Hollandaise sauce is a delicious buttery, lemony sauce made of an emulsion of hot butter and egg yolks. I first experienced this sauce on top of an asparagus crab meat omelet and it was love at first bite.
After two failures, I finally figured out two easy ways to make this sauce.
Fun note: I started singing Madonna’s “Holiday” but exchanged the word to “hollandaise”. Give it a shot. It was silly, but fun! “Hollandaise! Celebrate!/If I made some Hollandise (oh yeah, oh yeah!)/Took some time to celebrate./Just one day out of life/It would be so nice!”
The Basics
- 3 egg yolks – Don’t throw away egg whites and broken eggs! Use them to make an omelet!
- A dash of hot sauce
- 1 tbsp of lemon juice
- 1 tbsp of Dijon or regular yellow mustard – You can also substitute this with a few shakes of dry ground mustard.
- 1/2 cup of hot melted unsalted butter – That’s 1 whole stick. Make sure the butter is bubbling hot or it won’t cook the egg properly
The Rundown
Blender method: Add all the ingredients except the butter in a blender. While blending, slowly pour in a thin stream of butter. The sauce sauce immediately thicken. Stop blending and serve in a small dish.
Whisking method: Quickly whisk all ingredients except the butter. While whisking, slowly add the butter and the sauce should thicken. Serve in a small dish.
Additional Notes
In my experiments, I had an issue with the butter not being hot enough to cook the eggs. So I put the almost ruined sauce in the microwave for 10 seconds. Whisk the mixture.
If it’s still not cooked, microwave for 10 second intervals and whisk again. It took two intervals for my sauce to get a smooth creamy consistency.
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[...] Hollandaise sauce [...]