A classic Hollandaise sauce is a decadent addition to any meal, whether drizzled over eggs or any other dish that calls for a velvety smooth, and delicious topping. It’s simple, delicious, and deserves a spot on your dining.
Hollandaise Sauce
Hollandaise sauce is a classic French emulsified sauce known for its rich, creamy texture and buttery flavor. The sauce’s main ingredient is butter, which imparts a rich, buttery taste that enhances the flavors of various dishes, especially those involving eggs or vegetables. While the traditional Hollandaise recipe is delightful on its own, you can make it to your taste by adding herbs, spices, or other flavorings to create unique variations.
Mother Sauce
Hollandaise is one of the five French “Mother Sauces,” with its origins dating back to hundreds of years. The other four are béchamel, velouté, espagnole, and tomato. These sauces are the foundation for making other suaces and they are used to complement countless dishes, including veggies, fish, meat, casseroles, and pastas.
This sauce is widely known as the crowning touch to Eggs Benedict, but it’s also a fabulous accompaniment to asparagus, Brussels sprouts, or simply drizzled over a seared steak or fish. This sauce lends flavor and sophistication to any dish it graces.
What You’ll love about this sauce
Buttery Flavor
Rich and Creamy Texture
Customizable
Easy to make
Ingredients for Hollandaise Sauce
Egg Yolks: Other than adding a pop of vivid color, these guys act as the glue holding the sauce together (quite literally!).
Freshly squeezed lemon juice: Keeps things light and zesty and adds an essential pinch of acidity.
Unsalted butter, melted: Gives the sauce its velvety, creamy texture.
Cayenne pepper: Adds a hint of heat.
Salt: enhances the taste and complements other ingredients.
How to make Hollandaise Sauce
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume.
Place the bowl over a saucepan containing barely simmering water (or use a double boiler); the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot, or they will scramble.
Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. The whisking creates the necessary air bubbles in the yolks.
Remove from heat, whisk in cayenne and salt. If the sauce starts to get too thick, you can whisk in a few drops of warm water before serving.
Cover and place in a warm spot until ready to use for the eggs Benedict. If you are not using the sauce immediately, keep it warm in a double boiler over low heat.
Frequently Asked Questions
What is the best way to prevent Hollandaise sauce from separating?
To prevent Hollandaise sauce from separating, maintain low heat, whisk egg yolks, and slowly add melted butter. Remove from heat and whisk vigorously until the sauce regains its consistency.
Can I freeze leftover Hollandaise sauce?
We do not recommend freezing hollandaise sauce because it may separate when reheated. Use it only for the current meal, and avoid storing leftovers.
Can I reheat leftover Hollandaise sauce?
We don’t recommend reheating leftover hollandaise sauce because it can cause separation and grainy texture. If you must, try gently warming it in a heatproof bowl over simmering water, whisking constantly.
Can I use a blender or food processor to make Hollandaise sauce?
You can use a blender or food processor for making Hollandaise sauce, but be careful because of high speed and potential curdling. Use short pulses and avoid overheating. The traditional stovetop method with a whisk is safer.
Substitute
Citrus Infused Hollandaise: Substitute the lemon juice with other citrus fruits like orange, lime, or grapefruit to add fruity flavors to the sauce.
Mustard Hollandaise: Stir in a teaspoon of Dijon mustard for a tangy kick and extra depth of flavor.
Saffron Hollandaise: Infuse the melted butter with a pinch of saffron threads before adding it to the egg yolks, giving the sauce a beautiful golden color and a subtle floral taste.
Habanero Hollandaise: if you enjoy spice, add a dash of habanero hot sauce or a pinch of ground habanero pepper to the sauce.
Avocado Hollandaise: Puree a ripe avocado and whisk it into the sauce to create a vibrant green Hollandaise with a creamy avocado taste.
Roasted Garlic Hollandaise: Roast a head of garlic until soft and fragrant, then squeeze the roasted cloves into the sauce for a mellow garlic flavor.
Champagne Hollandaise: Substitute lemon juice with champagne or sparkling wine for a delightful and elegant twist.
Tips
For a smooth and creamy sauce without curdling, gently whisk the egg yolks over low heat while cooking.
Ensure to add the melted butter slowly to the egg yolk mixture while whisking constantly to set up the emulsion, which is the key to a successful Hollandaise sauce.
Choose fresh lemon juice for optimal flavor.
Be careful when adding salt and cayenne pepper. Add in bits and adjust later if needed.
Serve Hollandaise sauce immediately for optimal taste and texture.
How to Store Hollandaise Sauce Recipe
Storing Hollandaise sauce can be difficult because it is best enjoyed fresh. It loses its creamy texture when stored. To preserve leftover sauce, serve it immediately after preparation, keep it warm in a thermos or heat-proof container, refrigerate it, reheat it gently, and avoid freezing.
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.
Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. The whisking creates the necessary air bubbles in the yolks.
Remove from heat, whisk in cayenne and salt. If the sauce starts to get too thick, you can whisk in a few drops of warm water before serving.
Cover and place in a warm spot until ready to use for the eggs Benedict. If you are not using the sauce immediately, keep it warm in a double boiler over low heat.
Notes
Cook egg yolks low, whisk gently for a smooth, creamy sauce without curdling.
Preheat butter to room temperature before using it to prevent the sauce from seizing.
Choose fresh lemon juice for optimal flavor.
Be careful when adding salt and cayenne pepper. Add in bits and adjust later.
Serve Hollandaise sauce immediately for optimal taste and texture.
Let’s connect on YouTube,Facebook, andInstagram. I love keeping in touch with you; nothing brings me more joy than seeing pictures of your creations. Tag me @cheflolaskitchen on Instagram and Facebook.
