Important note: There is some debate regarding the safety of Hollandaise sauce. Traditional cooking methods involve “cooking” the eggs over very low heat using a double boiler before whisking in the butter. With the blender method described below, it is important to start with very warm, melted butter (it should be bubbling, but not scorched). The stovetop method of melting the butter will give better control in terms of achieving warm and bubbling results without overdoing it.

Prep time: 5 minutes
Cook time: 15 minutes
Serves: 4

Ingredients

4 6-oz. salmon fillets
1 T. extra virgin olive oil
Sea salt and black pepper, to taste Continue reading →