Several friends and clients have been asking lately what method we use to make hollandaise sauce. Hollandaise is not something most of us would eat everyday, though in the Primal, Paleo, and keto worlds, it’s an indulgence that’s packed not only with great flavor but a load of good fats (never forget that good fat are your friend) as well.
For years we’ve been using Kenji L’s method he posted on Serious Eats years ago, and find it just about foolproof. Here’s his video, with his recipe posted here…
Our compadre Chef Libby in Austin shared the following video with me a couple of months ago, and I have to admit, the NO-blender 5 Minute Hollandaise technique has worked wonders for us as well…
There is of course the classic whisk in the butter by hand technique, demonstrated in the first video above, though I can’t imagine ever going back given the consistent and much more simply attained results from these two techniques.
Of note, there’s a fairly wide variance of recommendations as to how many egg yolks one should use per unit of butter (classically one per 2 ounces from most resources that I’ve read lately), though 2 yolks per stick of butter (or even one large) seem to work wonders.
Enjoy.
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