When I asked if you guys wanted this recipe, I was overwhelmed by the response and so very excited too! If you follow me on Instagram, you may have noticed that I am a little obsessed with making my own hollandaise sauce of late, so as with other food obsessions, I end up making said recipe almost every day/meal. Seriously though, who doesn’t love hollandaise?
But I’m sure you’re thinking, “Isn’t hollandaise bad for me? Its full of saturated fats and cholesterol!” – and you’d be partly right. Hollandaise sauce is full of saturated fats and cholesterol, but saturated fats and cholesterol aren’t ‘bad’ for you. In fact, the membrane of every cell in your body is made of saturated fats and cholesterol. Saturated fats also provide energy in a sustained manner (in comparison to carbohydrates such as sugar), aid the absorption of fat soluble vitamins within the digestive system (A, D, E & K) and create a protective layer over our internal organs. While cholesterol is required in order for your body to create hormones such as oestrogen, progesterone, testosterone and vitamin D (technically a hormone) that protects you from autoimmune disorders, cancers, osteoporosis and regulates your immune system.
In order to protect yourself from heart disease concerns in relation to saturated fats, it’s essential to eat a wide range of fresh fruits and vegetables in abundance, as these contain an array of nutrients, phytochemicals and antioxidants that defend the fats from oxidative stress (which is where the problems occur).
Butter itself contains lauric acid, which has antimicrobial and antifungal properties, meaning it discourages harmful bacteria and fungi from living in your gut and making you sick.
Hollandaise Sauce for One
Now this recipe is pretty easy to recreate, and when I make it I just judge the amounts I use because, as I always say, I’m pretty ad hoc with my cooking. I also make sure the egg white is not wasted by adding it to two more eggs and some black pepper to make either an omelette or scrambled eggs – the egg white is where the all-important protein is, so please don’t waste it!
2tb butter, unsalted
Yolk of 1 egg
1tb white vinegar
Sprinkle of white pepper
Sprinkle of salt
Bring a small pot of water to the boil and bring down to a simmer. Place a glass bowl on top of the pot (like a double boiler) and let your butter gently melt in the bowl.
When the butter is melted, take the bowl off the pot and add your egg yolk and vinegar, whisking immediate until combined. Sprinkle over salt and pepper.
Place bowl back onto simmering pot of water and constantly whisk until thickened. (I angle my bowl so that the small amount of sauce is pooled, which makes it less likely to overcook)
When the sauce is at your desired thickness, remove from the heat and pour over your dish.
See – EASY!
You may also like to add finely chopped fresh basil when you add the salt and pepper for a gorgeous twist on regular hollandaise.