I’m here to tell you it’s 100% true.

Start to finish you’ll be pouring Hollandaise over poached eggs or steamed asparagus or baked salmon in mere minutes.

And there are only 3 main ingredients! Life is good!

Hollandaise Sauce is one of the classic 5 mother sauces and definitely one you should master. So come along with me as we make this heavenly sauce.

Hollandaise Sauce Step 1 – Clarified Butter

Clarified butter is achieved by melting butter over medium low heat until hot and foamy but not boiling.

You see the white foam on top of the melted butter? Those are the milk solids which you’ll discard. You can either skim them off the top or strain them out as you pour your butter into the sauce.

Hollandaise Sauce Step 2 – Whip Egg Yolks With Lemon Juice

In the bowl of a food processor or blender add your egg yolks along with the lemon juice, salt and pinch of cayenne pepper.

You’ll want to whip this on high speed for 2 minutes.

Hollandaise Sauce Step 3 – Drizzle in the Clarified Butter

With the blender still running, slowly drizzle in the hot clarified butter. Discard the milk solids.

Beat the mixture on high until all the clarified butter has been added.

Hollandaise Sauce Step 4 – Adjust Seasoning to Taste

It’s as simple as that! Look at that creamy luscious goodness.

Perfection!

5 Minute Blender Hollandaise Sauce is rich and creamy with a nice lemony finish. It compliments eggs, steamed veggies and seafood so well.

Check out our newest recipe for Sweet Potato Eggs Benedict with Blender Hollandaise. Or perhaps you’d prefer Classic Eggs Florentine.

I don’t know about you but I’d love to find more time-saving stress-free tips. Drop me a comment below and share your favorites.

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

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5 Minute Blender Hollandaise Sauce

5 Minute Blender Hollandaise Sauce is rich and creamy with a nice lemony finish. It compliments eggs, steamed veggies and seafood so well.

Course Sauce

Prep Time 5 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1/2 cup unsalted butter cubed
• 3 egg yolks
• 1 lemon juiced about 2 Tablespoons
• 1/2 teaspoon salt
• pinch cayenne pepper

Instructions

• Make the clarified butter by melting butter over medium low heat until hot and foamy but not boiling. Skim and discard the white milk solids that form off the top.
• In the bowl of a food processor or blender add your egg yolks along with the lemon juice, salt and pinch of cayenne pepper. Blend at high speed for two minutes.
• With the blender still running, slowly drizzle in the hot clarified butter. Discard any remaining milk solids.
• Taste sauce and adjust seasoning to taste.

Recipe adapted from Julia Child

The post Stress Free 5 Minute Blender Hollandaise Sauce appeared first on Lemony Thyme.

Home of one of my many dream jobs. 

It was one of several recipes that my sister uncovered in a misplaced recipe box. 

I could hardly wait to recreate it, and now that I have I can hardly wait to make it again.  I’m certain the family is completely on board with that.

I have an ongoing, long winded, yet-to-be-published blog post entitled My Dream Job. 

I add to it from time to time, but mostly use it for reflection. 

Below is an excerpt from that post.  Remember…..long winded. 

Feel free to scroll on by to the bottom of the page for this glorious Seafood Newburg recipe.

A stroll down memory lane…

By age 12 (way before child labor laws kicked in) I was ready to make real money.  It was summer.  I arrived at 6:30 am to The Woodbound Inn in Rindge, NH where I would begin every day by peeling 100 lbs. of potatoes.  When finished I would wash salad greens, pick parsley, inventory the walk-in freezer and clean anything that needed to be cleaned.  I eventually graduated to dish washer.  Boy that was a tough job on a busy hot Saturday night.  But I knew if I stuck with it, worked hard without complaint, and didn’t break too many dishes….I could graduate to the dream job.  Bus Girl.  At the coolest vacation spot imaginable.  What a fabulous place to work.

By age 15 I had graduated from bus girl to waitress (living the dream).  My sister had also joined the team.  We realized that we had a special ‘attention to detail’ gift.  Taking the time to ‘clean up’ our plates before they left the kitchen.  We added citrus slices, fresh picked parsley, or anything else we could find to ‘garnish’ the plates as we headed out the door into the dining room, as to not offend the chef.  We’d even pick wild blueberries and blackberries to offer our guests with breakfast.  Without discussion we both got this simple concept. “Go the extra mile.”  All credit to Mom.  Our common denominator.

Woodbound Inn

If you’ve seen the movie Dirty Dancing, envision that kind of resort on a smaller scale.  We had patrons that came back year after year and would stay for 2-3 weeks in the summer. We witnessed the growth of their families, who: always requested the same rooms in the Inn, the same tables in the dining room and could be found in the same front porch rockers most afternoons. 

Our job was to deliver the ‘Woodbound’ experience.  Whether it be during Wednesday Night Cookouts under the Pines (even in the middle of winter), delivering Boxed Lunches to the lakeside beach, serving Seafood Newburg from Friday Night’s Buffet or presenting Saturday Prime Rib Night (with Dott’s Yorkshire Pudding), Oooo and we always gave special attention to the Roast Turkey and Fried Shrimp on Sundays.  This is my chance to come clean.  I did once order an extra Fried Shrimp Dinner knowing full well that I was intending to consume it myself and did.  I later confessed.

After putting my time in at Woodbound and over the years those memories and favorite dishes became engrained.  Sarah finding this Seafood Newburg recipe was like a stroll down memory lane.

The Seafood

Seafood Newburg includes shrimp, scallops and lobster. I chose a lobster tail which I oven roasted with garlic & herb butter before adding the shrimp and scallops.

