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December 14, 2015 Comments Off on Truffle Hollandaise
If there is anyone sauce that I can call my absolute favorite, it would be this. Our family loves truffles…how decadent is that? Especially Émilie, who puts truffle salt on everything! This wonderfully rich & easy sauce…all you need is a blender, & I use a Vitamix…is made with truffle butter & truffle salt, both of which are pretty easy to find nowadays. The Fresh Market carries truffle butter year-round. If you can get your hands on a fresh truffle, by all means, shave a little into the hollandaise, but it isn’t necessary…between the truffle butter & truffle salt, the flavor is incredible. There are so many uses for this sauce, but my favorite use for this? Lobster Eggs Benedict & Lobster Spinach Strata! Yummalicious!
In your blender, place the 4 egg yolks, and turn the blender on its lowest setting……from above, add the lemon juice, blending all the time.
Next, add both hot butters in a slow, steady stream…never turn off the blender during this time, but increase the speed.
Once the butter has been completely added, & the sauce has emulsified, add truffle salt to taste…blend once more and serve!
Makes 1½ cups. Where to find truffle butter? Easy…go to Amazon.com or igourmet.com…also, The Fresh Market sells both black & white truffle butter in their stores...I really do not think it matters which truffle you use, but black truffle butter will sometimes be less expensive, & that will be the determining factor, in this case, for me.