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Hollandaise sauce for eggs benedict.

This hollandaise sauce for crab cakes recipe is timeless. There have been several variations and minor tweaking but no one can deny it’s simplistic charms…not even Martha Stewart herself.

Because this is the hollandaise sauce at it’s core you can experiment with your own creativity by adding and tweaking however you feel. If I’m feeling spicy I add some hot peppers and when I need something sour I suck on a lemon. Normally I prefer to keep things simple though, that’s why I didn’t alter this recipe.

Very few ingredients are needed to make this sauce. But to be successful you will need a few extra tools. Such as a metal mixing bowl that will fit on top of a pan with boiling water, a good whisk , a small sauce pan and a small bowl.

 

Ingredients:

  • 3 egg yolks*
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne (or add to taste)
  • 1/2 cup of butter

*to separate the yolks from the eggs, simply crack the egg in half over a bowl and slightly pull the shell apart letting the whites slip out into the bowl and keeping the yolks inside the shell.

 

Method to the Rad-ness:

In a small bowl mix the lemon juice, salt and cayenne together and set aside.

Slowly melt the butter in a small sauce pan on low heat. At the same time…

On medium-high heat boil water in a medium sized sauce or frying pan.

In a medium metal mixing bowl whisk the egg yolks. Remove the boiling water from the heat source and place the metal mixing bowl on top of the water. Whisk the lemon juice and seasonings to the mixing bowl. Slowly pour in the melted butter while constantly whisking as you pour. Your sauce will thicken immediately.

The hollandaise sauce will stay warm in the bowl over the hot water.

 Printer friendly recipe:

Hollandaise Sauce For Crab Cakes
 
 
This hollandaise sauce for crab cakes recipe is timeless. There have been several variations and minor tweaking but no one can deny it's simplistic charms...not even Martha Stewart herself.
:
: Condiment
: 6
Ingredients
  • This hollandaise sauce for crab cakes recipe is timeless. There have been several variations and minor tweaking but no one can deny it's simplistic charms...not even Martha Stewart herself.
Method to the Rad-ness
  1. In a small bowl mix the lemon juice, salt and cayenne together and set aside.
  2. Slowly melt the butter in a small sauce pan on low heat. At the same time...
  3. On medium-high heat boil water in a medium sized sauce or frying pan.
  4. In a medium metal mixing bowl whisk the egg yolks. Remove the boiling water from the heat source and place the metal mixing bowl on top of the water. Whisk the lemon juice and seasonings to the mixing bowl. Slowly pour in the melted butter while constantly whisking as you pour. Your sauce will thicken immediately.
  5. The hollandaise sauce will stay warm in the bowl over the hot water.
Nutrition Information
3 Tablespoons

 

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