Grandpa’s Hollandaise

There are a lot of Hollandaise recipes here. You can use the links below my recipe to explore, but here is the one that I use most of the time.  For a double boiler, I put 1 C water in a stock pot, and then use a large mixing bowl set on top.  Whisk continually.

• 3 egg yolks – Save the whites for another day
• 1 tsp corn starch
• 1 TBL lemon juice
• 1 TBL low fat butter milk
• 1 tsp Dijon mustard or 1/2 tsp dry mustard
• 1/2 tsp sugar – Karo or Confectioner sugar is better
• 1 bay leaf
• 1 dash Tabasco
• Dash PLUS of Worchestershire
• Optional:  scant onion powder or minced onion
• Optional:  scant garlic powder or 1 ground clove
• Optional:  scant white pepper
• Optional:  scant turmuric
• Optional:  a sprinkle of chives
• salt and pepper to taste
• 4 TBL – separate tabs very cold butter
• 1 ice cube – crushed
• cayenne for topping after plating

This goes quickly so prepare your English Muffin, ham, spinach, artichokes, asparagus… whatever… prior to starting your Hollandaise.

1. Bring your water to a boil and reduce to a low simmer
2. Mix everything into the large mixing bowl except for the butter, ice and cayenne
3. Put bowl on top of your pan with already simmering water
4. Add ice and butter immediately to the mixture
5. Whisk nearly continually until it starts to thicken
6. DO NOT heat too quickly or it will “break” and there is no recovery.  If it turns shiny it means the fats are beginning to separate.  If it is not too late, try whisking in 1 tablespoon of water.
7. If you heat it too hot, the eggs will clump.  If there are lumps in your mixture, push it through a strainer using a spatula.
8. Pour into a glass bowl in pan of very hot water, and cover. Once made, this will store for up to 30 minutes.

Special Steps
1. Saute spinach lightly in 1 TBL olive oil -OR-
1. Heat slices of ham in fry pan
2. Place spinach or ham topping over toasted and buttered English muffin
3. Place poached or lightly fried egg on top of topping
4. Spoon hollandaise over top
5. Garnish with parsley, cinnamon, chives, paprika or any other topping
Serve with Tabasco on the side.