Tuesday, May 6, 2014

Hollandaise Sauce

We've been pretty busy the last couple weeks, trying to make space in our apartment for a new addition to the family in September, so I haven't been cooking much. Tonight the fridge was pretty bare so I had to be creative to elevate my eggs on toast to another level. The best way to do this was to whip up some creamy dill hollandaise sauce.
I've tried making it before but it never really turned out. Tonight I had perfect buttery sauce that wasn't too time consuming. I also perfectly poached a couple eggs.


  • 3 egg yolks
  • 1/2 cup butter
  • 1 pinch salt
  • 1 tsp dill
  • 1 pinch paprika

  1. In a metal bowl mix the egg yolks like a maniac until they double in size.
  2. Bring a couple cups of water to a boil in a pot smaller than the bottom of the egg bowl.
  3. Put the egg bowl over the pot and continue whisking like crazy.
  4. Melt the butter and slowly add to the eggs. Keep mixing.
  5. When it is thick and doubled in volume pull it off the heat and mix in the salt, dill and paprika.

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