- Dish type
- Side dish
- Hollandaise sauce
This lovely hollandaise sauce tastes delicious with green asparagus, broccoli and cauliflower. It's best just to use a touch of curry and just a bit of garlic to achieve the most refined flavour.
7 people made this
- 3 egg yolks
- 3 tablespoons white wine
- 150g good butter
- curry powder
- 1 to 2 cloves garlic, finely chopped
- salt and freshly ground black pepper to taste
MethodPrep:3min ›Cook:45min ›Ready in:48min
- Beat egg yolks, add the wine and beat in a double boiler until it thickens.
- Melt butter. Leave to cool a little, but beat it into the egg mixture whilst still warm.
- Add finely chopped garlic and curry powder a pinch at a time and season with salt and pepper.
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Reviews in English (1)
Hollandaise Recipe | Sauced
Taking another step on the trail of French mother sauces, I tried my hand at Hollandaise. The emulsion of egg yolks and butter possibly originated as early as the 17th century, when it was brought to France by the Huguenots. Later it became known as "Sauce Isigny" after the northern coastal French town famous for their butter.
After doing some background research on procedures and recipes, my head was swimming—clarified vs. regular butter, saucepan vs. double broiler, lemon juice or not, and so much more. Oh, and Anthony Bourdain's blunt statement in Les Halles Cookbook that novices should expect failure didn't help.
Finally, I just went for it.
While I came out with an extremely tired arm—I wanted to go classic to start, but next time I'll probably turn to the blender—I also had an excellent sauce that didn't seem like it should be beyond anybody.
As long as the eggs are kept moving constantly over a low, gentle heat and the butter is added slowly to create a stable emulsion, this creamy, rich, and tangy sauce should come out every time, ready to top Eggs Benedict or beautifully dress a plate of asparagus.
At the root of all creamy, cheesy sauces (like mac ’n cheese) is a béchamel. This Paleo-friendly version means healthier, but-just-as-rich meals.
About Courtney Hamilton
Courtney Hamilton is a writer and editor who has covered everything from food to politics. When she’s not dreaming up Paleo-friendly eats and conversations, you can find her trying to get her preschooler to eat his veggies.
How to make hollandaise sauce with a double boiler
- Prep: Fill a pot with about 2 inches of water and bring the water to a simmer. Place a metal bowl over the pot, big enough that it doesn’t touch the water.
- Cook yolks: Add the egg yolks and lemon juice to the bowl. Whisk vigorously for about 3 minutes, until the yolks lighten in color and thicken. Remove the bowl from the pot and set it aside.
- Butter: Heat the butter in a saucepan, over medium heat, just until it melts, then remove it from the heat. While whisking vigorously, very slowly pour the butter into the egg yolks. Mix until the sauce is thick and velvety.
- Finish: Whisk in the salt and cayenne pepper. Serve warm.
PRO TIP: Separate fridge cold eggs but use at room temp
It’s easier to separate yolks from whites when eggs are fridge cold because the whites are tighter. But it’s better to use yolks once they’re at room temperature because then they are closer in temperature to the hot butter so:
- There’s less risk of the butter solidifying when it hits ice cold yolks – this can cause lumps or make the sauce split
- The closer ingredients are in temperature when combined, the better and easier they mix (or emulsify, in this case). Hence why cake recipes call for ingredients to be at room temperature and
- Hollandaise is best served warm or at room temperature, and is a pain to reheat (because you have to be so careful not to cook the eggs). Warmer yolks = warmer sauce.
Tips for perfect blender hollandaise sauce.
- Use warm butter. If the butter cools down, warm it back up but don&rsquot get it boiling hot.
- Make sure the blender is running when you start to drizzle the warm butter into the blender
- Drizzle the butter very slowly and in a steady stream.
- If the sauce starts to break up, stop pouring the butter and let the blender whizz for 20 or 30 seconds then start drizzling the butter again.
- If you don&rsquot serve it right away keep it warm by pouring it in a pitcher and then set that pitcher in hot water.
Hollandaise Sauce Recipe
Favorite Restaurant Sauce Recipe
Preparation time:ꀒ-15 minutes. Servings: 12-15
- 12 egg yolks
- 1 cup boiling water
- 1/4 cup lemon juice
- 1/2 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1 teaspoon garlic powder, optional
- 24 ounces clarified butter (start with two pounds of butter)
- Melt butter over very low heat
- Skim off what comes to the surface
- Slowly pour off the oil part into another container
- Discard the solids
- In a sauce pan combine lemon juice, salt and cayenne and warm this mixture slightly
- In a separate pan, warm the clarified butter
- Using a round bottom stainless steel bowl over a pan of simmering water, beat egg yolks with wire whip and add the boiling water very slowly while continuing to whip.
