Aurora Catering's

Lazy Cajun Hollandaise Sauce
Yield - about 1 quart

Ingredients
11 EGG YOLKS
1 WHOLE EGG
2 TBSP LEMON JUICE
2 TBSP TARRAGON VINEGAR
1/2 TSP WHITE PEPPER
1/4 TSP GROUND CAYENNE PEPPER
1/4 TSP NUTMEG (Freshly ground)
1 TSP GRANULATED GARLIC
2 TBSP FRESH PARSLEY (Chopped)
1 LB MARGARINE
1/2 LB BUTTER
1/2 TSP SALT (Optional)

Method
Place all ingredients in blender except butter and margarine. Soften butter and margarine in a microwaveable bowl (about 1 - 1/2 minutes on high), do not over heat. Use a whisk to mix the two together. The butter should be warm but not hot. (If the butter is too hot it will cook the egg yolks.) Turn the blender on low and slowly add the warmed butter. (A couple of teaspoons at a time.) Continue until all butter is used and the sauce achieves a velvety consistency.

Alternate Method
Use a double boiler to warm the eggs and butter. This will cook the sauce and kill any germs that may be along for the ride.

Chef's Notes:
Cajuns are not known for being lazy, but they are known for finding the easiest way to achieve a goal, thus this method.

This sauce is the prefect complement to most fish and chicken dishes.

This hollandaise sauce is not cooked therefore I suggest that it be used immediately. If you must store it do so in a refrigerator and re-warm over a double boiler.  Also, FRESH eggs are most important. OR another substitute is to use pasteurized egg yolks when available.

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright 1995 Aurora Catering, Inc. All rights reserved.
Revised: February 07, 2008.