Hollandaise sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
3 mins
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Servings
8 people
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Calories
179 kcal
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Course
Condiments
Hollandaise sauce
Description
This Hollandaise sauce recipe uses large egg yolks combined with water, lemon juice, cayenne or white pepper, and salt, blended together before gradually incorporating hot melted unsalted butter to form a thick, creamy emulsion. The method employs an immersion blender for consistent texture and manageable technique. The milky solids in melted butter are mostly left behind to optimize flavor and smoothness.
The sauce has a rich, buttery flavor with bright acidity from lemon juice and a gentle spice note. Thickness can be adjusted by adding warm water if it becomes too dense, while seasoning is balanced to suit pairings. It is intended to be smooth and pale yellow, typical of traditional Hollandaise.
Hollandaise sauce is commonly served over vegetables like asparagus or breakfast dishes such as eggs Benedict to add richness and flavor. Leftovers can be stored in an airtight container in the refrigerator for up to two days and gently reheated by submerging the container in warm water or briefly microwaving in short bursts, taking care not to break the emulsion.
The recipe notes that using large eggs with sufficient yolk weight is important to create a stable emulsion. Clarified butter or ghee can be used instead of regular butter for a more intense, purer buttery flavor. This particular method and quantities create a slightly aerated 1 1/4 cup yield suitable for coating eight servings.
Ingredients
- 3 egg from large eggs (55-60g / 2 oz each, Note 1, yolk
- 1/4 tsp cayenne pepper or white pepper
- 1/4 tsp salt (or
- 1 1/2 tbsp lemon juice , plus more to taste
- 1 1/2 tbsp water
- 175 g/ 1 1/2 sticks butter cut into 1.5 cm / 1/2" cubes (Note 2, unsalted
Instructions
- Place egg yolks in a tall narrow container that the blender stick fits in all the way to the base.
- Add water, lemon juice, cayanne pepper and salt. Blitz briefly to combine.
- Melt butter in a heatproof jug until hot (be very careful to ensure it doesn't explode if using microwave!). If you use a stove, pour into a jug.
- Let butter stand for just 15 seconds or so until the milky whites settles at the bottom of the jug. (Note 2)
- With the blender stick going on high, slowly pour the butter in a thin stream into the eggs over around 45 seconds. Leave behind most of the milky whites in the butter - about 1 1/2 tbsp. (Note 2) Once all the butter is in, the sauce should be thick, creamy, smooth and pale yellow.
- Now blitz for a further 10 seconds, moving the stick up and down.
- Thickness: If too thick, mix in warm tap water 1 teaspoon at a time.
- Salt adjustment: Add a touch of extra salt if using for something non salty like asparagus, leave salt as is if pairing with salty foods like Eggs Benedict, steak, fish.
- Lemon adjustment: Make it slightly more tangy that you want if using for something like Eggs Benedict, steak or salmon (because it's diluted when you eat it, and also balances the rich food). But make it perfectly lemony to your taste if using for something like Asparagus.
- Using: Use immediately, or keep warm until required - if covered and wrapped in a tea towel, it will stay warm for 15 minutes. Use warm or at room temperature. Use warm tap water for loosening. See note for storing and reheating.
Notes
- Use large eggs (55-60g each) to provide enough yolk for proper emulsification; if yolks are insufficient, add extra yolk.
- The milky solids in melted butter can be left behind to keep the sauce smoother and richer in flavor.
- For a more intense flavor, clarified butter or ghee can replace unsalted butter.
- Store leftovers in an airtight container in the refrigerator for up to two days.
- Reheat gently by placing the container in warm water, changing water as needed, or microwave in short low-power bursts to avoid breaking the sauce.
- Do not freeze Hollandaise sauce as it is not suitable for freezing.
- If the sauce becomes too thick, thin with warm tap water one teaspoon at a time to reach desired consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179cal | 9% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 120mg | 40% |
| Sodium | 79mg | 3% |
| Potassium | 13mg | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 667IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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