape down the container and add the rest of the butter.
Blend until thoroughly incorporated.
Stir in half a teaspoon of boiling water to loosen up the sauce for serving.
