Forget flowers, nothing says Mother's Day like a delicious brunch, am I right? Maybe you've never made hollandaise sauce at home before, because it seems too hard, but I've got a technique for you to try that's so simple you won't believe you ever worried! Whip up a batch this weekend, to serve over asparagus or poached eggs. Sarah's Tip of the Day: You don't need fancy equipment or ingredients to make this luscious sauce—it just contains egg yolks, warm water, lemon juice, salt, and melted butter. Watch the video to see how it's done (and get my secrets for success). Go for it! Subscribe for more easy and delicious recipes: http://full.sc/P8YgBt --------------------------------------------------------------- Serves 4 Ingredients: 2 large egg yolks 1 tablespoon warm water 1 tablespoon fresh lemon juice 3/4 teaspoon coarse salt 1/2 cup (1 stick) unsalted butter Directions: In a measuring cup or small bowl using an immersion blender combine egg yolks, water, lemon juice, and salt; blend with until frothy. Heat butter in the microwave or in a small saucepan over medium until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, leaving milk solids behind, blending until sauce is thick and emulsified. --------------------------------------------------------------- Get the Full Recipe: http://full.sc/13duwbI Nutritional Info: per serv (makes 4): 230 cal; 25 g fat; 2 g protein; 1 g carb; 0 g fiber More Vegetarian Recipes: http://full.sc/P0o7Mt --------------------------------------------------------------- Want more? Sign up to get my video recipe email, served daily. Get recipe emails: http://www.marthastewart.com/edf Like Everyday Food: http://www.facebook.com/EverydayFood Follow Everyday Food: https://twitter.com/everydayfood Everyday Food Pinterest: http://pinterest.com/everydayfood Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier. Sarah's Easy Hollandaise - Everyday Food with Sarah Carey http://www.youtube.com/user/everydayfoodvideos
Brenda Savage: Just made this, easiest way to make hollandaise ever, and it turned out perfect!
Kathy Crawford: Sarah, thank you, thank you for this recipe. I have been trying to make hollandaise sauce for the past month. I have gone through 7 sticks of butter and many eggs. Decided to try again and came across this recipe. This milk solids were my obvious problem, always coming out too thin. I tried this recipe exactly as you said and it came out perfect!!!!!! My go to recipe for sure now. Thanks again.
ireneonly: it's super easy! im going to try it. NEver tried the recipe I knew because i thought i was going to screw up haha
vesna cucic: this is so good !
Sarah Carey: Thanks! xs
Sarah Carey: I guess you could say that, but it tastes just like hollandaise! but yes, since the yolk isn't cooked it is more like mayo. though the melted butter is warm, so it's still a warm sauce. xs
Dee Hong: It's the yolk that's raw, she didn't use any egg whites. Just like eating your eggs sunny side up!
Chef Kendra Nguyen: I really love her videos, the ease she has in the kitchen is nice to see. :)
Jarrettina Smithinna: Isnt that raw egg?
Yawen Cheng: Is it more like mayonnaise if prepared this way?
bintlooda: Is it safe to eat it like that ?
Céline Müller: I love your Videos
Sarah Carey: I meant to say heat the yolks and water, not to OVER cook them.
Sarah Carey: MOST recipes heat it over a boiling water bath to cook the yolks (which also helps with the emulsification aspect) while they are whisking in the butter. BUT for ease of preparation we do not do that, so, yeah, the eggs aren't cooked.....so delicious though. if you like you can do the whole thing in a heat proof bowl set over a simmering water bath.just be careful not to cook the eggs.
Neththra'sVision: I'll also tell you, thank you so much Sarah for teaching us this recipe.
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