Blanched Asparagus with Healthy Hollandaise Sauce Recipe
So, Asparigus and Hollandaise, a classic combination. Now, when I say healthy hollandaise sauce, I mean a healthier alternative. Hollandaise will never be completely healthy because a lot of fat is required. The same goes for other emulsification sauces. What makes this hollandiase sauce healthier you ask? Well, I used vegetable oil instead of clarified butter, and it worked out really nicely!! Not only does this make the hollandaise healthier, it makes the process quick and easy. Since you don’t have to go through the process of clarifying butter. Not to say that clarifying butter is really tough and stressful, but simply just using an oil instead will save you time.
If you want to take the extra time to clarify your butter then that is totally fine. It’s just the clear fat that is separated from the milk solids. All you have to do, is melt your butter in a microwave for a couple of minutes in a bowl or large measuring jug. Once melted, wait for all the milk solids to sink to the bottom. Use a spoon to skim of the foamy top, ladle out all the clear fat then, you just discard the milk solids and BOOM! You have clarified butter. And that is what’s classically used for hollandaise sauce.
I had to test this recipe three times before I was satisfied. The reason I had trouble was because the sauce always ended up being too thin. And the solution was actually very simple. I didn’t spend spend enough time with the aeration process. I know what you are thinking, “WTF does that mean!?”. Well, you start a hollandaise sauce by whisking acid and egg yolks over simmering water. This cooks the eggs, and you’ll notice that the egg yolk mixture will go pale, thick and foamy as you keep whisking. And that is the aeration process, which will then allow you to start SLOWLY whisking in whatever fat you decide to use.
However, after 1-2 minutes of whisking the eggs and vinegar I thought “oh, it’s already thick and foamy, guess it’s time to put my oil in”. Please do not make that same mistake, because it needs more time. The key is to give the aeration process a good 5-10 minutes until it’s really nice and thick and almost tripled in volume. Then you can add as much fat as you want. It’s also important to be mindful of the temperature, making sure the egg mixture isn’t getting too hot. Heat control is always very important with eggs since they are so delicate. If you focus on those 2 things, hollandaise sauce should be a no-brainer.
As always, thank you so much for following! Subscribe if you want to stay updated with new recipes. I am going to start doing Instagram stories as soon as my new phone arrives in the mail. Something I should have started long ago to be honest, but I have been hustling hard on my Instagram account lately so if you want to check that out, please do so. Other than that have an amazing day. I will be posting a green pasta recipe for Saint Patrick’s Day this Sunday.