If you’re like me, and most people actually, you probably love to eat well, but know to keep it real and not overdo it with rich foods. But we none of us really like to deny ourselves, do we! With recipes like this Hollandaise Sauce from Delia Smith, you don’t have to!
Who really wants to live without classics like Hollandaise Sauce, especially when the local asparagus appears in shops, and calls out to be blanketed with it’s warm, luscious cover…? With the simple yet brilliant act of folding in whipped egg whites, Britain’s Grand Dame of the kitchen, Delia Smith, turns it into ‘Foaming Hollandaise’. Delia has been something of a kitchen goddess for the Brits, and I mean well before Nigella came on the scene. If you’ve not come across Delia’s ‘How to Cook’ series, you really should look for it!
The recipe made lofty promises as being lighter, being able to be kept warm longer – without breaking or separating, as well as being freezable. Yes. Freezable… all due to adding whipped egg whites. I can vouch for all the above, in spades; this is now my go-to Hollandaise, whether for the first asparagus of spring or when making Eggs Benedict.
The verdict on taste… absolutely divine. Delicious. There was nothing lacking and I found this method for Hollandaise made a fluffy, tasty, lemony cloud, as luscious as promised; fantastic served on zucchini pancakes for a delicious, naturally gluten free alternative for Eggs Benedict.
With the added bonus of having a stash in your freezer, just waiting for a gentle heat over simmering water, Eggs Benedict, or anything with served with Hollandaise, can now be made in a fraction of the time.
Thank you, Delia. Yum!
- 2 large eggs, separated (easiest to do when they are cold)
- Pinch Kosher salt
- Pinch freshly ground pepper
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 1/2 cup (4 ounces/110 grams) butter
- Place the egg yolks in a small food processor or blender and a pinch of salt & pepper.
- Heat the lemon juice and white wine vinegar in a small saucepan until the mixture starts to bubble and simmer. Pour the hot lemon juice mixture in with the yolks and blend for 30 seconds until thoroughly combined.
- Using the same saucepan, melt the butter over a gentle heat, being very careful not to let it brown. (If your processor lid has a larger feeding hole, cover it with a piece of cling film to prevent the sauce splashing).
- When the butter is foaming, switch the processor or blender on once more and pour in the butter in a thin, slow, steady trickle; the slower you add it the better. (If it helps you to use a jug and not pour from the saucepan, warm a jug with boiling water, discard the boiling water and then pour the butter mixture into that first.)
- When all the butter has been incorporated, wipe around the sides of the processor bowl or blender with a spatula to incorporate all the sauce; you should end up with a thick smooth, buttery sauce. Keep warm over a water bath to use right away, or pour it into a wide mouth thermos. Freeze any leftover, for future fabulous eating!
- *Freeze in a glass bowl/container that you can also put over simmering water to heat, just thaw it in the fridge first. While it will lose some volume, it will still taste great - give it a light whisk when heating.
- **Makes about 2 1/2 cups.