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Hollandaise sauce
Recipe video above. The easy way to make this classic French Sauce! The end result is just as good as making it the classic way by hand -- which takes a good 15 minutes of whisking set over a double boiler and plenty of experience -- except it takes 90 seconds flat and it's foolproof.I prefer using a stick blender rather than normal blender because there's less waste / easier to scrape the sauce out.Use this sauce for Eggs Benedict, over aspargus, steak - it can fancy up anything! See in post for a list of ideas and notes for how to reheat leftovers easily.Makes about 1 1/4 cups, enough for 8 Eggs Benedict (ie 8 individual eggs). This sauce is rich, you don't need much per serve!
👥 8 Servings⏱️ Prep & Cook: 8 min⏳ Prep: 5 min🔥 Cook: 3 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●stove
- ●microwave
📝 Preparation Steps
1
Place egg yolks in a tall narrow container that the blender stick fits in all the way to the base.
egg yolks (, from large eggs (55-60g / 2 oz each, Note 1))3
2
Add water, lemon juice, cayanne pepper and salt. Blitz briefly to combine.
3
Melt butter in a heatproof jug until hot (be very careful to ensure it doesn't explode if using microwave!). If you use a stove, pour into a jug.
4
Let butter stand for just ⏱️ 15 seconds or so until the milky whites settles at the bottom of the jug. (Note 2)
5
With the blender stick going on high, slowly pour the butter in a thin stream into the eggs over around ⏱️ 45 seconds. Leave behind most of the milky whites in the butter - about 1 1/2 tbsp. (Note 2) Once all the butter is in, the sauce should be thick, creamy, smooth and pale yellow.
6
Now blitz for a further ⏱️ 10 seconds, moving the stick up and down.
7
Thickness: If too thick, mix in warm tap water 1 teaspoon at a time.
8
Salt adjustment: Add a touch of extra salt if using for something non salty like asparagus, leave salt as is if pairing with salty foods like Eggs Benedict, steak, fish.
9
Lemon adjustment: Make it slightly more tangy that you want if using for something like Eggs Benedict, steak or salmon (because it's diluted when you eat it, and also balances the rich food). But make it perfectly lemony to your taste if using for something like Asparagus.
10
Using: Use immediately, or keep warm until required - if covered and wrapped in a tea towel, it will stay warm for ⏱️ 15 minutes. Use warm or at room temperature. Use warm tap water for loosening. See note for storing and reheating.
Nutrition Facts
calories
179 kcal
fat Content
20 g
serving Size
1 serving
sugar Content
1 g
sodium Content
79 mg
protein Content
1 g
cholesterol Content
120 mg
carbohydrate Content
1 g
saturated Fat Content
12 g
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