If you've ever wondered if you could create a classic hollandaise sauce at home, this tutorial is going to make it possible. Hollandaise sauce is the ultimate in delicious creamy goodness that is commonly used on eggs Benedict, but is found in other dishes to add richness and flavor. This simple step by step tutorial will take away all mystery.
Classic Hollandaise Sauce
My husband loves eggs and eggs Benedict is one of those recipes that I know he would enjoy, but I was always terrified of making. I knew I could poach an egg, but that sauce, it seemed to be impossible. Honestly, as much as I wanted to make it, I had avoided even trying. I just wasn't sure I wanted to try and ruin it. Then, I realized, it won't happen until I try.
I was surprised to find just how simple Hollandaise sauce actually is to create! Sure, you have to follow the steps carefully, but it isn't as difficult to make. In fact, it's a rather easy recipe once you know what to do! Before long, you'll be wowing everyone with your cooking skills.
What is the Difference Between Hollandaise and Bearnaise Sauce?
The biggest difference between the two sauces is in flavor. While the basics of both include butter and egg, a Hollandaise sauce is a bit more simple. The richness of the sauce pairs with other brighter flavors in what you are using it on.
For a bearnaise sauce, you'll find the addition of shallots, pepper, and tarragon common alongside wine. Still rich like the hollandaise, it has a bit of a brighter flavor. Both recipes are delicious on a number of recipes as a way to bring richness or creaminess to the meal.
How Do I Prevent The Yolks From Curdling?
The biggest concern I had when making my first batch of hollandaise was that I would end up scrambling the eggs instead of just blending the butter into the mixture. This is a common concern in making hollandaise, but it's very simple to prevent.
You will be adding hot butter to cold eggs, so there are two things to consider. First, I recommend bringing the eggs to room temperature before blending. This seems to make the emulsion process easier to manage. Secondly, you absolutely have to add the butter slowly. Start with just a few tablespoons at a time and let it completely blend into the egg before adding more.
Do NOT just dump the butter into the eggs and blend. The hot butter will immediately scramble or curdle the eggs and leave you with a yucky mess rather than a rich sauce.
What Ways Can I Use Hollandaise Sauce?
Since this is an easy sauce to mix up in minutes, you will find yourself adding it to many of your menu plans. I love this over a lot of various vegetables, meats, and entrees. Of course, egg dishes are ideal for adding this sauce, but they aren't all. Below are a few other ideas that can pair well with this sauce.
- Over roasted asparagus, broccoli, or cauliflower.
- On top of poached or baked salmon.
- With steak and eggs.
- On crab imperial.
- In egg breakfast burritos.
- Over sauteed kale.
- With hard boiled eggs and a dash of everything bagel seasoning blend.
Can You Keep Hollandaise Sauce to Use Later?
While hollandaise sauce can be stored for up to two days, it is not ideal for reheating. It can be refrigerated in an air tight container for no more than two days before use. Reheat slowly in a saucepan on the stove top for the best results.
- Egg yolks
- Lemon juice
- Dijon mustard
- Cayenne pepper
How to Make Classic Hollandaise Sauce
Melt the butter on the stovetop or in the microwave. If melting in the microwave, do so in 30-second increments making sure it is covered so it doesn't splatter. The butter needs to be very hot, so melting on the stove top is my preferred method.
Into a blender, add the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper and blend until combined.
While the blender is on high, slowly pour in the butter until it is infused. Do this slowly so to combine and not let the eggs scramble or curdle.
Serve warm with a pinch of additional cayenne pepper or fresh parsley.
When you need to blend something like this one, a quality blender is really vital. I can't recommend the Ninja Blender system enough. It is the best blender I have ever purchased. In fact, I have had my system for 7 years and it works perfectly today just as it did the day I bought it.
More Delicious Recipes You'll Love
Hollandaise is used for many different recipes, but I especially love with a good poached egg or eggs Benedict. If you are looking for more breakfast ideas, look no further! We have tons of delicious recipes to share with you that are full of flavor and perfect for creating for your family.
- Italian Baked Eggs in Tomato Sauce
- The Best Fluffy Pancakes for Sunday Brunch
- Delicious Fresh Strawberry Bread
- How to Make Basic Crepes Perfect Every Time
- The Very Best French Toast Recipe You'll Ever Make
- Easy Cinnamon Roll French Toast Roll Ups
- The Easiest Oven Baked Bacon Recipe
- Decadent Cinnamon Rolls with Cream Cheese Glaze
- 4 egg yolks
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- ¼ tsp salt
- ⅛ tsp cayenne pepper
- 1 cup butter, melted
- Melt the butter keeping it piping hot without splattering;
- Add the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper into a blender and pulse for 30 seconds to 1 minute until combined;
- While the blender is on high, slowly pour the hot butter into the egg mixture until infused;
- Serve warm with a pinch of additional cayenne pepper or fresh parsley.
Store covered in the refrigerator for up to 2 days.
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Amount Per Serving: Calories: 463Total Fat: 51gSaturated Fat: 31gTrans Fat: 2gUnsaturated Fat: 16gCholesterol: 306mgSodium: 553mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 3g