Author: Susanne at dishwithme.com
If you’ve never had the chance to try Hollandaise Sauce, you have been missing out! Now is your chance. With my recipe for Quick & Easy Hollandaise Sauce, it truly couldn’t be much more simple. Five minutes, start to finish.
This wonderful sauce can top numerous different dishes. Hollandaise sauce commonly tops Eggs Benedict (my very favorite egg dish EVER!), but, also, many other dishes, such as salmon, asparagus, baked potatoes, broccoli, cauliflower, shrimp, I even think it would be good on steak. Basically it is great on almost any veggie, any meat and eggs, at the very least.
HELPFUL HINTS FOR QUICK & EASY HOLLANDAISE SAUCE
I have read horror stories about how easy it is to ruin Hollandaise Sauce. Apparently it breaks, or separates. In all honesty, I’ve never had any problem with making it. I believe the key is to temper the mixture before adding it to the hot butter AND to add it VERY, VERY, VERY slowly and whisk vigorously the entire time. Now, all that said, warming Hollandaise sauce up does NOT work…that will break it. It still tastes fine, but it doesn’t look pretty. That being the case, this recipe really needs to made when it is going to be used.
Tempering is a way of gently heating a mixture. For instance, in this recipe you will mix egg yolks, Dijon mustard, water, lemon juice and, Kosher salt and pepper in a bowl. Instead of drizzling that straight into your hot butter, you will first add a few spoons of the hot butter, one at a time, to the yolk mixture in the bowl to heat it up slightly before adding it to the entire saucepan of butter. I hope that makes sense.
- Egg yolks
- Dijon mustard – smooth or grainy
- Kosher salt
- Freshly Ground black pepper
- Butter – real butter
LINKS TO OTHER RECIPES
Eggs Benedict Quiche is a twist on classic Eggs Benedict
EASY OVERNIGHT BLUEBERRY SOUFFLÈ is another great brunch dish.
ROASTED ASPARAGUS is a magical pairing for Eggs Benedict and is perfect with Hollandaise Sauce.
- Medium pot
- Medium bowl
- 4 Egg yolks Save the whites for another dish
- 4 Tablespoons Lukewarm water
- 1 teaspoon Dijon mustard
- 1/2-1 Juice from 1/2 to 1 whole lemon I use a whole lemon…I like it zippy!
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon White pepper or 15 grinds freshly ground pepper
- 2 sticks Real butter 1 cup, I use salted, cubed
- Separate the egg yolks from the egg whites.
- In a medium bowl, whisk the egg yolks, lukewarm water, Dijon mustard, lemon juice, Kosher salt and white pepper (or freshly ground pepper).
- In a medium pot/saucepan, on medium heat, melt the butter.
- To the whisked egg yolk mixture, drizzle a spoon of the hot melted butter (this is called tempering), whisking constantly. Repeat this step with another spoon of hot butter.
- Reduce the heat for the pot of butter to low. VERY, VERY SLOWLY drizzle the tempered egg mixture into the pot of melted butter, whisking CONSTANTLY and vigorously. Cook for about one minute, turn the heat off and remove the saucepan from the heat.
- Drizzle the Hollandaise sauce over the top of a variety of things, like: Eggs Benedict, asparagus, salmon, broccoli, cauliflower, crab, ect. Let your imagination go wild!