There are things in life that make your day better. Like having a great sleep, waking up to a clean kitchen, having a great commute to work, or enjoying the best breakfast ever. The latter for me is essential specially on the weekends. Weekends to me are sacred, I enjoy them to the fullest be it doing something I love, relaxing, hanging out with friends or spending time on personal projects. But I feel it’s critical to start the weekend right having a yummy in my tummy breakfast. On saturdays we have this lovely tradition where Mr. B. makes us pancakes. Little L enjoys this the most, but just watching her excitement is enough for me. This past Saturday I decided to surprise them with a different kind of breakfast, but it couldn’t be just any breakfast. It had to be amazing in order to change the pancake routine Little L has come to love. Sooo, the night before I though savory yuca cakes with poached eggs and sausage would do the trick. While I was cooking it all I though Little L would miss pouring syrup into the pancakes so for this dish I needed a great sauce… and that’s how this hollandaise sauce was born.
Hollandaise sauce has a bad reputation for being difficult and easy to ruin. But let me tell you, I’ve never failed at making this sauce, and I am no chef. it just requires love an attention as you make it and your sauce will be liquid gold. It only calls for a few ingredients and you can enhance them with extra flavors like I did with Tabasco Original Red Sauce.
In this post I am only sharing the spicy hollandaise sauce recipe, but if you want to learn how to make the yuca cakes head to this post where I made “Arañitas de Yuca” which are a smaller size version on these yuca cakes. Just follow the same directions but fry them with less oil and form larger patties to resemble these cakes.
Once you have your cakes cooked, keep them warm on the side and make your sauce. You can leave the poached eggs for the end and assemble all together once all items are ready.
Know that you can make your hollandaise sauce ahead and right before serving add a touch of warm water, whisk again and bring it back to a more liquid consistency as the sauce will thicken as it cools. Right before serving is also a great time to add that kick of flavor that I love. I used Tabasco Sauce and I added just enough for Little L to enjoy.
Once the food is on the table you could always add more tabasco directly in your plate or keep adding Tabasco to your sauce before until it tastes right for you.
- 2 egg yolks
- Juice of ½ a small lemon
- 1 stick (8 tablespoons) butter, melted and warm
- Salt to taste
- 1 teaspoon Tabasco Original Red Sauce
- In a bowl combine egg yolks and lemon juice
- Using an electric mixer or a whisk, mix well until eggs are frothy and pale yellow
- Place this bowl on top of a pot with low boiling water
- Keep whisking and slowly add the melted butter. Add small portions at a time and keep whisking to keep everything well combined.
- Once all the butter has been added and the sauce looks silky and with a thicker consistency, remove the bowl from the pan.
- Add salt to taste, you can try as you go and add until desired taste is achieved.
- Then add the Tabasco sauce and add more to your liking.
- Serve immediately or sauce will thicken as it cools down. If this happens just add a tablespoon of hot water at at time and whisk well until the sauce obtains a pourable consistency again.
Disclosure: This is a compensated campaign as part of the #TABASCOTastemakers program, but as always all recipes and opinions are 100% my own. Thanks for supporting the great brands that I get to work with and that make it possible for new content to be created for you here on Hungry Food Love.