Garlic Hollandaise Sauce
My favorite breakfast dish to get at a restaurant is eggs Benedict. The sauce on this can truly be make or break! I started messing around with Hollandaise sauce purely for fun in my kitchen. My hollandaise sauce recipe does not require a double boiler. This is super easy. Try it this weekend!
You will need a sauce pan to melt the butter and a food processor. A small food processor bowl makes it a bit easier. However, I adore this flex prep set. These are all lithium battery operated kitchen utensils! So innovative!
- Includes the power handle, two rechargeable lithium-ion batteries, charging station, immersion blender attachment, blending container with lid, hand mixer attachment, two beaters, two whisks, food processor attachment (bowl & center post, lid with gear box & splash guard) food pusher, reversible grating blade, reversible slicing blade, multiuse blade, and a cooking guide.
- Immersion blender: 17″ (44 cm) | 6-cup (1.5-L) food processor: 17″ (44 cm) | Hand mixer: 13½” (34 cm)
Garlic Hollandaise Sauce-A fresh take on regular hollandaise
- Small bowl food processor
- 3 egg yolks
- a few dashes tobasco
- 1 tbsp dijon mustard
- 1 stick salted butter, melted brown your butter for a more nutty flavor
- 1 tbsp lemon juice
- 2 cloves garlic, pressed or finely minced
- Melt a stick of butter, make sure its really, really hot. (You can brown the butter for a more nutty flavor)
- While butter is melting, place three egg yolks in the food processor. Whip for 30 sec
- Add garlic, dijon, and tobasco, and lemon juice to egg yolks
- Process for 30 seconds.
- Once butter is melted and very hot, pour in the spout of your food processor while running in a small, slow stream. (This step is very important for proper viscosity)