This recipe for hollandaise sauce was my Grandmother Pidgeon’s original recipe (my father’s mother). It’s rich, lemony and so good. I always make this hollandaise sauce for special occasions because it’s so decadent and delicious. This is very special to me because it’s the only recipe I have from my grandmother. You can use this over many different vegetables, types of meat, seafood, or on top of eggs benedict.
- 5 egg yolks
- 1 tbsp water
- 1/4 cup of fresh lemon juice (use less lemon juice if you don’t want it too tart)
- 1/2 tsp salt
- Scant pinch of cayenne
- 2 1/2 sticks of butter, melted
Whisk the egg yolks and lemon juice together in a bowl until the mixture is thoroughly mixed. Place the bowl over a saucepan containing simmering water. The water should NOT touch the bottom of the bowl. Continue to whisk the eggs. Be careful not to let the eggs get too hot or they will scramble. Slowly pour in the melted butter and continue to whisk until the sauce is thick. Remove from heat and whisk in the salt and cayenne. Cover and place in a warm spot until ready to use for the asparagus. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Note: Omit the salt if you use salted butter
- 1 large bunch of asparagus, cleaned and trimmed of the ends
Heat a large pot of water over high heat until boiling. Clean and trim the asparagus of the woody ends. Add the asparagus to the boiling water and cook for 1 1/2 minutes for thin asparagus and 2 minutes for thick. Remove from boiling water and place into ice water immediately to stop the cooking process. Serve with hollandaise sauce and enjoy!