This recipe is incredibly easy to prepare with a blender style but it can also be made on the stovetop too! This quick recipe makes the classic sauce a cinch to prepare.
What is Hollandaise Sauce?
Hollandaise sauce is one of the five classic “mother” sauces in cooking. The other four are Bechamel, Veloute, Espagnole, and Tomato. But no need to go to cooking school to ace this sauce, it’s a lot easier than it seems! For this recipe the best ingredients are fresh; eggs, real (unsalted) butter, fresh lemon juice, and dry mustard. While fresh ingredients are definitely the best the real secret to this recipe is the technique! Hollandaise sauce is an “emulsion” which means two or more ordinarily opposite ingredients are broken down and blended together. The recipe below will walk you through the best tips to achieve the perfect blend for a creamy and delicious sauce!
How to Make Hollandaise Sauce
Blender Method
Stovetop Method
This is the method I learned at our local culinary school and results in a delicious velvety sauce. Season with salt and pepper before serving on eggs benedict, over vegetables like asparagus and broccoli, or drizzled over tender flaky salmon.
Tips for Success
Prepare to make Hollandaise by letting the eggs come to room temperature. To separate yolks, break eggs in half, and transfer yolks back and forth between the two shells held over a bowl. Continue transferring the yolks until all the whites drip out. (Whites can be saved for egg muffins or quiche). Or just buy a handy egg separator! The butter should be melted but not too hot (or else it will cook the eggs). If Hollandaise sauce “breaks” simply continue to whisk it with a few drops of boiling water. Store Hollandaise sauce in the refrigerator and heat 10 seconds at a time until warm before using.
Serve Hollandaise Sauce Over…
Homemade Eggs Benedict Parmesan Roasted Broccoli Classic Breakfast Sandwich Baked Salmon Fillets Roasted Parmesan Asparagus
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