It’s asparagus season, and the best thing to eat with asparagus is a nice piece of pan seared salmon.
And what holds this meal altogether and rockets it into the gourmet stratosphere?
Hollandaise sauce isn’t hard, but it does take a little care and attention. I usually whip this up before cooking a meal, and let it sit off heat until I need it. It might form a skin if left for a while, you can prevent this by covering it with a little baking paper, but I usually just give it a stir every now and then. If necessary, it can be very gently reheated before serving.
The traditional way to make hollandaise sauce is whisking it in a double boiler. While the traditional way isn’t hard, it’s more fiddly than the stick mixer method.
To make with a stick mixer, you need hot butter to slightly cook the egg yolk. Drizzle the butter into the stick mixer beaker while the mixer is going to make hollandaise sauce in under 2 minutes.
- 1 egg yolks
- 15 ml/ 1 Tbsp of lemon juice or white wine vinegar
- 15 ml / 1 Tbsp water (or extra lemon juice/vinegar if you like the flavour stronger)
- pinch cayenne pepper
- 125g (8oz) butter, cut into small cubes
- salt and white pepper to taste
- Heat the butter until it's bubbling. It should be hot enough to partially cook the egg yolk.
- In the stick mixer beaker add the egg yolk, lemon juice, cayenne, salt and pepper. You can also add an optional 15 ml of water or more lemon juice to taste.
- Start the stick mixer to blend the yolk and lemon.
- With the mixer still running, slowly pour in the hot butter. It should take about 30 seconds to incorporate all the butter.
Amount Per Serving: Calories: 17Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 46mgSodium: 149mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 1g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.