My Mom’s Delicious Hollandaise
How was your Easter dinner? Mine was fabulous! We went to my parents for a wonderful dinner. On the menu were wild-caught salmon, asparagus, artichokes, potatoes au gratin, and the final item… hollandaise sauce. What goes better with all of these items than delicious hollandaise sauce? My mom has been making hollandaise sauce since I was a child, and her dad has been making it since she was a child, so there is a long familial line of loving that delicate flavor of lemon, butter and egg yolks all blended into an amazing combination of rich decadence.
When my mom makes hollandaise sauce, which we ask for at all of our birthday dinners, we wind up slathering it over the whole dinner! It goes on top of whatever meat we have (usually fish), all the vegetables, and even bread or rolls if they are on the menu. In other words, we put it on everything.
My most favorite thing to top with hollandaise are artichokes. Artichokes are so fun to eat. When I was a child and we would invite friends over for these festive meals, we would often introduce them to artichokes. Artichokes are an event to make and eat. You have to steam them for almost an hour, and you have to know how to eat them. Eating them is the most fun of all. The leaves get eaten one by one until you get down to the heart. After scraping out the “furry” part that lines the heart, you have the most marvelous and delicious section of the artichoke to eat. I like to cut it into tiny pieces and savor every bite, dunked in hollandaise sauce. Really it is just an avenue for the sauce!
Here is my mom’s famous and most sublime hollandaise recipe:
Judy Welch’s Hollandaise Sauce
- 4 egg yolks (make sure the eggs are from some healthy yard chickens)
- Juice of 1.5 to 2 lemons
- 2 sticks of unsalted butter, from grass fed cows
- Sea salt to taste
Put egg yolks into a blender with lemon juice, start blender and keep blending while you drizzle the melted butter into the mixture. It should thicken instantly as you add the butter. Add salt to the blender and pulse another time or two. Taste and adjust salt and lemon. Refrigerate until time to eat.