in five: easy hollandaise sauce

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Since the season of brunch is officially upon us (Easter, Mother’s Day, Father’s Day…), I thought I’d share another foolproof brunch star. Hollandaise is the holy grail of brunch, really… does it get any better than a perfect eggs benedict? But its reach extends far beyond the benedict. Try it over roasted vegetables (asparagus and broccoli, particularly), or as a topping for a savory crepe (you can buy them pre-made at most grocery stores). And leftover sauce can even be used in casserole-land. Talk about taking your chicken and rice to the next level! Not only that, but since you’re likely to have some leftover Easter ham, this is a great breakfast-for-dinner option to help you use up those leftovers. If you’re feeling especially lazy, you can forgo the poached eggs and slice a leftover hard-boiled Easter egg over the top… true, you won’t have that runny yolk goodness, but with all that delicious hollandaise pouring over the top, I suspect you’ll hardly miss it.

While traditional hollandaise recipes are daunting… okay, scary… I promise you, this one is an absolute no-fail. Four ingredients, five minutes, and you’ll be wowing a crowd. Trust me. — Becki S.
Click to see how it’s done!

Easy Hollandaise:

2/3 c. dry vermouth
2 T champagne vinegar (white wine vinegar will work in a pinch)
6 egg yolks
3 sticks of butter

Combine vermouth and vinegar in a small saucepan, and boil rapidly until the liquid reduces to about 3 tablespoons. Set aside. Rinse the saucepan and add the 3 sticks of butter, cook over medium heat until melted and hot, but not boiling. While the butter is melting, place egg yolks in a blender, and whiz for 30 seconds. With the blender still running, open the pour spout and slowly add the melted butter. The mixture should immediately thicken. Next, pour in the reduced vermouth/vinegar mixture, and process for another 30 seconds. Season with salt and pepper to taste, and you’re done!

Serve immediately, or hold in a jug set inside a bowl of warm water (not hot water – the sauce will curdle!). And if needed, you can always return to the blender for a 30-second blitz if you let it sit too long before using.

image courtesy of Romulo Yanes for Gourmet (RIP).

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