Hollandaise sauce is a creamy staple that’s great for breakfast or brunch! This formula is simple and guaranteed to work. In a blender, it only takes 5 minutes. For a delightful finishing touch, drizzle it over poached eggs, eggs Benedict, vegetables, or various other dishes. If you’ve ever had eggs, Benedict, you’ve most likely come across this creamy, buttery sauce. It has the creamiest texture, and its flavors complement components like eggs, asparagus, and salmon.
Because Hollandaise sauce is so rich, you don’t need much of it. And, because reheating emulsified sauce leftovers may be hard, I made this a small batch recipe to save you the hassle of attempting to use up your leftovers. The following recipe yields around 13 cups, enough for two people (about 3 Tbsp each).
It’s just as simple to double or triple the recipe. Change the number in the “servings” box in the recipe below, and the component amounts will change accordingly. The procedure will remain the same, but the sauce will take a few minutes longer to cook up as you whisk.
What is Hollandaise Sauce?
Hollandaise sauce emulates egg yolks, melted butter, and lemon juice that was previously known as Dutch sauce (or a bottle of white wine or vinegar reduction). Salt and either white pepper or cayenne pepper are commonly used to season it.
Egg yolks, butter, lemon juice, and water are whisked to a creamy perfection over low heat to make Hollandaise sauce, one of the five “mother sauces” in French cuisine. Choose high-quality eggs and butter when making this delectable recipe; it will make all the difference. For its bright golden color, I prefer grass-fed butter and organic eggs.
How to Make Hollandaise Sauce?
Melt some butter (it must be very hot!) and pour it into the blended egg yolk mixture to make a silky smooth sauce. Microwave the butter for about 1 minute or until it, is heated.
In a high-powered blender, combine the egg yolks, lemon juice, Dijon, salt, and cayenne pepper and blend for 5 seconds. While the blender is running, slowly drizzle the heated butter into the mixture. Fill a small bowl with the sauce and drizzle it over your meal!
Six ingredients are all you’ll need to make this sauce. You probably already have these in your refrigerator and pantry. Yolks from an egg three eggs one tblsp. Lemon juice one tblsp. di 1/4 teaspoon salt Cayenne, a pinch of black pepper, 1/2 cup melted butter (butter)
The hot melted butter is the key to achieving the desired consistency. This dish incorporates butter into an egg yolk and lemon juice mixture to create an emulsion.
So make sure you’re using butter that’s hot enough (melted butter won’t suffice). But don’t be concerned if your sauce breaks and becomes a speckled mess.
Here are two techniques to attempt to bring your sauce back to life. 1-2 tablespoons boiling water in a blender: Slowly drizzle in hot water while blending until the desired consistency is achieved.
Add an extra egg yolk: While the blender is running, add an extra egg yolk and a teaspoon of hot water to the blender and process until smooth.
Add all of the ingredients except the hot butter to an immersion blender if you have one. Slowly drip the butter into the blender (which should be firmly planted on the bottom of the cup or jar).
It will begin to emulsify, and you will be finished once you have poured in all of the butter. While this sauce is best served immediately, it can also be reheated.
However, keep in mind that there’s a risk your eggs will cook a little. So here are two reheating choices – be careful! Microwave: In a glass bowl, microwave the hollandaise sauce for 15 seconds at a time. Repeat until your sauce has completely warmed up.
Cook the hollandaise sauce in a small saucepan over low heat on the stovetop. To re-emulsify and give it a smooth texture, add a touch of melted butter and water. Return the sauce to a serving bowl once it has warmed up.
- Three beaten egg yolks
- One tablespoon of lemon juice (or more, depending on taste)
- One teaspoon mustard (Dijon)
- salt (1/4 teaspoon)
- cayenne pepper, a sprinkle
- 1/2 cup unsalted butter or ghee, or more if you want it thinner
- heated and melting
- Microwave the butter for about 1 minute, or until it’s hot (make sure it’s covered because it’ll splatter). You may also put it on the stove to warm it up.
- In a high-powered blender, combine the egg yolks, lemon juice, Dijon, salt, and cayenne pepper for 5 seconds, or until blended.
- Slowly stream the heated butter into the mixture while the blender operates medium-high until it is emulsified.
- Fill a small bowl halfway with hollandaise sauce and serve immediately.
Is the Hollandaise Sauce Made Using Uncooked Eggs?
Some people are concerned about uncooked eggs in their hollandaise sauce. The eggs are cooked in this sauce, but only very slowly to avoid curdling! Cooking the hollandaise sauce thickens and enhances the flavor of your Eggs Benedict. The traditional hollandaise sauce recipe, which originated in France, called for fresh-from-the-farm raw eggs. Many chefs and cooks now create hollandaise with pasteurized eggs to reduce the danger of foodborne illness. Because the pasteurization process employs extremely high heat, any germs that may be present will be eliminated.
If you want to make your mayonnaise, hollandaise sauce, or Caesar salad dressing, you’ll need to use raw eggs. Pasteurized eggs are safer than raw eggs because uncooked eggs can carry salmonella germs. Pasteurized eggs have been partially sterilized, eliminating the risk of food poisoning. The poached eggs and the Hollandaise sauce demand uncooked eggs in your Eggs Benedict recipe, suggesting they may have Salmonella. Therefore it’s best to avoid them.
