As promised…Hollandaise Sauce
Call me stubborn…call me lazy…but I just don’t want to drag out the blender to make Hollandaise! Instead I like to set up a double boiler ( pyrex glass bowl nestled over a saucepan of simmering water ) and let the magic happen.
Set up your double boiler over medium hi heat and bring the water to a simmer. Using the double boiler, melt 4 Tablespoons butter in the glass bowl. Once melted remove the glass bowl from the heat. Add 4 Tablespoons lemon juice ( fresh or bottled ). The lemon juice will cool down the butter; then “temper in” 4 whisked eggs ( use regular size ). Return the glass bowl to the top of the saucepan. Over medium heat, whisk until mixture thickens. Once it thickens, turn off the heat, leaving the mixture to keep warm in the bowl over top the warm water. If it becomes too thick, at serving time just add enough hot water ( a teaspoon at a time ) to thin it out.
If you re looking at the attached photo… that is what our Sunday morning breakfast looked like. Oh, you’re not looking at the Hollandaise…you have spied the fresh strawberries on the side. Yes, those strawberries are from our pick your own strawberry patch…they are ripe and waiting to garnish your breakfast platter. 