While the word "Hollandaise" means "Dutch" in French, it does not seem to have originated in Holland -- rather, it is considered one of the French haute cuisine "mother" sauces.
In the U.S., Hollandaise sauce is typically associated with Eggs Benedict or steamed asparagus, but we developed this version to partner with our EXPEDITOR™ Yorkshire pudding recipe (the ingredients for both of these recipes are show here).
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Hollandaise Sauce
Ingredients:
80 g egg yolk (about 4)
20 g water
850 g clarified butter (heated to about 150°F/65.5°C)
60 g fresh lemon juice
To taste salt and pepper
Instructions:
- Place egg yolk and water in jar of the EXPEDITOR™ 600 Series Culinary Blender and blend on low.
- Slowly add clarified butter through the dosing cup until emulsion begins to form. Increase speed of blender to medium while continuing to add the butter until all is incorporated.
- Check temperature, and season with lemon juice, salt and pepper. Serve immediately. Yield: 1kg
Note: These recipes have been written for specific members of the EXPEDITOR™ Family of Culinary Blenders. If you are using a different Hamilton Beach® Commercial Culinary Blender, you may need to make adjustments to the Variable speed, processing time, and/or ingredient quantities.
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