Earlier this week, on our epic late-night Google Hangout, I mentioned that we had eaten Eggs Benedict for dinner that night, with homemade hollandaise sauce.
Hollandaise hollandaise hollandaise. Is that supposed to be capitalized?
Kendra said that I needed to post the recipe and a few other people mentioned that they wanted the recipe, too. So, here it is! This is from the Edmonds Cookbook, the quintessential Kiwi cookbook, found in every kitchen in New Zealand.
Hollandaise Sauce, from Edmonds Cookbook
50g butter (I use 1/2 stick of American butter)
1 tablespoon lemon juice
2 egg yolks
1/4 cup cream (I mentioned that I usually use half and half, because that's what I have. Kendra had an apoplexy because she always has cream in the house. I'd like to mention that I bought a half-gallon of cream at Costco yesterday.)
1/2 teaspoon dry mustard (We use Colman's Mustard Powder, which comes in a little yellow tin container. It's English. It's better than American mustard powder. And no, you can't substitute regular yellow mustard.)
1/4 teaspoon salt
Melt the butter in a double boiler (which I never do. I usually melt it on low heat in a saucepan.) Add lemon juice, egg yolks, and cream. (I had to add the third comma in that last sentence because I'm a believer in serial commas. I may not know if I'm supposed to capitalize the H in hollandaise, but I'm fussy about commas.) Cook, stirring constantly, until thick and smooth. Do not boil or sauce will curdle. Remove from heat. Add mustard and salt and beat until smooth. Makes 3/4 cup.
Prepare to enjoy, because this is marvelous!!