Foolproof Hollandaise in 2 minutes


Last month we published An honest to goodness foolproof way to poach an egg – which became one of our most highly viewed blogs. That blog pointed to a video from Kenji Alt at the Serious Eats Food Lab on, obviously, egg poaching. Now he has followed up with a somewhat related video how-to: The Food Lab’s Foolproof Hollandaise in 2 Minutes.

He describes the secret as a backwards approach: “But there’s a super easy way to do it at home that requires no whisking, is completely foolproof, and produces a hollandaise that’s indistinguishable from one made using traditional methods.

It stems from the realization that rather than heating your eggs then adding relatively cool butter, you can just as easily heat your butter and add it to relatively cool eggs, cooking them as the emulsion forms. It’s a sort of backwards way to think about hollandaise, but there’s no denying it works.”

With these two videos, if anybody’s mother want Eggs Benedict for breakfast on Mother’s Day, you have it covered.

Image from video by Jessica Leibowitz

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