Easy Hollandaise Sauce
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
10 mins
-
Servings
12 tablespoons
-
Calories
83 kcal
-
Course
Breakfast, Condiments
-
Cuisine
French
Easy Hollandaise Sauce
Description
Easy Hollandaise Sauce combines room-temperature egg yolks with lemon juice and dry mustard powder, blending to incorporate slowly poured melted butter until thick and fluffy. The blender method simplifies emulsifying the sauce quickly, while the stove-top double boiler method involves whisking the ingredients over simmering water to gently cook the egg yolks before finishing with butter.
The resulting sauce has a smooth, creamy texture and a delicate tang from the lemon juice, with mild mustard flavor enhancing the profile. It is typically seasoned with salt and white pepper to taste. Careful temperature control is essential to prevent curdling or breaking.
This sauce complements dishes like eggs Benedict, steamed asparagus, or poached fish, adding richness without overpowering the main ingredients.
For adjustments, adding water one teaspoon at a time can loosen an overly thick hollandaise. Melted butter should cool before adding to prevent cooking the eggs prematurely. If the sauce separates, whisking in a few drops of boiling water can bring it back together.
Ingredients
- 3 egg room temperature, yolk
- 1 tablespoon lemon juice or vinegar, fresh
- ½ teaspoon dry mustard powder
- ½ cup butter melted
- salt to taste
- white pepper to taste
Instructions
Blender Method
- Place all ingredients except butter in the blender. With the blender on low speed, add butter as slowly as possible until thick and fluffy.
- Once butter is added and the mixture is thick, stop blending immediately. Season to taste.
Stove Top Method
- Create a double boiler by placing water in a saucepan and setting a large bowl over the water. Ensure the water is not touching the bowl.
- Bring water just to a simmer below the bowl. Add egg yolks, lemon juice, and dry mustard to the bowl and whisk until light yellow in color and slightly thickened.
- Remove the bowl from the heat and drizzle in butter as slowly as possible while whisking until the butter is incorporated and the mixture becomes thick and creamy. Season to taste.
Notes
- If the hollandaise becomes too thick, thin it gradually with one teaspoon of water at a time.
- Ensure melted butter is slightly cooled before adding to the egg yolks to avoid cooking them.
- If the sauce breaks or separates, whisk in a few drops of boiling water to re-emulsify it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12tablespoons
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 83 | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 69mg | 23% |
| Sodium | 70mg | 3% |
| Potassium | 5mg | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 301IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
