My love affair with hollandaise sauce began the first time I had Eggs Benedict as a child. The ingredients of the dish aren’t complicated, but the rich golden sauce that topped them? Now that seemed fancy. Turns out hollandaise sauce is actually very easy to make.
Hollandaise sauce has its origins in France, despite having the word ‘Holland’ in its name. It was originally called Dutch sauce, however, so that connection remains.
It’s also closely related to mayonnaise. In fact, both hollandaise and mayonnaise serve as the base for a number of other sauces you may enjoy, including Béarnaise and aioli.
Hollandaise sauce is incredibly simple to make and it’s likely you already have everything you need in your kitchen. It takes about 5 minutes from start to finish, and its vegetarian and keto friendly too.
Easy Hollandaise Sauce
A classic, creamy sauce delicious on eggs, fish and vegetables.
4
servings5
minutes249
kcalIngredients
3 Egg yolks
113 g Butter
1 tbs Lemon juice
1 pinch Cayenne pepper (optional)
Directions
- Add the egg yolks and lemon juice (and optional Cayenne pepper) to a blender. If you have an immersion blender, add them to the appropriate sized cup or jar. Blend for 5 seconds.
- Place the butter in a microwave safe container that you can easily pour from. Microwave for 1 minute. You not only want the butter to be melted, you want it to be truly hot.
- Turn the blender back on and very slowly add the melted butter to your blended egg mixture, which will begin to emulsify. Once all of the butter is poured in, you’re done.
- Pour the hollandaise sauce into a dish and serve warm.
Any remaining hollandaise sauce will keep covered in the fridge for up to 3 days. The sauce is best served warm, but you can (carefully) reheat it.
Because the base of the sauce is made with eggs, if you reheat it too quickly there is a chance the eggs will begin to cook. To avoid this, warm your chilled sauce in a microwave safe container at 5 to 10 second intervals, stirring in between, until the sauce reaches the desired serving temperature.
Have you tried?
