VIDEO {HOW TO MAKE HOLLANDAISE SAUCE}

Just when you never thought you’d see the day… A recipe post on Design Darling! My brothers bought me the cutest apron for Christmas (in the kids’ size, ha!) as a cute little costume for our second ever video post. This recipe is a family favorite — it’s great over asparagus or broccoli for vegetarians like me and it comes straight from my grandfather’s cookbook (which we typed up, bound, and gave to my grandmother two Christmases ago — best reaction ever!). Without further ado, Hollandaise sauce à la the Horan family…


For six servings, you’ll need:
1 stick of butter
7 egg yolks (1 yolk for each person plus 1 for the pot)
1/4 cup of heavy cream (or half-and-half if you’re watching your waistline)
1/8 cup of freshly squeezed lemon juice
2 dashes of white wine vinegar
1/2 teaspoon of salt
2-3 twists of white pepper from pepper mill

Steps:

1. Melt the butter in a double boiler over low heat.

2. Mix all the ingredients in a mixing bowl and whisk well.

3. Once butter is melted, add the other ingredients to the top of the double boiler.

4. Whisk ingredients together with butter until Hollandaise starts to thicken.

5. Remove the double boiler from the stove and continue beating with the whisk until desired consistency is reached.

6. Pour out hot water from double boiler and refill with cold water. Return double boiler to low heat and stir Hollandaise occasionally.

7. If you need the Hollandaise to wait while the rest of your meal is prepared, it will hold its consistency for up to an hour with occasional stirring and exchanging boiling water in double boiler base with cold water from the tap. Should you lose consistency, add a bit more cream, melted butter, and lemon to taste.

8. Serve while hot over steamed asparagus or as a topping for eggs Benedict (after a puppy taste test, of course!).

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