So I tried to make hollandaise sauce cause I didn’t have an easy packet of it around. I used Julia Child’s Hollandaise sauce as a template. Due to me being lazy, I heavily modified it until it had no semblance to the original recipe. Yes I didn’t use butter even when I had it on hand as I deem the butter cookie worthy rather than sauce worthy. Serves2-3 portions.
2 egg yolks
1 cup of margarine
half a lemon, juice only
Dash of Cayenne Pepper
(I forgot the white pepper)
1. Melt Margarine/butter on medium/low heat in small sauce pan. Take the pot off heat and whisk the egg yolks and lemon into the mixture Quick! (We don’t want the egg yolks to cook and I don’t want to wash another bowl)
2. Baby the sauce on low heat until it thickens. This really only takes a couple of minutes but it feels like forever because you need to constantly stir unless you want globs of egg yolk. (This happened to me the first time and globs are not your friend). I used omega 3 eggs so that’s why the sauce is a weird orange yellow rather than the traditional pale yellow.
3. Serve to your hungry, asparagus loving, loved ones.
NOTES: This recipe is easy but you need to adjust to taste. I think half a lemon of juice is too much and I will try a quarter. Also this was too much sauce for two people so I’ll adjust that as well. I’m going to try real butter next time and maybe stick to Julia Child original recipe as it’s only 4 more steps…