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Special Hollandaise Sauce
If you’ve had eggs Benedict before, you’ve probably encountered this rich and buttery sauce with a creamy consistency, try our recipe with all that and more with a extra spicy kick.
Hollandaise melds beautifully with ingredients such as eggs, ham, asparagus, or salmon.
Recipe adapted by Cobra Chilli from Nagi’s recipe at Recipe Tin Eats
- Place egg yolks in a tall narrow container that a stick blender fits in all the way to the base.
- Add both Cobra Chilli sauces, water and salt. Blitz briefly to combine.
- Melt Ghee in a heatproof jug (covered with a paper towel) until hot (be very careful to ensure it does not explode if using microwave). If you use a stove, pour into a jug once hot.
- If using butter (not Ghee), let it stand for just 15 seconds or so until the milky whites settles at the bottom of the jug.
- With the stick blender going on high and the egg/sauce mix at room temperature, slowly pour the butter in a thin stream into the eggs over around 45 seconds. If using butter, leave behind most of the milky whites in the butter – about 1 ½ tbsp. Once all the butter is in, the sauce should be thick, creamy, smooth and pale yellow.
- Now blitz for a further 15 seconds, moving the stick up and down.
- Thickness: If too thick, mix in warm tap water, 1 teaspoon at a time.
- Salt adjustment: Add a touch of extra salt if using for something non salty like asparagus, leave salt as-is if pairing with salty foods like Eggs Benedict, steak or fish.
- Using: Use immediately or keep warm until required – if covered and wrapped in a tea towel, it will stay warm for 15 minutes. Use warm or at room temperature. Use warm tap water for loosening.
- Storage: Keep leftover in fridge for later use but discard after 24 hours. It is cheap and easy to make, so best to always use fresh.