Hollandaise
Where does hollandaise go? On a benedict…of course. Asparagus, why yes! But how about drizzled on salmon or even on Sunday morning breakfast potatoes? Now you’re talking…
Original photo credited to Sam the Cooking Guy/ Finlandia Imported Butter
Sam wants to remind you, “I say if you’re only doing two or three or four ingredients, every one of them should be really good.”
If you have a recipe that calls for a short list of ingredients (like this hollandaise), you know that the flavors of each component are really going to come through, so do your best to find the best of that ingredient that there is. Spend your money where you know that it is going to make a difference.
Feel like getting a little crazy? Add a tablespoon of Sriracha to the blend. You’re welcome!
- 10 Tbsp. Finlandia salted butter
- 3 egg yolks
- 1 Tbsp. Lemon Juice
- 1 dash Cayenne pepper
- Melt butter on low heat in a small pot - don't let it burn!
- Into the blender put egg yolks, lemon juice and a dash of cayenne pepper
- Blend on medium speed for about 30 seconds
- Once the yolks have lightened a bit in color, turn the blender down to low and slowly drizzle in the melted butter
- Blend until everything is mixed
- Turn off the blender and taste - this is the time to add more lemon juice if you feel necessary
About the Author - Taryn Jeffries
Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.
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