Tuesday, April 17, 2012

Pam Koban's Hollandaise Sauce

I have struggled for so long to find a hollandaise recipe that was 100% fool-proof! I have tried countless different versions and each time I will be able to have it the right texture and flavor about 85% of the time....well that is simply not acceptable for me! As anyone who knows me will tell you, I am not necessarily a perfectionist, but when I plan on something working, it better work! 

I recently received an email from one of the most amazing hostesses I have ever known, the legendary Pam Koban! This woman can cook a beef tenderloin, steam fresh lobster, cook a shrimp salad and throw together 4 different appetizers for 30 people all while sipping on a scotch and making her guest feel loved, appreciated and welcome. She is truly a magician when it comes to entertaining and I knew when I received her recipe that it would in fact be fool-proof, because when Pam plans on something working, it WILL work.....period! Not that I ever questioned it but just as I thought, it was the best hollandaise I had ever made! Thank you Pam Koban for everything you do for us all, but specifically (this time at least) for your hollandaise sauce!

Hollandaise Sauce

3 egg yolks, room temp
3 T. lemon juice, room temp
1 1/2 t. salt
3/4 t. pepper
1 1/2 sticks butter, melted

Put first 5 ingredients in food processor or blender and blend. Open the top and slowly pour in the butter.

Pretty sure this blender is from the early 20th century...it might in fact be one of the first ones ever made!
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