- Add the lemon juice, salt and cayenne mixture and whip over the boiling water until eggs are cooked and mixture is semi-thick
- Using a ladle slowly and gradually a few drops of hot clarified butter at a time to the egg mixture while whipping with the wire whip. Scrape the mixture away from the sides and bottom of your stainless steel bowl as you stir to keep the sauce smooth
That's all there is to it but you'll be pleased with the taste of the restaurant recipe for Hollandaise Sauce and its many uses.
Enjoy your Hollandaise and the company of those you share it with.
Homemade Hollandaise Sauce
Hollandaise sauce. It&rsquos what makes breakfast more beautiful (and way more delicious). It&rsquos easier than you think to make homemade Hollandaise sauce from scratch. If you can use a whisk, you can make this sauce. Makes egg casseroles delicious!
Is homemade Hollandaise sauce hard to make?
Nope. It&rsquos not hard to make homemade Hollandaise sauce with the right technique. And there are several techniques you can use.
1. Traditional double boiling method &ndash this is probably he most commonly accepted way to make Hollandiase sauce and what they teach you in culinary school.
2. Microwave &ndash Yes you can make Hollandaise sauce in the microwave! See below for instructions.
3. Just use a sauce pan. This is how I do it. I have a double boiler, but it&rsquos more dishes to wash later.
So, you don&rsquot need a double boiler to make Hollandaise sauce?
Nope. You don&rsquot as long as you keep the heat low and you can stir continuously, you can make this in a sauce pan. Or even the microwave if you heat and stir, heat and stir.
The microwave method gets a little tedious with all the stopping and starting so that&rsquos why I settled on the sauce pan method as my preferred way to make Hollandaise sauce. The stove top method is how this recipe is written.
The 3 keys to success when cooking stove top Hollandaise sauce.
1. Cooking over low heat. You want to cook this sauce slowly, over very low heat or the eggs will cook too fast and become chunky. You want the eggs to cook just enough for the sauce to thicken, but you don&rsquot to cook this egg-based sauce so long that it turns into scrambled eggs.
2. Whisk constantly. Don&rsquot stop whisking. Whisking does two things: 1.) It keep the eggs from clumping together. 2.) It allows you to feel the sauce thicken so you can tell when it&rsquos ready.
3. Do not overcook. As soon as the sauce starts to thicken, remove it from the heat. It&rsquos done. If you keep cooking it or keep it over heat, it will overcook and become too thick and more like scrambled eggs and no longer s sauce. Once you overcook the eggs in the sauce, there&rsquos no way to get them back to their original smooth and more liquid state.
Once you feel the sauce thicken as you are whisking, remove the sauce from heat, stir for another 30 seconds or so to release some heat so it doesn&rsquot continue cooking. Then use your Hollandaise sauce immediately. Or, keep a lid on it until ready to use so the top does not dry out and form a layer you&rsquod need to skim off.
Check out this video showing how to make Hollandaise sauce using a sauce pan:
Don&rsquot forget these tips for success:
The main thing is, don&rsquot stop whisking. You have to keep stirring so your sauce doesn&rsquot get chunky.
You need to keep the heat low too. It can be tempting to crank the heat up higher to cook things faster but just be patient with this one. It only takes a couple minutes of whisking before the eggs yolks cook and the sauce starts to thicken.
Make sure you remove the pot of sauce completely from the heat, don&rsquot just turn off the burner or you can overcook the sauce.
Try the microwave version.
If you&rsquore feeling confident with your ability to make the stovetop version of this sauce, you might be ready to try the microwave shortcut.
Wait. You can really use the microwave to make this sauce? Yep. The mircowave has long been used to cook breakfast foods from eggs to bacon. So, yes, you really can actually make Hollandaise sauce entirely in the microwave.
All you have to do it combine the melted butter (so microwave the butter first by itself) with lemon juice, whisked eggs, warm water or milk and cayenne pepper in a glass bowl. Then microwave in 15 second increments, whisking in between. For about 30-45 seconds until it&rsquos thick.
Side note: You can also melt chocolate using this same method!
Hollandaise & Eggs Benedict
Be sure to try my Eggs Benedict Casserole topped with this sauce!
Or if the more traditional Eggs Benedict is your style, check out my classic Eggs Benedict recipe.
Breakfast, the best meal of the day?
I could argue that it is! Browse all my breakfast recipes for more breakfast ideas.
- Fill a medium pot halfway with water and bring to a simmer. In a metal bowl that sits atop the pan without touching the surface of the water, whisk together the yolks, vinegar, and ¼ cup plus 1 tablespoon cold water. Whisking constantly and regulating the heat of the stove to avoid boiling, cook the egg mixture until the yolks are lighter in color and a ribbon consistency has been formed, 2–4 minutes. Turn off the heat, but leave the bowl atop the hot water bath. Slowly begin drizzling in the hot clarified butter a tablespoon or so at a time while whisking continuously, being sure that all of the butter has been emulsified into the egg mixture before adding more. Once all of the butter has been added, season the sauce to taste with lemon juice, salt, pepper, and cayenne. Use immediately.
MORE TO READ
For the perfect at-home cocktail, look to the three-ingredient English classic.
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