As the garden, work and family life keeps us super busy, we find the need to have shortcuts which are not a compromise on quality. So we were very happy when our regular Sunday morning brunches with our great friends Monica and Chris lead to the discovery of a "cheats" Hollandaise sauce!
We don't think you will often find us quoting Better Homes and Gardens - New Cook Book - but this is a winner. It has the right consistency, richness and tang that a good Hollandaise deserves - and it is fast. Peta bought Jim a saucier for christmas and in this we are able to make a great sauce, without the fuss of a double boiler (just make sure you keep the heat down low and stir constantly!)
1/2 Cup butter
3 beaten egg yolks
1 tablespoon water
1 tablespoon lemon juice
dash salt
cayenne pepper
Cut butter into thirds and bring to room temp. In the saucier or top of double boiler, combine egg yolks, water, lemon and salt. Add a piece of the butter. Place over low heat (saucier) or boiling water (double boiler). Cook, stirring rapidly with a whisk, till butter melts and sauce begins to thicken. Add the remaining butter, a piece at a time, stirring constantly till melted. Continue to cook and stir till sauce thickens, then immediatley remove from heat. Add cayenne to taste.
We must confess that we are such Hollandaise freaks - so for the 4 of us, we double the recipe, so we can have a little left over for asparagus or some other dish!
Enjoy the quickie... especially on a Sunday!
Jim & Peta
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