Earlier this year, we gave up seed oils because they're very high in omega-6. We didn't want to give up mayonnaise, though, so I started making hollandaise and adding extra water to the emulsion. When the hollandaise cooled, it was spreadable!
Original recipe: Foolproof Hollandaise in 2 Minutes
If you don't have an immersion blender, here is another foolproof way to make hollandaise
- 1 cup unsalted butter (2 sticks)
- 3 egg yolks, from medium or large eggs
- 3 T. cold water
- 2 T. lemon juice
- 1/2 t. himalayan pink salt
- OPTIONAL seasonings - garlic, mustard, harissa, curry powder, whatever you would use to flavor mayonnaise! In the photo above, I used garlic and herbs.
INSTRUCTIONSIn a small saucepan over medium heat, melt butter until foam subsides, about 5 minutes.
While the butter is melting, add the egg yolks, water and salt to a pint jar and get out your immersion blender. If you're going to season the hollandaise, add the seasonings to the jar.
When the foam has subsided on the butter, pour it into a heat-proof pitcher.
Add the lemon juice to the jar with the egg yolk.
Insert the head of the immersion blender into the pint jar and turn it on. With the motor running, slowly pour the hot butter mixture into the yolks. The acid and heat will perfectly cook the yolks!
Taste and adjust seasoning.