Recently, I polled my Facebook friends to find out which recipes they were afraid to try. The hollandaise sauce was the most popular choice. It’s a lot simpler than you might think. This quick and easy recipe for hollandaise sauce will make a rich, creamy, and lemony sauce in no time. It requires only a saucepot, a whisk, and a couple of minutes. This means you can make this delicious sauce anytime you like without a sweat. Let me show you how it is done.
What is HOLLANDAISE SAUCCE?
Let me tell you about the magic of hollandaise sauce if you have never had it. It is a simple savoury sauce made from butter, egg yolks, lemon juice, salt, and pepper. It is smooth and velvety with just enough bright lemon flavour to keep the sauce from becoming too heavy. This is the yellow sauce that you drizzle over Eggs Benedict. It’s delicious on many other dishes than Eggs Benedict.
HOLLANDAISE SAUCCE – HOW TO USE IT
The hollandaise sauce can be used over poached eggs as in Eggs Benedict. However, it is also delicious over steamed or roasted vegetables like asparagus, potatoes, or brom. It’s delicious on salmon, crab, and steak. Hollandaise sauce is almost all butter, and we all know that butter tastes great on all things!
SMALL BATCH WITH NO LEFTOVERS
Hollandaise sauce is rich, and you don’t need much. Reheating leftovers from emulsified sauces can be difficult, so I made this small-batch recipe to save you the hassle of trying to use them all up. This recipe makes approximately 1/3 cup. It is enough to feed two people with 3 Tbsp each.
It’s easy to make a larger batch. Just adjust the quantity in the “servings” box below to adjust the ingredients. It will be the same process, but the sauce may take longer to heat up as you whisk.
EASY HOLLANDAISE SAUCCE
This is a simple and easy way to make homemade hollandaise sauce. It takes only minutes! Anyone can make this rich, creamy lemon butter sauce!
Prep time: 2 minutes
Cooking Time: 5 minutes
Total Time: 7 minutes
Serving Size: 3 Tbsp
- 1 large egg, separate ($0.23)
- 1 Tbsp water ($0.00
- 1/2 Tbsp of lemon juice ($0.02)
- 4 Tbsp Butter* ($0.44)
- 1/8 tsp salt ($0.01)
- 1/8 tsp cayenne pepper ($0.02)
- Separate the yolk and place it in a small saucepan. You can save the whites for another recipe.
- Mix the egg yolk with the water and lemon juice in a saucepan. Whisk until smooth.
- The butter should be cut into small pieces, about 1/4 Tbsp, and then added to the saucepot and the egg yolk, lemon juice, and water.
- The pot should be placed on medium-low heat. Continue to whisk the mixture as it heats. The butter will first melt, and then the mixture will get a little bubbly. The sauce will thicken as the egg yolk cooks. To achieve a light and smooth sauce, make sure to continue whisking. When the sauce thickens to the consistency of gravy, take the pot off the heat.
- Sprinkle the sauce with salt and cayenne, and then drizzle it over your favourite foods!
*I use salted butter. If you use unsalted butter, add a pinch of salt to your sauce.