Easy Hollandaise Sauce Recipe




This hollandaise sauce recipe is delicate and delicious. Most commonly used for eggs benedict, it is also a great topping for steak, roasted asparagus, and many other dishes.

If you like this hollandaise sauce recipe, you will also enjoy our Bechamel Sauce too.

Hollandaise Sauce Recipe

Hollandaise Sauce Recipe

This recipe is fairly simple. I recommend using a hand mixer because there is a lot of whisking and your forearms will get tired. 

Ingredients

  • Vinegar
  • 4 egg yolks
  • 1 stick of butter (melted)
  • lemon juice (fresh squeezed)
  • pinch of salt
  • pinch of cayenne

Directions

The first step in making this Hollandaise Sauce Recipe is to beat the egg yolks with a fork or whisk with the vinegar and lemon juice. Do this until the volume doubles in size. A hand mixer works well too.

After the volume has doubled, pour the eggs over a double burner with simmering water. To set up your double boiler, put some water in a pan and bring it to a simmer. Then, place a metal bowl over the pan. Use this bowl to continue the recipe. If the double boiler gets any hotter it can scramble the eggs. 

Continue to whisk, or hand mixer, while slowly drizzling the butter into the bowl. Continue until doubled in size again.

When finished, the hollandaise sauce will be warm and nearly the consistency of custard. Set aside in a warm place until ready to serve. When ready to serve, garnish with a splash of paprika and an herb for color. We used parsley today.

Easy Hollandaise Sauce Recipe

An easy hollandaise sauce recipe

5 minPrep Time

20 minCook Time

25 minTotal Time

Yields 4 cups

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Ingredients

  • Vinegar
  • 4 egg yolks
  • 1 stick of butter (melted)
  • lemon juice (fresh squeezed)
  • pinch of salt
  • pinch of cayenne

Instructions

  1. The first step in making this Hollandaise Sauce Recipe is to beat the egg yolks with a fork or whisk with the vinegar and lemon juice. Do this until the volume doubles in size. A hand mixer works well too.
  2. After the volume has doubled, pour the eggs over a double burner with simmering water. To set up your double boiler, put some water in a pan and bring it to a simmer. Then, place a metal bowl over the pan. Use this bowl to continue the recipe. If the double boiler gets any hotter it can scramble the eggs.
  3. Continue to whisk, or hand mixer, while slowly drizzling the butter into the bowl. Continue until doubled in size again.
  4. When finished, the hollandaise sauce will be warm and nearly the consistency of custard. Set aside in a warm place until ready to serve. When ready to serve, garnish with a splash of paprika and an herb for color. We used parsley today.
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http://fourkidsandachicken.com/2017/06/28/easy-hollandaise-sauce-recipe/

If you liked this recipe, make sure to check out our Eggs Benedict Recipe where we show you one great way to use it!

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