The 2013 Kips Bay Show House

As part of my life as House Beautiful’s Contributing Food Editor, I was asked to do a cooking demonstration on a Tuesday afternoon this past May at the Kips Bay Decorator Show House, to benefit the Kips Bay Boys and Girls Club. I was thrilled to accept—great cause and great products—but maybe next time I should consult an almanac before saying yes to a house with virtually no air-conditioning in the middle of an afternoon of record high temperatures and humidity in New York City.

The heat didn’t dissuade the crowd from gathering to see me meltingly demonstrate how to make the easiest and best Hollandaise Sauce in the world in the brand new amazing KitchenAid® Pro Line® Series 16-Cup Food Processor, to be served over cold asparagus.


I showed them how to mix up the Priceless Pecan Bars in my favorite of all KitchenAid® appliances, the Stand Mixer, and those were served at room temperature, which was, shall we say, about 250 degrees.

Stand Mixer

Everybody went nuts, pardon my pun, and I was thrilled to hear comments like: “Oh wow—I thought I would only ever have hollandaise sauce in a restaurant—I never knew it could be so easy” and “These Pecan things are the best I have ever tasted.” Now, who am I to disagree??!


The moral to this story is that with amazing KitchenAid® appliances on your team, you can always keep your cool. Never mind the beads of “glow” streaming down my forehead—I can take the heat. Rest assured, it won’t keep me out of the kitchen!

Perfect Hollandaise Sauce

Makes 1 cup

from MY BEVERLY HILLS KITCHEN: Classic Southern Cooking with a French Twist


4 egg yolks
1 tablespoon water
H teaspoon salt
Pinch ground white pepper
8 tablespoons salted butter
2 tablespoons lemon juice


Prepare a double boiler over medium heat.

In a medium mixing bowl, combine the egg yolks, water, salt and pepper. Beat them with a whisk until they are very thick and sticky. This may also be done in an electric stand mixer fitted with the whisk attachment. Pour the eggs into the double boiler and turn the heat down to low.

In a heavy skillet, over a high heat, melt the butter. When it is fully melted and bubbling, add it slowly in droplets to the egg yolk mixture, whisking it constantly over very low heat until an emulsion forms. Do not add the butter too quickly, and make sure the heat is not too high, or you will have scrambled eggs instead of hollandaise sauce.

Stir in the lemon juice and serve the sauce immediately.




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