When I was younger my favorite breakfast was egg benedict (wait, it still is). Of course, I could only get it at restaurants, which means I probably had it all of two times as a kid, but I remember always being intimidated by hollandaise sauce. It was so fancy, and so French.

How could anyone possibly recreate that creamy, delicious sauce?

My grandmother couldn’t, none of my friends’ moms ever made hollandaise. I was pretty sure you had to be a classically trained (probably French) chef to do it.

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Turns out, it’s actually really easy. Especially if you have a food processor.

The great part about this meal is that while I was making the hollandaise, I had salmon and asparagus roasting in the oven. I simply turned the oven to 400, and immediately added a piece of salmon and one bunch of asparagus.

Let it cook for 15 minutes.

You have a whole meal ready in under 20 minutes.

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Cayenne Hollandaise

The great part about this meal is that while I was making the hollandaise, I had salmon and asparagus roasting in the oven. I simply turned the oven to 400, and immediately added a piece of salmon and one bunch of asparagus. Let it cook for 15 minutes. You have a whole meal ready in under 20 minutes.
Prep Time3 mins
Cook Time2 mins
Total Time5 mins
Course: brunch, condiment
Cuisine: American
Keyword: food processor hollandaise, hollandaise with cayenne, homemade spicy hollandaise
Servings: 2 servings
Calories: 264kcal
Author: Dani

Ingredients

  • 2 egg yolks
  • 1/4 cup butter melted
  • juice of half a lemon
  • 1 tsp cayenne or however much you like
  • Himalayan salt

Instructions

  • Melt butter over medium heat, don't let it burn.
  • While the butter is melting, add 2 eggs yolks, lemon juice, cayenne and salt to a food processor.
  • Once the butter is completely melted, slowly pour it in the food processor (while it's on of course).
  • Pour really slowly. You'll notice it start to thicken and the sauce will form.
  • That's it. Dunzo.

Notes

Make sure to use high-quality butter and eggs for best results!

1 Comment

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