Homemade hollandaise sauce is very easy to make using this method, it’s great when freshly made with simple fresh ingredients, opting for good quality and organic ingredients, whatever available like the eggs, butter, lemon and cayenne pepper.
It might look like hollandaise sauce is a fancy sauce difficult to make. Well, let me break the good news to you, it is not. Not at all.
All you need it’s just 5 ingredients and it is literally a 5 min fun job. It’s seriously this easy. In fact, it must be the easiest recipe you’ve seen or ever made and I’ll guarantee you two things:
- This recipe will never fail if you follow these tips;
- You will never buy hollandaise sauce again.
You’ll have the best hollandaise sauce there is with the finest ingredients in, guaranteed!
Hollandaise sauce isn’t a sauce you would eat every day but hey, eggs Benedict, fish without it? It is a culinary sin!
What is hollandaise sauce?
It’s a butter sauce. A creamy sauce that is an absolute must-have for an egg-breakfast or brunch. It goes perfectly drizzled over some perfectly poached eggs or egg Benedict, asparagus and many other vegetables. A delicious finishing touch for many dishes like a poached egg, salmon and asparagus-like this one.
What do you need to make hollandaise sauce?
Only 4 or 5 ingredients!
- cayenne pepper is, of course, optional for a little kick 😉
How to make a perfect hollandaise sauce?
I always use a hand blender or an immersion blender which really makes it all so easy. You may use a blender too but it’s more washing to do 😉
To make this hollandaise sauce it simply takes 2 steps.
- Melt the butter
- Put all the other ingredients (egg yolk, lemon juice, salt, cayenne pepper and the mustard) all in one mug (I use a bigger one) blend for literally 5 seconds and then pour in the hot butter in three slots or streamed in.
Tada!! Sauce is ready to go on your meal! Told ya it’s that easy! 👍🏻
To reheat this I always place the jar into a container and add boiling hot water. Please be careful not to do this with the sauce jar coming straight out of the fridge. Allow this to rest 15-20 min outside to get to the room temperature first.
Cooks recommendations and tips:
• use organic ingredients as much as possible;
• the butter must be more than warm (on the hot side) melted 1 min in the microwave or whatever it takes on the stove;
• if your butter is unsalted, add 1/4 tsp salt;
• this sauce it’s not suitable for freezing.
How to store and reheat the hollandaise sauce?
It’s best to make and serve this fresh but you can store this in the fridge in a small jar for 3-4 days. Reheating the hollandaise sauce it’s easy, I place the container the sauce it’s in, in a pot containing hot water. 20 seconds in the microwave it is another option.
Can I make hollandaise sauce without lemon?
The answer is yes! If you want to make hollandaise sauce, but you don’t have fresh lemons at home, substitute it with one tablespoon of white wine and one tablespoon of cider vinegar.
- if you like the sauce slightly runnier add some warm water when almost finished with blending
- adjust the salt (if not using salted butter) and the lemon if you like more flavour
- the more lemon you add the lighter the sauce will become in colour
Other recipes you may like :
- 3 egg yolks organic
- 1/2 cup salted butter cubed and melted
- 1 tbsp lemon
- 1 tsp mustard I always use Dijon for extra flavour and spice
- 1 pinch cayenne pepper
- Melt the butter and make sure it’s on the hot side and not just melted.
- In a taller glass or mug (the bottom must be wide enough for the blender to sit/reach right at the bottom of it), add all the ingredients egg yolks, lemon juice, mustard and cayenne pepper. Turn the bender on and blend for 5 seconds or so.
- Drizzle in the butter slowly in a little stream or just add it in 3 slots at an interval of 20 seconds while blending continuously. Move the blender up and down a few times. Once all of the hot butter has been added blend for 10-15 more seconds and it’s done!