Nothing hits the spot quite like a side of hollandaise sauce. Hollandaise originated in France in the 17th century under the name Sauce Isigne, according to Fork + Plate . It’s gone on to become one of the foundational mother sauces of the country’s cuisine, and the rest is […]
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Nothing hits the spot quite like a side of hollandaise sauce. Hollandaise originated in France in the 17th century under the name Sauce Isigne, according to Fork + Plate. It's gone on to become one of the foundational mother sauces of the country's cuisine, and the rest is history. If you've ordered eggs Benedict before, then you've likely had this amazingly flavorful sauce.
Recipe developer Ting Dalton of Cook Simply came up with this delicious version that goes great with everything from breakfast foods to veggies. "I love hollandaise as it really elevates simple ingredients — and tastes divine," Dalton says. "It's one of those recipes people are wary of trying themselves as they think it's really difficult, but this recipe is super easy, and you can treat yourself to it at home." We love the sound of an easy recipe!
Gather the ingredients for an easy hollandaise sauce
For this recipe, you'll need to get unsalted butter, egg yolks, lemon juice, salt, cayenne pepper, and Dijon mustard. So few ingredients, so much flavor and richness.
Dijon mustard isn't an ingredient in many hollandaise recipes, but it does serve an important role here. "Just a tiny teaspoon really lifts the flavor of the hollandaise, adding a tangy sharpness with a little kick," Dalton says. Mustard also makes a great emulsifier, which will help keep the sauce smooth and uniform.
Heat the butter and keep it hot
Grab a small saucepan and place it on your burner. Add the butter and turn the heat to low. Continue cooking until the butter melts, which shouldn't take more than a few minutes. Be sure to keep the butter hot before you use it, as the heat will help with the all-important emulsification process.
Blend the remaining ingredients
Add the egg yolks, lemon juice, salt, cayenne pepper, and Dijon mustard to a blender. Turn the blender on and mix the ingredients for about 5 to 10 seconds, ensuring that all the ingredients are combined well.
Pour the butter into the blender
Keep the blender on and slowly pour in the hot melted butter into the rest of the contents in the blender. "[The butter] cannot be cool, or this recipe will not work, and the sauce will go lumpy," Dalton warns. Once you've added all the butter, you can turn off the blender.
Now, the hollandaise sauce is officially done. The consistency should be silky, smooth, and a little runny. It shouldn't be thick like a mayonnaise. Taste before serving, and if you need, you can add a little more lemon juice or salt.
Serve and enjoy
The last step is the best, because it means you get to enjoy the fruits of your labor. This sauce goes well with so much. "I love Hollandaise; it's such a wonderful accompaniment to my favorite breakfast and brunch dishes and makes them extra special, indulgent, and rich," Dalton says. The sauce is wonderful over poached eggs or on top of a toasted muffin with ham or smoked salmon. You could also drizzle the sauce over your veggies; asparagus and hollandaise is an especially common pairing.
"This is best served warm, but you can keep it in the fridge for up to 3 days and gently reheat it on the stovetop on a low heat and stir, as you don't want the egg to cook and go lumpy," Dalton says.
Few things are as decadent and luxurious as silky, buttery Hollandaise sauce. While it may seem intimidating, making this brunch necessity couldn't be easier.
- ½ cup (1 stick) unsalted butter
- 3 egg yolks
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 1 teaspoon Dijon mustard
- Heat the butter in a small pan over a low heat until melted. Make sure to keep the butter hot, as this will help with the emulsion.
- In a blender, add the egg yolks, lemon juice, salt, cayenne, and Dijon mustard. Blend for 5 to 10 seconds so the ingredients are all combined.
- Keeping the blender on, carefully and slowly pour the hot melted butter into the blender until all of it has been added. Turn the blender off.
- The hollandaise sauce is done; the consistency should be silky and smooth and a little runny, not thick like mayonnaise. Taste before serving and add a little more lemon juice or salt if you feel it needs it.
- Serve the sauce warm over poached eggs and toasted muffins with ham or smoked salmon, or drizzle over vegetables.
