Hollandaise sauce is a traditional creamy sauce that is ideal for breakfast or brunch. This dish is simple and foolproof. With a blender, it just takes 5 minutes. Drizzle it over poached eggs, eggs Benedict, veggies, or a variety of other dishes for a delectable finishing touch.
If you've ever had eggs, Benedict, you've probably experienced this delicious buttery sauce. It has the creamiest texture, and its tastes blend nicely with items like eggs, asparagus, or salmon.
While this sauce may appear to be a bit sophisticated, it is actually extremely simple to create! But, like with many other emulsions, the idea that it will split or fail to come together can be unsettling. Thus, today, I'll show you how to prepare great homemade hollandaise sauce step by step.
HOW TO MAKE HOLLANDAISE SAUCE
Just heat up some butter (it must be hot!) and pour it into the blended egg yolk mixture to produce a silky smooth sauce.
- Microwave the butter for about 1 minute, or until heated.
- In a high-powered blender, combine the egg yolks, lemon juice, dijon, salt, and cayenne pepper for 5 seconds.
- While the blender is running, slowly drizzle in the heated butter.
- Fill a small dish with the sauce and pour it over your food!
HOLLANDAISE SAUCE INGREDIENTS
This sauce just requires six ingredients. And you probably already have them in your fridge and pantry.
- Egg Yolks – 3 eggs
- Lemon Juice – 1 tablespoon
- Dijon – 1 teaspoon
- Salt – ¼ teaspoon
- Cayenne Pepper – a pinch
- Melted Butter- ½ cup
HOW TO FIX BROKEN HOLLANDAISE SAUCE
The hot melted butter is the key to achieving the desired consistency. This recipe emulsifies butter with egg yolks and lemon juice. Just make sure you're using hot enough butter (just melted won't do).
So don't be concerned if your sauce breaks and becomes a speckled mess. Here are two strategies to attempt to bring your sauce back to life.
1 to 2 teaspoons boiling hot water Slowly drizzle in the hot water while integrating until the desired consistency is reached.
While the blender is running, add an extra egg yolk and a teaspoon of boiling water to the blender and process until it is completely creamy.
CAN YOU USE AN IMMERSION BLENDER?
Absolutely, without a doubt! Using an immersion blender, combine all of the ingredients except the heated butter. Turn on the blender (with it firmly planted on the bottom of the cup or jar) and trickle in the butter gradually. It will begin to emulsify, and once all of the butter has been added, you are finished!
HOW TO STORE AND REHEAT HOLLANDAISE SAUCE
While this sauce is best served fresh, it may also be reheated. But, keep in mind that there is a potential that your eggs will overcook. So here are two reheating choices - just be careful!
Microwave: In a glass dish, microwave the hollandaise sauce in 15-second intervals. Continue until your sauce is well warmed.
In a saucepan over low heat, warm up the hollandaise sauce. To re-emulsify and smooth the texture, add a small amount of melted butter and water. Pour the sauce back into a serving bowl after it has warmed up.
HOLLANDAISE SAUCE (EASY & NO-FAIL)
- 3 egg yolks
- 1 tablespoon lemon juice , or more as desired for flavor
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- pinch of cayenne pepper
- ½ cup unsalted butter or ghee, or more for a thinner consistency, melted and hot
- Melt the butter in a microwave (make sure it's covered as it will splatter) for about 1 minute, until it's hot. Alternatively, you could heat it on the stove.
- Add the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined.
- With the blender running on medium high, slowly stream in the hot butter into the mixture until it's emulsified.
- Pour the hollandaise sauce into a small bowl and serve while warm.
- I mention this above, but just to reiterate... your butter needs to be hot, not just melted. The recipe will not emulsify with luke warm butter.
- If you'd like more sauce, just add another yolk and up to another ½ cup of melted butter.