I found fresh cod filets at my local supermarket today and decided to fry them for dinner and serve with sauce Hollandaise pimped with roughly chopped shrimps and dill.
If you have a blender, or even better, a hand blender, this sauce is a piece of cake to make.
Just remember to take the eggs out of the fridge in time, they should haver room temperature. If you forget, let the eggs sit for about 15 minutes in a bowl of warm water before starting with the sauce.
For the classical recipie you should not use the white milk proteins in the bottom of the pan of melted butter. I usually include it, cause it brings flavour to the sauce. But the sauce will be more runny if you add it.
Sauce Hollandaise, basic recipie
200 gr butter
3 egg yolks
2 table spoons freshly squeezed lemon
salt and pepper
Melt the butter on low heat. Pour into a pitcher for easier pouring later. You can leave the white milk proteins in the bottom of the pan out if you want.
Put the egg yolks in the blending bowl or tall bowl suitable for hand blending. Start blending on high speed.
Slowly add the melted butter, by the drop in the beginning, then in a really thin stream. By the end you can pour a little faster. If you go too fast in the beginning the egg yolks and the butter won’t emulsify and the sauce will split.
Using a blender I have never managed to make the sauce split, but if it by chance happens to you try this: While blending like crazy add a couple of table spoons of hot water.
When all butter is incorporated ad salt, pepper and squeezed lemon to taste.
I also added 2 table spoons of chopped dill and 1 dl of rougly chopped shrimps.
PS Never ever try to reheat a sauce hollandaise. Keep int warm by the side of the stove.