Homemade Hollandaise Sauce
Oh gosh, this is just the best sauce ever! If someone would've told me a couple of years back that you can make a tasty sauce combining just eggs, butter, and vinegar or lemon juice, I honestly wouldn't believe it. But homemade hollandaise sauce is just the best thing ever.
- creamy, rich, flavorful
- made in less than 5 minutes
- a classic recipe for an easy and delicious sauce
- can be made with or without a blender
- pour it over poached eggs, steam veggies, fish, steak
- gluten-free
- your taste buds will be forever grateful
How to make Hollandaise Sauce
It takes only a few ingredients and 5 minutes of your time and attention to make this creamy, easy sauce.
- Melt the butter
- While blending, slowly, gradually pour hot melted butter into a mixture of eggs and vinegar. Hot butter will cook the eggs.
- Season to taste
- Serve warm and enjoy
Gradually pouring hot butter (in a thin stream) into the eggs while mixing is key to create the silky sauce.
What is Hollandaise sauce
Hollandaise sauce is one of the tastiest sauces out there, so it's always good to have an easy, everyday recipe on hand so you can whisk it up in minutes. It's one of the five so-called mother sauces in the French culinary world and it's a base for many other tasty sauces. It an emulsion made of eggs, butter, and vinegar or lemon juice. The sauce should be eaten warm and has a creamy, rich, velvety consistency.
Where to use hollandaise sauce
Pour this creamy sauce over poached eggs, steam veggies, fish or steak. We love adding hollandaise sauce to these dishes:
- Poached eggs with avocado and tomatoes
- Pan-fried Salmon with Aromatic Couscous
- Salmon Wellington
- Asparagus Omelette with Cheese
How to store Hollandaise sauce
Store any leftover hollandaise sauce in a zip bag. Keep chilled in the fridge for up to 4 days. The hollandaise sauce will change its texture and become thicker but don't worry, there are three ways to make it creamy and smooth again.
- Transfer the hollandaise sauce to a glass or ceramic bowl. Place in the microwave. Heat the sauce in a few intervals (15 seconds each). Be careful not to cook the eggs - keep an eye on it after every interval. When the sauce in hot, transfer it to a blender or bowl and blend until the sauce is smooth and creamy again.
- Place a saucepan with water over medium-low heat. Place a bowl over the saucepan (make sure the bowl doesn't touch the water). Add the sauce to the bowl and while whisking regularly, cook until the sauce is smooth and creamy again.
- Add water to a saucepan and bring to a boil. Remove from the heat. Add the hollandaise sauce in the zip bag into the hot water. Leave it to sit in the water for 10 - 15 minutes, shaking it two or three times to evenly spread the sauce in the bag. Then transfer the sauce to a blender or bowl and blend until the sauce is smooth and creamy again.
Make these sauces at home
METHOD
-
melt the butter
Cut the butter on cubes and add to a saucepan. Place over medium-high heat and let it melt completely. Once bubbles start to form, remove from the heat.
-
whisk the eggs
Add eggs, egg yolk, and balsamic vinegar (or lemon juice) to a measuring bowl (or in a blender jug). Season with black pepper. Using a blender or an immersion blender, blend until the mixture is pale and fluffy.
-
Hollandaise Sauce
Slowly, gradually, pour the hot melted butter in a thin stream into the egg mixture while blending on high speed. When the sauce begins to thicken, you can start pouring the butter in quicker (this will be approx. after you've used half of the hot melted butter). The sauce will be thick, creamy and velvety. Season to taste with salt and cayenne pepper. Serve warm, immediately.
