Thursday, April 3, 2014

Foolproof 2 Minute Hollandaise

My version of Eggs Benedict with a crispy well toasted English muffin, country ham, poached eggs, a generous amount of hollandaise and a surprise...
a slice of tomato under the ham to give it a fresh taste.
I was in the mood for eggs benedict, but was feeling too lazy to get dressed.  Anyone ever have that happen?  Or is it just me… thinking that it’s more work to get dressed, than to whip up a batch of hollandaise.  A luxurious breakfast in casual clothes sounded like a great plan to me!

With that decision out of the way, I said to my husband, How about I make us eggs benedict at home?  This would have been a daunting task had I not recently read Kenji’s blog post.

I have never actually made hollandaise until now.  I have only watched my husband make it countless times.  The truth is, I have never had too.

My husband is a purest when it comes to hollandaise and would be willing to break a sweat to whip up a batch (which he has, countless times).  So as you can imagine, when I told him that I would make him eggs benedict at home.  He was a bit confused.

The idea of me making a hollandaise would not have happened had it not been for Kenji Lopez of the Food Lab.  He is one of my Foodie Hero’s and when he teaches, I pay attention.  He says that I can make a “Foolproof” Hollandaise in 2 minutes.  That will produce a hollandaise sauce that is every bit as good, as the traditional version.  After I watched his video and read all 43 comments.  All I could say was – LET’S MAKE HOLLANDAISE!!!

This recipe is FOOLPROOF!!!  I made 3 batches, not because I needed it.  I was only cooking for 2.  But because I couldn’t believe that it worked and that it was so ridiculously easy.  I had to make sure I wasn’t just lucky and that it truly was foolproof.

Almost everyone says it can’t.  But there are a few that swear that it’s possible.  I refrigerated the leftover hollandaise to check this out.  If you want to see the results – they will be at the bottom of this post.

Special Equipment – you will need an immersion blender to make this.  If you don’t own one, it will be well worth purchasing just to make this sauce.  In my opinion the immersion blender is one of the handiest kitchen tools.  Once you have one of these in your kitchen, your stand up blender will become very lonely.

makes ½ cup
1                       egg yolk
1 tsp.                water
1 tsp.                lemon juice
pinch               kosher salt
4 drops            Tabasco hot sauce
1 stick              butter (4oz)

Melt the butter in a small sauce pan over med-low heat.  When it starts to bubble, give it about 10-15 seconds more to get to the right temp.  Put the melted butter into a measuring cup so it’s easy to pour.
Place the egg yolk, water, lemon juice, salt and hot sauce in a tall container that just fits the head of the blender.
Place the blender head in the cup flat and start the blender.  Slowly drizzle the butter into the cup.
When all the butter is added, slowly tilt the blender head to allow more air to get under the blade.  This will thicken the sauce.

That’s it!
Testing 1-2-3...
Yes, it can be done!!!
Scoop out the leftover hollandaise into a glass bowl.  Place about ½ inch of water in a pot over low heat that will allow a glass bowl to fit on top without touching the water.
As it starts to melt, whisk it until it comes back to life.  Remove it from the heat and enjoy.


  1. Damn, that's impressive. And reheated to boot!

    1. Hi Cecily! Yes, I was pretty impressed myself!