Hollandaise Sauce

Be ready to receive all the praise (you deserve) when you serve this classic, creamy, delish Hollandaise Sauce.

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I assumed that Hollandaise Sauce came from Holland (duh) but apparently, it may have originated in Normandy, France. There seems to be a debate over who we have to thank for this savory sauce. Was it created in Holland, or was it created in France and merely given a name that means “from Holland” due to the nation’s reputation for producing delicious butter? Was it first intended as a topping for asparagus, or for eels? I don’t know!

I am fine settling this one and saying (in my head) that buttery Hollandaise Sauce came from fancy breakfasts and brunches! One thing we can all agree on is that Hollandaise Sauce is intimidating to make at home.

If you have not yet had the pleasure of eating Hollandaise Sauce, you are in for a treat! Hollandaise Sauce is made with egg yolks and melted butter. It is rich and velvety, and while you can certainly taste the butter, it is not oily at all. The recipe also includes Dijon and a nice hint of lemon to add depth of flavor. Are you salivating yet??

You will love this recipe because it is easier than you think. It just takes a bit of patience. But once you get it down, you will feel like you earned a culinary badge!

Is Hollandaise Sauce Healthy?

Hollandaise Sauce is made with egg yolk, which contains vitamins A, D, and E. Aside from that, no, Hollandaise Sauce is not healthy since it is very high in cholesterol and up there in calories as well. It is one of those foods that is good for your soul though! It makes you smile and feel like royalty when you eat it, just don’t do so every day. Hollandaise Sauce is vegetarian and gluten-free, though its use of eggs excludes it from many specialty diets.

A Quick Lesson on Mixing Hollandaise Sauce

So, as I’ve noted, Hollandaise Sauce is intimidating. I get it. It is not because we don’t have the ingredients or tools, it is because science, temperature, and timing all play a role. I know, how dramatic for a sauce! However, once you get it, you’ll get it! Hollandaise Sauce is so desirable because of its perfect velvety texture, which can only be achieved through emulsification. Emulsification takes place when liquids that normally wouldn’t mix properly, actually do so. To make this minor miracle happen, make sure your heat is not too high. High heat will make your egg yolks cook and then curdle. There is no way to undo that. Be sure to add your butter in slowly, slower than you think you should, while you whisk. It is a process for sure, but be patient. The juice is worth the squeeze, as they say!

INGREDIENTS

3 egg yolks
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
1 pinch cayenne pepper
1/2 cup unsalted butter, melted and hot

INSTRUCTIONS

Melt

Prepare hot butter.

Blend

Combine base ingredients in a blender.

Emulsify

Slowly incorporate butter to create a sauce.

Serve

Enjoy the warm sauce.

Devour!

FAQs & Tips

How to Make Ahead and Store?

Hollandaise Sauce can be made a day in advance and stored in an airtight container. To reheat, be sure to pay attention to your sauce. You can heat it in a pan on low heat or microwave it in fifteen-second increments. Be sure it does not split (i.e., the ingredients separate) or overcook.

How do I know when my Hollandaise Sauce is done?

You will know your Hollandaise Sauce is done when it has come together in a nice yellow, velvety texture, with a glossy glow.

Am I supposed to add vinegar?

While some recipes for Hollandaise Sauce do call for vinegar, we use lemon instead, which, in my opinion, has a much nicer finish.

Serving Suggestions

Traditionally, Hollandaise Sauce is served as part of Eggs Benedict and Eggs Florentine. Rightfully so! These flavor combinations are classic and so delicious! I can even bet that if you are looking at this Hollandaise Sauce recipe it is likely because you are making one of those two.

Additionally, Hollandaise Sauce is fantastic over asparagus. Try it over Roasted Potatoes and Asparagus as a rich side-dish. Pair that with a nice filet mignon or steak and you will surely impress!