Quick and Easy Hollandaise Sauce Recipe
Quick and Easy Hollandaise Sauce Recipe. With just a few simple steps, you can whip up a delightful sauce that will elevate your meals to the next level.
To create this delectable sauce, you’ll need a few key ingredients. You’ll start with egg yolks, mustard, lemon juice, and hot pepper sauce, all combined in a blender. This combination forms the base of the Hollandaise sauce, providing richness and a subtle kick of flavor.
The magic ingredient that brings it all together is butter. Melted and added in a thin stream to the egg yolk mixture while blending, the butter creates a velvety texture and thickens the sauce almost instantly.
The result is a luscious and smooth Hollandaise sauce that will impress your taste buds.
Wondering how to serve this heavenly creation? Hollandaise sauce pairs exceptionally well with a variety of dishes.
It’s a classic accompaniment to eggs Benedict, drizzled over perfectly poached eggs and savory ham. You can also use it to elevate grilled asparagus or steamed vegetables, adding a luxurious touch to your greens.
The versatility of this sauce knows no bounds!
Here are a few tips and tricks to ensure your Hollandaise sauce turns out perfectly every time.
Remember to blend the ingredients for just a few seconds to achieve the right consistency.
When melting the butter, make sure it’s completely melted and hot.
If you want to keep the sauce warm until serving, place the blender container in a pan of hot tap water.
Now that you have the basics, let’s dive into creating this quick and easy Hollandaise sauce. Get ready to enhance your meals with a touch of creamy indulgence!
Tips and Tricks
Use Fresh Ingredients
Using fresh egg yolks, lemon juice, and high-quality butter will make a noticeable difference in the taste and texture of your sauce. Fresh ingredients enhance the overall flavor and ensure a richer, smoother consistency.
Proper Butter Melting
Make sure the butter is completely melted and hot, but not burnt. Melt it in the microwave in short bursts if needed, to avoid overheating. Hot, melted butter ensures the sauce emulsifies correctly.
Steady Pouring Technique
Pour the melted butter into the egg yolk mixture very slowly in a thin stream. This steady pace helps create a stable emulsion, preventing the sauce from separating.
Maintaining the Right Temperature
To keep your sauce warm without it separating, place the blender container in a pan of hot water. This gentle heat will maintain the sauce’s consistency and temperature until you’re ready to serve.
Blender Speed
Start blending on a low speed and gradually increase to high as you pour in the butter. This technique helps incorporate the ingredients smoothly and prevents splattering or separation.
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If you need to change the amount of servings the recipe will make, click on the number of servings in the section under the “Print Recipe” bar, and move the slider up or down to change the number of servings you want.
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FAQs
No, a blender is essential for achieving the right texture and consistency of the sauce.
While butter provides the best flavor and texture, you can use margarine as a substitute. However, the taste and consistency may be slightly different.
Hollandaise sauce is best enjoyed immediately, but you can store it in an airtight container in the refrigerator for up to two days.
Reheating can cause the sauce to break and lose its smooth texture. It’s best to prepare only what you need for immediate use.
Quick and Easy Hollandaise Sauce
Equipment
Ingredients
- 3 egg yolks
- ¼ teaspoon dijon mustard
- 1 tablespoon lemon juice
- dash hot pepper sauce
- ½ cup butter
Instructions
- In a large blender and put in the egg yolks, mustard, lemon juice, and hot pepper sauce.
- Cover the blender and blend everything for around 5 seconds.
- Place butter in a glass measuring cup.
- Put the measuring cup with the butter in the microwave and heat it for about 1 minute until it's completely melted and hot.
- Set the blender to high speed.
- Slowly pour the melted butter into the egg yolk mixture while the blender is running. Pour it in a thin stream.
- The sauce thickens almost immediately.
- To keep the sauce warm until serving, put the blender container in a pan of hot tap water.
Nutrition
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