My parents lived frugally, paid cash for everything and fully provided a college education their kids. To that end, we almost always ate at home. So, for years, I thought home cooking was about saving money — which it definitely is! But I came to appreciate that, really, homemade food really is the best. Recently, wanting a “luxury” brunch of seafood crepes, I stirred up a quick hollandaise sauce that provided the perfect accent to the shrimp and asparagus.
Quick Hollandaise Sauce
This smooth, rich, tangy sauce is perfect with vegetables, seafood, Eggs Benedict, and more It only takes about 10 minutes, but the key is to whisk gently the entire time.
½ cup lemon juice
3 whole eggs
6 tablespoons butter
Salt, pepper, parsley, chive, marjoram, any other seasonings you like
- Whisk three eggs in a small bowl, set aside.
- Melt butter in a small saucepan over medium heat or in the microwave. Set aside.
- Pour lemon juice into a medium saucepan and warm on stovetop over medium heat. Add eggs all at once and whisk until smooth.
- Continue heating lemon and egg mixture while very gradually pouring in a tablespoon or so of the butter at a time while stirring. Continue until all the butter is incorporated and the mixture is getting thick.
- Add salt and set aside to cool slightly.