These are soooo not low fat
I have always known that Hollandaise sauce is pretty bad for you, but when I made I realized just how bad it is for you. It is almost all butter and a couple of egg yolks. Seriously. But they came out so good! It is a little hectic because poaching eggs only takes a few minutes, and the Hollandaise sauce says to serve immediately so you'll have a lot going on for about 8 minutes. There are so many variations to making Hollandaise sauce, but I decided to go with Alton Brown's version because it was simple and he seems to be knowledgeable about food.
Recipe courtesy Alton Brown, 2004
approximately 1 1/2 cups
3 egg yolks
1 teapsoon water
1/4 teaspoon sugar
12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
1/2 teaspoon kosher salt
2 teaspoons freshly squeezed lemon juice
1/8 teaspoon cayenne pepper
Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.
Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.
Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon.
Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.