Hollandaise sauce doesn’t have to be intimidating, I promise. And it’s so delicious and flexible.
Very simple ingredients. 8 egg yolks, 2 sticks of butter, 1/4 cup lemon juice, 1 teaspoon salt, 1/4 teaspoon cayenne pepper (or to taste).
Melt the butter in a small saucepan over medium.
Separate whites and yolks. Save whites for meringue or angel food cake (they can be frozen!). Mix yolks in a separate bowl (that is large enough to accommodate 1 cup of butter as well).
After the butter is melted, slowly add the hot butter into the egg yolks in a bowl, whisking continuously. This helps bring the egg yolks up to temperature so they don’t cook too fast. This is the same technique that you would use for a custard.
Put the egg yolks and butter back into the pot, on medium-low heat. Heat until the mix is starting to thicken. Add lemon juice, salt and spices and mix. Heat for a bit more, and the sauce will be rather thick. Add boiling water until the consistency is to your liking (I use usually about half-cup). The sauce will thicken upon standing, so take that into account. In the unlikely event that the sauce breaks (butter comes out of suspension), if you blend with an immersion blender, it will come right back together. I use the Breville Immersion Blender.
And assemble your Eggs Benedict. Amazing!
Also delicious on salmon and asparagus!
This sauce can be refrigerated and reheated (Usually I use it for about a week). When re-heating, microwave leftover sauce on medium-low heat, for about 45 seconds at a crack, whisking between heating cycles. If the sauce breaks, add a bit of boiling water and whisk back into suspension.
If you like this recipe you will also like…
- Carolina Gold Sauce
- Tangy Tartar Sauce
- Homemade Enchilada Sauce
- Homemade Tzatziki Sauce
- Lard and Butter Biscuits
- Sourdough Pancakes
- Sourdough Pearl Sugar and Bacon Waffles
- Sourdough Waffles
- Spicy Sausage Gravy
No Fail Hollandaise Sauce
- • 8 egg yolks
- • 1 cup butter
- • Up to 1 cup boiling water
- • 1/4 cup lemon juice
- • 1 teaspoon salt
- • 1/4 teaspoon cayenne pepper to taste
- Melt butter in pan.
- Whisk egg yolks together in separate bowl.
- After butter is melted, whisk into egg yolks slowly to bring up temperature of the egg yolks.
- Add butter and yolks back into pan and heat on medium low heat until thickened a bit. Add lemon juice, salt, and cayenne pepper to taste.
- Whisk in boiling water until the sauce is thick or thin to your liking (as it sits the sauce will thicken. If it does, just whisk in a bit more boiling water to bring back to the correct consistency).