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Hollandaise Sauce -- what am I missing?

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Hollandaise Sauce -- what am I missing?

Redhead | Nov 18, 2003 03:30 PM

Whipped up my first Hollandaise last weekend to serve over Eggs Benny, and was pleased to achieve the proper consistency but somehow the flavor was lacking. I used 1/2 cup cold salted butter, 2 free-range egg yolks and 3 tablespoons fresh lemon juice, plus a wee sprinkle of white pepper. It certainly had that citrus-y zing, but was otherwise, well, a bit blah..... I'm thinking, maybe it needs a drop of hot sauce? Maybe I should use unsalted butter and add my own salt to taste? Maybe I should use an artisanal "designer" butter? Any suggestions? Thanks, my Eggs Benny-loving partner thanks you, too. Redhead.

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