What is a Good Hollandaise Sauce Substitute?
The hollandaise sauce can be made with white wine vinegar, lemon juice, or lime juice. Alternatively, citric acid can be utilized in cooking at home. The flavor is the main distinction between a Hollandaise and a Bearnaise sauce. The taste has been amplified by adding tarragon and shallots to a wine reduction in a Bearnaise sauce.
These additives elevate the dish above a rich but bland Hollandaise sauce. Instead, it has a savory and aromatic twist. While mayonnaise is made with egg yolks and oil (typically olive oil, but occasionally sunflower oil), béarnaise and hollandaise are made with egg yolks and clarified butter.
Hollandaise sauce is a creamy staple that’s great for breakfast or brunch! This formula is simple and guaranteed to work. In a blender, it only takes 5 minutes. Drizzle it over poached eggs, eggs Benedict, vegetables, or other dishes for a delectable finish. Whisk together the mayonnaise, Dijon, and lemon juice to produce the imitation hollandaise. Melt the butter and rapidly mix it in. Season to taste with a pinch of kosher salt and a hefty amount of cayenne pepper.
Can I Use Vinegar Instead of Lemon Juice in Hollandaise?
In Hollandaise sauce, vinegar is the finest substitute for lemon juice. Vinegar’s acidity is similar to lemon juice, but it has a mellower flavor suited to specific meals. If you don’t have lemons on hand, I propose using one tablespoon of white wine for cooking and one tablespoon of vinegar for the hollandaise sauce. The result is delectable. Egg yolks, vinegar, lemon juice, melted butter (traditionally clarified butter with milk particles removed), and cayenne pepper make Hollandaise sauce, an oil-in-water emulsion.
Whole peppercorns are reduced with a vinegar and water mixture to infuse flavor without the black speckles for a flavor boost. It will work fine and emulsify in the same way. Vinegar is used in many hollandaise variations, such as Bearnaise.
The flavor will be very different, so how well it works will be determined by what you’re using it for. Vinegar. When only a small amount of lemon juice is required in cooking or baking, vinegar is an acceptable replacement. It’s sharp and acidic, much like lemon juice. It can be used as a one-to-one substitution in these recipes.
What is the Difference Between Hollandaise and Bearnaise Sauce?
An egg yolk combination is emulsified with unsalted butter and acid to make Hollandaise sauce. Hollandaise is a French mother sauce, which means it may be used to make a variety of other sauces, such as béarnaise. With egg yolks, butter, white wine vinegar, shallots, and tarragon, Béarnaise sauce builds on hollandaise.
With egg yolks, butter, white wine vinegar, shallots, and tarragon, Bearnaise builds on hollandaise. The mildness of these seasonings makes them ideal for chicken, meat, and shellfish. This delectable sauce is ideal for grilled or broiled meats, such as Broiled Lamb Chops.
Both hollandaise and béarnaise sauces are prepared by emulsifying butter and water, two elements that don’t usually mix well. Both contain egg yolks as well as an acid to counteract the richness. Béarnaise sauce, a hollandaise derivative, was added later. The components used in this sauce and the dish it’s served with differ from those in hollandaise. White wine vinegar, rather than the lemon juice used in hollandaise sauce, gives Béarnaise its acidity.
What Meat Goes Well with Hollandaise Sauce?
Salmon that has been poached With tarragon-spiked hollandaise, silky poached salmon is a crowd-pleaser. Asparagus. Broccoli… Bacon, Cheese, and Scrambled Egg Sandwiches Turbot baked in the oven… Imperial Crab Hollandaise sauce is a classic sauce that goes well with most green vegetables, fish, steak, roast meat, Eggs Benedict, and other dishes. The appeal of this special sauce lies in its perfectly silken texture, buttery scent, and the fact that when made properly, this delectable sauce is both light and lively. It’s most commonly served with eggs, beef, poached fish, grilled seafood, and vegetables like asparagus, artichokes, and broccoli.
A comparable Dutch recipe was published not long after, in 1667. According to popular belief, the name stems from a recipe brought back from exile in Holland by the French Huguenots. Hollandaise sauce is a butter-based emulsion that is rich and creamy, making it ideal for eggs benedict. But how long can you keep this delectable delicacy in the fridge? When kept refrigerated, the Hollandaise sauce will keep for at least seven days, although it will taste best if consumed within 2-3 hours of preparation to keep all flavors fresh.
If you’ve never tried hollandaise sauce, allow me to attempt to convey its allure. This tasty sauce is made with butter, egg yolk, lemon, and salt. It has a silky, velvety texture and just enough zesty lemon flavor to avoid becoming overbearing. This is the beautiful golden sauce that is drizzled over Eggs Benedict. But it’s great on a lot more than Eggs Benedict. As previously said, hollandaise sauce is often served over poached eggs, such as in Eggs Benedict. Still, it’s also great when served over steamed or roasted vegetables such as asparagus, potatoes, or broccoli. The buttery lemon flavor complements salmon, crab, and even steak. Hollandaise sauce is almost completely made of butter, and I think we can all agree that butter goes with almost anything!