The Newburg Sauce

• While seafood is cooking, melt butter in skillet. Saute shallot until tender, then add cooked seafood and simmer for one minute. Add cream, sherry and tomato paste; whisk gently to combine. Bring to almost a boil, then reduce heat to low.
• Combine egg yolks with 1/2 cup of cream mixture to temper; then return skillet; whisk to combine. Season with nutmeg, salt and cayenne pepper. Stir in cooked seafood.

Seafood Newburg is luxurious and indulgent and worthy of any special occasion or treat yourself because you’re worth it meal. The sauce is rich yet delicate. Enjoy!

All my best,
xo Libby

The post Seafood Newburg and a Stroll Down Memory Lane appeared first on Lemony Thyme.

When summer tomatoes are at their best, I could eat a ‘matter’ sandwich for dinner every night.  Give me some fresh baked white bread, sliced garden tomatoes, Homemade Mayonnaise and listen to me utter these words.  Good gracious!

Now that we’re smack in the middle of the tomato season we’ve had plenty of opportunity to fine tune this recipe for Homemade Mayonnaise.  It’s officially ready for Prime Thyme. (couldn’t help myself).

The success of this recipe is attributed to beating the room temperature egg yolks, vinegar and dry mustard powder with a hand mixer until they become fluffy and pale yellow.  Don’t be in a hurry, good things come to those who wait.  Plan on a good 3-5 minutes.

Once the yolks are fluffy, slowly, and I mean slowly, drizzle one drop of oil at a time while blending.  It will take a few minutes of patience for the mayonnaise to emulsify.  Once the mixture begins to thicken, add the remaining oil in a very slow stream with the mixer running.

Your mayonnaise will change from pale yellow to almost white in color.  Season with salt and/or pepper to taste.  We love freshly ground black pepper, especially on sliced ripe tomatoes.  Adding pepper to this batch of mayo was perfect.  As a general rule of thumb, for day to day mayo, we won’t add pepper.

As a girl who has failed at mayonnaise making in the past, my tip is to be patient.  It will be worth it.

We are not afraid of raw eggs, however if you have concerns I have a disclaimer at the end of this post.

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Homemade Mayonnaise

Author Libby with Lemony Thyme

Ingredients

• 2 egg yolks room temperature
• 1 1/2 tsp. apple cider vinegar
• 1/4 tsp. ground mustard powder
• 1 cup canola oil
• 1/4 tsp. salt or to taste
• pinch black pepper not traditional but tasty

Instructions

• Using an electric hand mixer, blend together egg yolks, vinegar, and mustard powder. The mixture will become a pale yellow color.
• Slowly, and I mean slowly, drizzle one drop of oil at a time while blending.
• Once about 1/4 cup of oil has been added the egg yolks will emulsify, you can then add the remaining oil in a very slow stream while continuing to blend.
• Storage: Store in a jar with well sealed lid in refrigerator for no more than 5 days.

Disclaimer: Contains raw eggs which may not be recommended for some folks who’s health may be compromised. To reduce the slight risk of salmonella use pasteurized eggs.

The post Homemade Mayonnaise appeared first on Lemony Thyme.

Cod is a wonderfully mild white flaky fish.  It’s happy seasoned with anything from fresh herbs to punchy marinades.  It’s beautiful baked or grilled and when leftover it begs to be the star in a batch of fish chowder.  After recently learning about freezing fresh herbs in butter or olive oil, I began to do a little compound butter research and decided Montpellier Butter would be the perfect pairing with our baked cod.

Compound butters, like a sauce, are a great way to enhance the flavors in a dish.  They can be as simple as a one ingredient add, like parsley or red pepper.  Or they can combine a number of ingredients creating more complex flavors.  Since cod is so mild, it welcomed this flavor packed Montpellier Butter.

The recipe includes several different herbs and leafy greens, which are all blanched for 1 minute before being incorporated with the remaining ingredients in a small food processor (or by using a mortar and pestle).  Once all ingredients are well chopped and combined, they are rolled into a log using plastic wrap and then chilled.

One pat of this beautiful Montpellier Butter made this Cod by God!!  Wow.  And we returned the unused compound butter to the freezer for a quick go-to flavor add at our finger tips.  Just one more way we’re hanging on to our fresh herb flavors!!

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Baked Cod with Montpellier Butter

Baked Cod is a wonderfully mild white flaky fish begging for added flavor. This beautiful Montpellier Butter was the perfect add.

Course Sauce, Seafood

Author Libby with Lemony Thyme

Ingredients

For the Montpellier Butter…

• 1/2 lb. unsalted butter softened
• 2 Tbl. extra virgin olive oil
• 1/4 cup watercress leaves
• 1/4 cup spinach leaves
• 1/4 cup parsley leaves
• 2-3 Tbl. tarragon leaves
• 1 shallot fine diced
• 1 garlic clove fine diced
• 2 cornichons
• 1 tsp. capers
• 2 anchovy fillets or 1 tsp. of anchovy paste
• 2 yolks of hard boiled eggs
• pinch cayenne pepper
• sea salt and fresh cracked pepper to taste

For the cod…

• 1 lb. cod fillet washed and dried

Instructions

For the butter…

• Blanch herbs and leafy greens in boiling water for 1 minute, then plunge in cold water bath before drying completely.
• Combine all other ingredients except butter and olive oil in small food processor or mortar and pestle and grind until smooth.
• Empty processor bowl into small bowl and add butter and olive oil mixing with wooden spoon until well combined.
• Spoon butter mixture onto plastic wrap and roll into a log.
• Chill until well set.

For the cod…

• Preheat oven to 400 degrees.
• Wash and dry cod and place in baking dish coated with cooking spray.
• Season with salt & pepper.
• Bake for 15 minutes or until fish flakes easily with a fork.
• Top with a Montpellier butter slice just before serving.

The post Baked Cod with Montpellier Butter appeared first on Lemony Thyme.