I recently conducted a survey among my Facebook followers to find out which recipes they felt too scared to attempt. Surprisingly, hollandaise sauce emerged as a common response. However, I am here to reassure you that making hollandaise sauce is much simpler than you may believe! In just a matter of minutes, using only a sauce pot and a whisk, you can create a luxurious, creamy, and tangy hollandaise sauce. This hassle-free recipe allows you to enjoy this heavenly sauce whenever you desire, without any difficulty. Now, let me guide you through the process.
By the way, if you’ve ever prepared my delightful Homemade Lemon Curd, this hollandaise sauce is essentially its savory counterpart!
What is Hollandaise Sauce?
Let me try to convey the enchanting essence of hollandaise sauce to those who haven’t had the pleasure of experiencing it. This exquisite savory sauce is effortlessly crafted using butter, egg yolk, lemon, and salt. Its texture is luxuriously smooth and velvety, with a delightful hint of tangy lemon that prevents it from overwhelming the palate. If you’ve ever indulged in Eggs Benedict, you’ll recall the dreamy yellow sauce that cascades over the dish. However, this delectable creation goes beyond Eggs Benedict and can elevate numerous other culinary delights.
How to Use Hollandaise Sauce
As previously stated, hollandaise sauce is commonly paired with poached eggs, such as in the classic dish Eggs Benedict. However, it can also enhance the flavors of steamed or roasted vegetables like asparagus, potatoes, or broccoli. Furthermore, its buttery lemon taste complements salmon, crab, and even steak. Considering the fact that hollandaise sauce consists mainly of butter, it is safe to say that butter’s delectable flavor can enhance the taste of various dishes.
Small Batch for No Leftovers
Hollandaise sauce is incredibly decadent, meaning a little goes a long way. Additionally, reheating emulsified sauces can be quite challenging. To make your life easier, I have crafted a small batch recipe that yields approximately ⅓ cup, perfect for two individuals (around 3 tablespoons per person). This way, you can avoid the hassle of dealing with leftover sauce.
Making a larger batch is equally simple. Just modify the serving size in the recipe below, and the ingredient proportions will automatically adjust. The method remains unchanged, although it might require a few extra minutes for the sauce to heat as you whisk.
How to Make Hollandaise Sauce – Step by Step Photos
Take a single large egg and carefully separate the yolk from the egg white. Transfer the egg yolk into a small saucepot, specifically a 1 quart saucepot.
Incorporate 1 tablespoon of water and ½ tablespoon of lemon juice into the pot containing the egg yolk. Proceed to whisk the mixture of yolk and lemon juice until it becomes smooth, without applying any heat to it at this stage.
Dice 4 tablespoons of butter into small, approximately ¼ tablespoon-sized pieces. Incorporate the diced butter into the pot along with the yolk, water, and lemon juice.
Begin by placing the pot over medium-low heat. As the butter starts to melt, make sure to whisk it continuously.
Keep whisking while the mixture starts to heat up. You will observe it becoming frothy…
Once the egg yolk starts to cook, it will cause the sauce to thicken, resembling the texture of gravy. Remember to continuously whisk during this entire process. The sauce will typically thicken within 3-5 minutes. Once it reaches the desired thickness, remove it from the heat.
Add approximately ⅛ tsp of cayenne and ⅛ tsp of salt (or adjust to your preferred taste) to the sauce for seasoning.
And now, your delectable lemony sauce, rich and dreamy, is prepared for you to enjoy! You successfully made it happen!
Pour that divine sauce generously onto all your preferred dishes!
