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Hollandaise Sauce

  • Egg yolk, 1 per serving 
  • Butter, 3 tablespoons
  • White wine, tablespoon
  • Lemon juice(optional, but gives it a nice tangy flavor), 1 teaspoon
  • Salt, just a touch
  • Water, 1 tablespoon

Add a couple cups of hot water to an empty saucepan and set it on medium high heat.

Melt the butter and salt either slowly in the microwave or in a pan so that its completely melted, put that to the side.  Whip the egg yolk(s) in a large stainless bowl, slowly adding liquids, until it's fairly light and fluffy.

Slowly add the melted butter to the egg yolks, constantly beating with the whisk.

Reduce heat of the water in saucepan to med-low.  Place the stainless bowl with the sauce over this(it should fit so that 2/3-3/4 of the bottom of the bowl is exposed to the hot steam) and continue stirring well.

Constantly stir the sauce for a couple minutes until it thickens to the consistency of custard.  Your control over the heat is the single greatest factor in your success. 


Asparagus-Hollandaise Mousse

  Simple, my friends.  Just poach, then cool 1/2 cup of asparagus tips.  Then, instead of cooking the hollandaise, put the egg/water/wine into a blender WITH the asparagus tips, then slowly add the hot melted butter.  Rock on, flavor!


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