My idea of a portion is 2 poached eggs, 3 T. Sauce. YMMV.
Double boiler, glass bowl over steaming water, whatever setup works for steaming a small leftover amount.
The Vitamix blender recipe can be scaled down to a smaller quantity just like the recipe I offered originally.
I hope some of this helps you go for it! Plenty of advice posted here by the community.
Enter the sloppy cook. I make Hollandaise frequently and on whim.
I take a very small pan, like butter warmer size, crack a whole egg into it, add about same volume of water and warm over naked gas flame. I have ready half to 2/3 cube of butter cut into maybe tablespoon slices. When the egg/water starts to thicken, I start whisking in butter, slice by slice, reducing the flame if necessary. When a custard has developed, I turn off the flame and whisk in juice of maybe half a lemon, depending on the acidity of the lemon, and a sprinkle of red pepper flakes. Done.
It’s all about controlling the flame/heat.
And this is the kind of whisk that I depend on for all sauces.
You CAN reheat leftovers in a heatproof bowl over barely simmering water. Again, it’s all about heat control.
LOL. our debate over portion size. I can easily dispatch the above recipe over Eggs Benedict for 2. YMMV.
I have yet to see/try a sauce Hollandaise bought in a supermarket in the US or Europe which even comes remotely close to homemade
Coconut macaroons - here is just one recipes, there endless similar more available
We all have our hallmarks. A particular restaurant, someone’s homemade and numerous jars.
Another option, if you have tools available, is using sous vide
I have one of those that I also use constantly, though not as fancy. Mine is probably from the dark ages.
I’ve used this recipe for hollandaise many times, it’s pretty simple:
Seems similar to @pilgrim 's method above. I use a stainless steel mixing bowl over boiling water (double boiler) rather than over low heat as I don’t have a gas range. A mesh strainer helps to hold the bowl without burning fingers if using a double boiler.
If you drink alcohol, a whisky sour, pisco sour, amaretto sour, etc. are great ways to use one or two egg whites.
Egg white leftovers, I use up when I candy nuts or make onion rings as part of the dredge.
They freeze well for later use.
Leftover whites are a good reason to make financiers!
I would make no claim that it does. But, I’m content with the flavour of what I buy, so have absolutely no need to make my own.
Egg white omelet.
For one or two servings of eggs Benedict I’ve made Hollandaise in the microwave.
Much thanks everyone! This is what I did this morning…
I chose this method 'cause I had a leftover shallot and an inch of sauvignon blanc from Superbowl Sunday. I used a half stick of butter, one egg yolk, the same 1/2 tsp of lemon juice, and a shake or two of cayenne. Plus, I liked just having one sauce pan to clean.
Did the wine reduction, then toasted the muffins in the toaster oven, added ham and ran another toast cycle. Cooked the eggs and topped the ham with them (leaving them in the warm oven)… and then did the sauce and served 'em up.
Best hollandaise I have ever had! Thanks Helen (and John).
My kind of cooking lesson! One person asks for help and winds up teaching.
Thanks.
Ha ha… thanks. But I didn’t teach, she did.
You guys reinforced the blender technique so last night I searched YT for “Blender Hollandaise” and found her vid. While I sometimes find she is too detail oriented, this seemed to make perfect sense to me. The one pot, and wine/lemon vs: just lemon, and that it finished up “hot”.
If I’m keeping track properly…John, Helen, you, us.
Results speak for themselves. The quest was fun.
As are most threads on this forum. You guys are great… and this is the best food forum on the net (IMHO).
Egg white fried rice! With crab.
