Make rich and creamy Hollandaise Sauce with ease, thanks to this recipe that requires only four ingredients and a blender.
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Eggs Benedict has always been a breakfast indulgence of mine, though I never made it at home. It was a restaurant thing—a diner thing, in particular—served with fluffy home fries and maybe a slice of ham if I’m feeling particularly famished.
It was the hollandaise sauce that prevented Eggs Benedict from becoming a part of my morning-meal rotation. First, it can be rich, so making it whenever I wanted to, is probably not a good habit to get into. Second, I just couldn’t get it right. All the recipes I consulted required clarifying the butter, double boiling, and extreme care so that the eggs didn’t scramble. Doing all that first thing in the morning? Nope. Not my style.
This recipe sidesteps all that without sacrificing too much of the sophistication that makes hollandaise sauce so thoroughly enjoyable. You just need eggs, butter, salt, and lemon juice, and you’re set. Oh, and a blender. That’s the key to getting that creamy consistency that will have you playing the role of a French chef in no time.
Is Hollandaise Sauce Healthy?
Not particularly, no. That’s a lot of butter, which contains saturated fat, cholesterol, and calories. Egg yolks do contain protein, minerals, and nutrients, but also contain saturated fat and dietary cholesterol. The lemon juice does have vitamin C, though you rarely hear people endorsing hollandaise sauce as a means of fighting scurvy. The key ingredient, then, is moderation. Just because you now CAN make this sauce every day doesn’t mean you SHOULD. You can replace the eggs and butter with diet-friendly options like vegan mayo (for the eggs), or you can make the sauce with 1/2 cup raw cashews (soaked and drained), 1/4 cup unsweetened almond milk, 2 tablespoons nutritional yeast, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1/2 teaspoon Dijon mustard, salt, and pepper.
What Else Can I Use This Sauce for Besides Eggs Benedict?
Hollandaise sauce has become so closely associated with Eggs Benedict that people sometimes forget it can be added to other dishes! One of the most popular ways to use it is with steamed/roasted vegetables—asparagus, broccoli, cauliflower, or green beans, in particular. It also complements seafood well. Pour it over grilled or poached fish like salmon, cod, or halibut, and shellfish, like shrimp, lobster, or crab legs. If you’re looking to add some pizzazz so your sides, consider this sauce when you’re making roasted/mashed potatoes or grains (quinoa, rice, couscous). It’s definitely worth the effort.
INGREDIENTS
- 10 tablespoons unsalted butter
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper (optional)
INSTRUCTIONS
Melt
Gently melt butter.
Blend
Whip yolks with seasoning.
Combine
Slowly incorporate the butter.
Season
Adjust taste, serve warm over your poached eggs.
Devour!
FAQs & Tips
Let the sauce cool completely then pour it into an airtight container (a glass jar would work well). Secure the lid tightly and store it in the fridge for up to four days. Any longer and the quality of the sauce will diminish. Looking for ways to use it up? Consult the question above. Reheat the sauce on the stove. Make sure you keep that temperature on LOW and stir constantly so that it doesn’t curdle or separate.
Overheating, I bet, is the reason. Your butter should be warm, not hot. If the temperature isn’t right, the consistency in the blender will be runnier than you probably want it to be. Also, add the butter slowly so that the fat and egg yolks can mix evenly. You should also keep the blender speed on LOW; too high and it could break the emulsion. Last, check your math. Are you using the right amount of egg yolks (or butter, for that matter)?
Yes, an immersion blender provides another way to mix up the egg yolks and butter. If I plan on only making a small amount of the hollandaise sauce, I put mine to good use, opting for it over my regular blender. Use it to blend the yolks. As you do, slowly drizzle in the butter. Don’t forget to set it on LOW!
Variations of Hollandaise Sauce
You may want to add ingredients to your hollandaise sauce, depending on how you intend on using it. Finely chopped fresh herbs like parsley, chives, tarragon, or dill are an easy way to subtly influence the taste. If you want more lemon flavor, add the zest from the lemon or another citrus fruit (e.g. lime or orange). I suggest cayenne pepper in the recipe, but if you want something else with bite, turn to paprika, smoked paprika, white pepper, Dijon mustard, or hot sauce. And for a cheesy variation, use grated Parmesan, Gruyère, or other hard cheeses.
Ingredients
- 10 tablespoons unsalted butter
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper optional
Instructions
- Melt the butter in a small pot over low heat, ensuring it does not boil to preserve the moisture.
- Combine egg yolks, lemon juice, salt, and optional cayenne in a blender and blend for 30 seconds until the mixture lightens in color.
- With the blender on low, slowly add the melted butter in a steady stream until fully incorporated.
- Taste and adjust seasoning with additional salt or lemon juice if needed. For a thinner sauce, add a little warm water and pulse to combine. Serve the sauce warm within 30 minutes.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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