How to Make Hollandaise Sauce at Home?

You might think that hollandaise sauce, the classic sauce for eggs Benedict, is difficult to make at home, but nothing could be further from the truth.

The basic recipe is an emulsion of egg yolks, lemon juice, and butter, and I’m going to show you how I make it quickly and reliably. This version is a fast and foolproof hollandaise sauce.

Making hollandaise sauce at home is easier and faster than you might think.

You only need 3 ingredients (and salt) and 4 steps to get a delicious and creamy sauce perfect for eggs, vegetables, root vegetables, or fish.

What is Hollandaise Sauce?

Hollandaise sauce is an emulsion made with melted butter, egg yolks, and lemon juice. Sometimes vinegar is used instead of lemon juice. It is one of the five mother sauces of classic French cuisine and is known for its smooth and creamy texture, similar to mayonnaise.

It is usually served hot and immediately, as it is not a very stable emulsion and can separate if reheated.

There are different ways to make it. The traditional method uses hand whisks and a bain-marie, but today we can make it faster and easier using mixers or blenders.

Differences Between Hollandaise Sauce and Mayonnaise

1. Hollandaise sauce is made with butter, while mayonnaise is made with vegetable oil.
2. Hollandaise sauce is slightly more acidic.
3. Hollandaise sauce is usually served hot, while mayonnaise is served cold.

Notes on the Ingredients for This Easy and Quick Hollandaise Sauce

Below are some important notes and substitution ideas.

1. Egg yolk
   • Only the yolk is used.
   • It works as an emulsifier because of lecithin, helping fat and liquid bind smoothly.
2. Lemon juice
   • Adds flavor and acidity.
   • Helps stabilize the emulsion.
   • Can be replaced with white vinegar if you prefer.
3. Butter
   • Use unsalted butter.
   • It gives the sauce its signature creaminess.
   • Ghee can also be used.
4. Seasonings and aromatics
   • Salt is essential.
   • Optional additions include Dijon mustard, paprika, pepper, turmeric, herbs, or hot sauces like sriracha or Tabasco.

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How to Make Hollandaise Sauce at Home?

Ingredients

1. 3 eggs
2. 2–4 tbsp lemon juice
3. 1 tsp mustard (optional)
4. 175 g unsalted butter
5. ½ tsp salt

Instructions

1. Melt the butter over medium heat and set aside.
2. Separate the egg yolks from the whites.

Method 1: Blender (easiest and fastest)

3. Add egg yolks, lemon juice, and mustard to the blender.
4. Blend briefly until pale.
5. Slowly drizzle in the warm butter until emulsified.

Method 2: Electric whisk

6. Whisk yolks, lemon juice, and mustard until pale.
7. Slowly add butter while whisking until smooth.

Method 3: Traditional bain-marie

8. Whisk yolks and lemon juice over gentle heat.
9. Slowly add butter while whisking, removing from heat if needed.

To Conclude

1. Add salt and seasonings.
2. Adjust texture with lemon juice or warm water if needed.
3. Use immediately for best results.

Video Guide

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What to Use Hollandaise Sauce With

Hollandaise sauce is a versatile and creamy addition to many dishes.

1. Eggs
   • Perfect for eggs Benedict, royale, or Florentine.
2. Vegetables and tubers
   • Works well with asparagus, broccoli, cauliflower, leeks, artichokes, and potatoes.
3. Fish
   • Great with white fish like sea bass, hake, or sea bream.
4. Sandwiches
   • Can be used as a rich and creamy spread, similar to mayonnaise.

How to Preserve This Quick Hollandaise Sauce

Hollandaise sauce is best consumed immediately.
If needed, it can be stored in the refrigerator for up to two days in an airtight container.

To reheat:

1. Use a double boiler.
2. Stir constantly.
3. Avoid direct heat to prevent curdling.

Frequently Asked Questions

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