Simple Hollandaise sauce recipe
A great simple Hollandaise sauce recipe can make your meal specialWith its rich, lemony flavor, Hollandaise sauce turns simple meals into something special. But many people think it's too hard to make. A simple Hollandaise sauce recipe can change that -- and we have three of them.
One is the traditional version, with clear step by step instructions to keep your sauce perfect. If that seems to complicated, check out the simple Hollandaise sauce in a blender recipe below. Looking for a Hollandaise with a kick? We found a recipe for that, too!
Step by step Hollandaise sauce recipe
We're starting with a classic Hollandaise sauce, cooked in a double boiler. Don't have a double boiler? A metal mixing bowl placed over a boiling pot of water will work just as well.
1/4 cup unsalted butter
1/4 cup cream (do not substitute low fat or half and half)
2 egg yolks, at room temperature and beaten until the color of lemon
1 tablespoon freshly squeezed lemon juice (about 1 large lemon)
1/8 tsp salt
Additional salt, to taste
Small pinch of cayenne pepper
Sprinkle of paprika
Double boiler or sauce pan and metal mixing bowl large enough to sit on top securely
- Half fill bottom of double boiler (or sauce pan) with water
- Bring water to a low boil (bubbles will be just floating up form bottom, but not a rolling boil
- Place top on boiler (or metal bowl on sauce pan)
- Place butter in the top pot (or bowl)
- Melt butter in the top of your double boiler, stirring occasionally
- Slowly stir in cream
- Stir in egg yolks, pouring in a slow stream and whisking as you pour
- Whisk all ingredients together
- Add 1/8 tsp salt and lemon juice.
- Cook until the mixture thickens, stirring constantly.
- Remove from the sauce from the heat
- Still in the pot, beat well with the whisk until until the sauce is light and smooth
- Stir in cayenne pepper, paprika and additional sauce to taste, if needed
- Serve immediately over Eggs Benedict, steamed asparagus, or fish
If even a traditional Hollandaise sauce recipe seems too complicated, you can get a delicious Hollandaise flavor from this blender recipe from Cooks.com. Their No-Fail Blender Hollandaise is a great way to gain confidence in making this flavorful topping.
Blender Hollandaise sauce
2 large egg yolks
2 teaspoon lemon juice
1/3 cup butter, melted to bubbling
1 1/2 teaspoon hot water
- Place egg yolks and lemon juice into a blender container.
- Cover and process at medium speed until blended.
- With motor running, slowly add hot butter in a thin, steady stream (mixture thickens as butter is added).
- Scrape sides as needed and add water to thin while continuing to blend.
- Pour sauce over cooked asparagus or other vegetables.
- Serve immediately.
Kicked Up HollandaiseThe addition of tangy Dijon and a bit of hot sauce take this simple Hollandaise sauce recipe to a new level. Like the previous recipe, a good blender keeps the preparation simple.
3 egg yolks
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
1 dash hot pepper sauce (e.g. Tabasco™)
1/2 cup butter
Glass measuring cups
- In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce.
- Cover, and blend for about 5 seconds.
- Place the butter in a glass measuring cup.
- Heat butter in the microwave for about 1 minute, or until completely melted and hot.
- Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately.
- Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.