Description
Hollandaise sauce is a rich, buttery, and tangy sauce that adds a luxurious touch to a variety of dishes. Known for its smooth texture and bright, flavorful kick from lemon juice, it’s a key component of eggs Benedict but also pairs beautifully with grilled fish, steamed vegetables, and more. Making Hollandaise sauce from scratch may seem intimidating, but with a few simple ingredients and steps, you’ll have this velvety sauce ready to elevate your meals in no time.
Ingredients
To prepare this creamy Hollandaise sauce, gather the following ingredients:
- 3 large egg yolks
- 1 tablespoon water
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Salt and pepper to taste
- Optional: a pinch of cayenne pepper or a dash of hot sauce for added flavor
Instructions
- Whisk Together Egg Yolks, Water, and Lemon Juice
In a heatproof bowl, whisk the egg yolks, water, and lemon juice until the mixture is well combined and smooth. This will be the base of your Hollandaise sauce. - Set Up a Double Boiler
Next, place the bowl over a pot of barely simmering water. Be sure that the bowl does not touch the water. The steam from the water will gently heat the egg yolk mixture without scrambling the eggs. Keep the water at a low simmer, not a full boil. - Add Butter Slowly
As you continue whisking the egg yolk mixture, slowly pour in the melted butter in a thin, steady stream. Whisk continuously to ensure that the butter emulsifies with the egg yolks and the mixture thickens. This process should take about 5-7 minutes. - Season the Sauce
Once your Hollandaise sauce has thickened to your desired consistency, remove the bowl from the heat. Season the sauce with salt and pepper to taste. If you want to spice things up a bit, add a pinch of cayenne pepper or a dash of hot sauce for an extra layer of flavor. - Serve and Enjoy
Serve your fresh Hollandaise sauce immediately over your favorite dishes such as eggs Benedict, steamed asparagus, or grilled fish. If you’re not using the sauce right away, you can keep it warm by placing the bowl in a larger bowl of warm water to maintain its smooth texture.
Notes
Serving Tips
Hollandaise sauce is best served fresh and warm, as its smooth texture and creamy consistency are most enjoyable when freshly made. Here are some serving suggestions:
- Eggs Benedict: The classic pairing for Hollandaise sauce. Pour it generously over poached eggs, English muffins, and Canadian bacon or ham.
- Steamed Vegetables: Drizzle the sauce over asparagus, broccoli, or artichokes for a decadent side dish.
- Grilled Fish: Hollandaise adds a buttery, tangy element to grilled fish, particularly salmon or white fish.
- Potatoes: Try it over roasted or mashed potatoes for an extra burst of flavor.
Storage Tips
While Hollandaise sauce is best enjoyed immediately, it can be stored for later use with proper care:
- Short-Term Storage: If you need to store leftover Hollandaise sauce, place it in an airtight container and refrigerate it for up to 2 days.
- Reheating: To reheat, place the container of Hollandaise in a bowl of warm water or gently reheat it over very low heat while whisking continuously. Be careful not to overheat it, as this could cause the sauce to separate.
- Freezing: While freezing is not recommended for Hollandaise due to its delicate emulsion, if you do choose to freeze it, make sure to store it in an airtight container. Be prepared for the sauce to separate once thawed, but it can sometimes be re-emulsified with a whisk and a little warm water.
