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Hollandaise is my all time favorite breakfast accompaniment. The rich, creamy texture that’ll coat your fork is oh so satisfying. And the buttery, slightly acidic flavor – divine. My only quarrel: it’ll take over a dish and it’s not the easiest to successfully make. My recipe for hollandaise fixes solves both of those predicaments. The addition of beer thins the sauce just enough to mellow it down slightly without giving up any of those incredible flavors. And then there’s the blender. Oh, the blender! Easily the best hollandaise trick I’ve ever learned. Ever since converting to this method I’ve never had a hollandaise break on me and my arms don’t tire from continual whisking. Put it on everything – your breakfast, steamed vegetables, meats of all types.. And adjust to your liking! Cayenne for heat. Or chipotle for depth. Or a tablespoon of mustard for a new spin on a classic sauce (breakfast sandwich??).
3 large egg yolks
1/2 – 1 tbs. freshly squeezed lemon juice
1/2 – 1 tbs. pale ale
8 tbs. melted butter
1/2 tsp. salt
1/4 tsp. cayenne or 1/2 tbs. adobo from a can of chipotles in adobo (optional)
Add the egg yolks, salt, and lemon juice to a blender. Take it for a spin on a medium speed and allow to run for 30-40 seconds until the mixture has lightened in color. Be sure to leave the lid on – it’ll get messy.
Transfer the melted butter into a container that’s easy to pour from. I like to use a measuring cup and add to the hollandaise by removing the plastic center of the lid, covering with a kitchen towel, and lifting the towel just enough to add the butter (less splattering this way).
Turn the setting on the blender to the lowest possible and, while the blender is still going, slowly pour in the butter, followed by the beer and adobo (if using).
Turn the blender off and, once the blade has stopped (duh), taste. Add additional salt or lemon juice, if needed, and additional beer if the sauce is too thick. Blend for another second or two to incorporate all ingredients.
Try to use right away, or store in a warm spot (I transfer to a ramekin and leave on the stovetop) until ready for plating. This isn’t a sauce that’ll keep, so be generous when serving, hint hint.