Have you ever heard that hollandaise sauce is hard to make?
I thought I had. Although I may have misheard. I think it’s just super messy to make.
It’s basically just blending a bunch of ingredients, and then adding some melted butter. Except – at least in this recipe – you’re supposed to add the butter one drop at a time while the food processor or blender is still running.
Butter kept splattering everywhere. And that wasn’t the only problem.
When I tried to melt the butter in them microwave, it exploded. Like, majorly exploded. Butter was dripping down the door, the sides and the top of the microwave.
Butter is not the easiest thing to clean up.
But in the end, the hollandaise sauce turned out great! It had the right consistency and the right flavor.
The only thing I’d do differently next time is make sure I have the correct amount of asparagus for the amount of sauce the recipe makes. I had less asparagus than it called for, so once there was way too much sauce covering the amount of vegetables. I like hollandaise sauce, but it can definitely be a bit rich.
Recipe: Asparagus with green-herb hollandaise sauce
Adapted from grouprecipes.com
- 1.5 pounds asparagus; can mix green and white if desired
- 3 egg yolks
- 1 to 2 tablespoons freshly squeezed lemon juice, or to taste
- 1/4 teaspoon coarse salt
- Pinch of fresh ground pepper
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh dill
- 1 stick (1/2 cup) unsalted butter, melted until foamy
- Trim the asparagus so that they are all the same length.
- Blanch the asparagus in a large pot of boiling water until just tender, 3 to 5 minutes. Drain well and keep warm while preparing the sauce.
- Combine all ingredients except the butter in a blender and mix well. With the motor running at high speed, add the hot butter through the top of the blender, one drop at a time, until mixture is smooth and thoroughly blended.
- Place the asparagus on a serving platter and top with the hollandaise sauce.
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