Getting Saucy

Hollandaise is great for more than Eggs Benedict. Try these recipes from Morning Collective, then pour over anything you’d like.

Photo by Cassandra Stiltner

Photo by Cassandra Stiltner

1. Classic Hollandaise

INGREDIENTS
3 pasteurized egg yolks
1 Tbsp. water
1 Tbsp. lemon juice
Salt to taste
Pinch of cayenne
7 oz. clarified butter (Ghee, a form of clarified butter, is available at some groceries)

DIRECTIONS
Add egg yolks, water, lemon juice, salt, and cayenne to a mixing bowl and whisk thoroughly until mixture thickens. In a pot, begin heating clarified butter until it reaches about 130° F. Slowly whisk hot butter into the egg mixture over a double boiler. You will start to see the egg and butter mixture emulsify; continue adding butter until mixture doubles in volume.

2. Avocado Hollandaise

INGREDIENTS
2 avocados
1⁄2 lemon, juiced
Salt and pepper to taste
Pinch of cayenne
1⁄4 c. water

DIRECTIONS
Blend avocado, lemon juice, salt, pepper, cayenne, and water until smooth. Add more water as needed for desired consistency.

3. Maple Bourbon Hollandaise

INGREDIENTS
3 pasteurized egg yolks
1 Tbsp. water
1 Tbsp. maple syrup
1 Tbsp. your favorite bourbon
7 oz. bacon fat
Salt to taste

DIRECTIONS
Whisk together egg yolks, water, maple syrup, and bourbon until mixture thickens. In a pot, begin heating bacon fat until it reaches about 130° F. Slowly whisk in fat to the egg mixture over a double boiler. You will begin to see the mixture emulsify; continue adding bacon fat until the mixture doubles in volume.

4. Vegan Hollandaise

INGREDIENTS
1 cup soy milk
2 tsp. olive oil
3 Tbsp. lemon juice
4 Tbsp. nutritional yeast
1 tsp. Dijon mustard
1⁄2 tsp. turmeric
1⁄2 tsp. salt
1⁄2 tsp. pepper
Zest from one lemon

DIRECTIONS
Place all ingredients in a blender and blend on high speed for about 20 minutes until mixture has emulsified.

“We put hollandaise on all of our loaded bowls at Morning Collective.” —Chef Lauren Hotetz

MORNING COLLECTIVE
2160 S. Broadway

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