DIY Mother’s Day Hollandaise Sauce

Making hollandaise sauce from scratch can be a delightful addition to a Mother’s Day brunch. Here’s a recipe to help you make hollandaise sauce:

Ingredients:

• 3 large egg yolks
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup unsalted butter, melted
• Salt and cayenne pepper to taste

Instructions:

1. Fill a saucepan halfway with water and bring it to a simmer. Reduce the heat to low to keep the water at a gentle simmer.
2. In a heatproof bowl that fits snugly on top of the saucepan, whisk together the egg yolks and lemon juice until well combined.
3. Place the bowl over the simmering water (make sure the bottom of the bowl does not touch the water). Whisk the egg yolks constantly until they thicken and become creamy, about 2 minutes. The mixture should be light in color.
4. Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously. Add the butter gradually to avoid curdling the sauce.
5. Continue whisking until the sauce thickens to a smooth and creamy consistency. If the sauce becomes too thick, you can add a little warm water to thin it out slightly.
6. Remove the bowl from the heat and season the hollandaise sauce with salt and a pinch of cayenne pepper. Taste and adjust the seasonings as desired.
7. Serve the hollandaise sauce immediately while it’s warm. It pairs well with eggs Benedict, asparagus, or steamed vegetables.

Note: Hollandaise sauce is best enjoyed immediately after preparation, as it doesn’t hold well for extended periods. If you need to keep it warm, you can place the bowl in a larger bowl filled with warm water or use a double boiler setup to maintain a gentle heat.

Remember, making hollandaise sauce requires some attention and care to prevent the eggs from curdling or overheating. Keep whisking and adjusting the heat as necessary to achieve a smooth and velvety sauce. —Vita Daily