Hollandaise Sauce

A customizable hollandaise sauce recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Course: Elements
Keyword: hollandaise, hollandaise sauce, instacalories, makecaloriesgreatagain, mcga, recipes
Cooking Method: Stovetop
FoodOrDrink: Food
Element: Sauces

Ingredients

  • 4 ea Egg Yolks
  • 1 tbs Lemon Juice
  • 8 tbs Butter Ideally unsalted
  • 1/2 tsp Salt Forgo if using salted butter
  • 1/2 tsp Cayenne Powder Double or Triple for "Spicy Hollandaise"
  • 4 tbs Heavy Cream Optional – See notes
  • 1 tsp Dijon Mustard Optional – See notes
  • 1 ea Paprika Optional – Or other spices to flavor it as you like!

Instructions

  • Gather your ingredients and separate those egg yolks.
  • Melt the butter in a small pot / pan (you can use a microwave if you really want to). We're going to want to get the butter as hot as we can without burning it.
  • Combine all of the other ingredients into a small bowl.
  • Whisk (or if available use an emersion blender) until the consistency has thickened up considerably. The most common mistake folks make here is to not whisk long enough and it will result in a very runny sauce.
  • Slowly drizzle in the butter while continuing to vigorously whisk the mixture. If you pour too fast, the sauce will clump up.
  • Continue to mix until you've reached the desired consistency for your sauce. If it gets too thick, you can slowly add a few drops of hot water while stirring.
  • If you need to warm your sauce or keep it warm for a while, The best thing to do is to place it ABOVE a pot of simmering water. Directly on a burner or in contact with boiling water will result in your sauce lumping up.
  • Serve & Enjoy.

Notes

  • The Dijon is a personal preference thing.  Some people like that mustard tang in their Hollandaise and others don’t.  Do what you prefer.
  • Likewise, the cream provides a degree of richness to the sauce.  Play around and find what you like!
  • This is a sauce that you can keep in the fridge for a couple days and it does reheat well.  Don’t keep it too long though as it will go bad quicker than most foods.  I’d advocate for doing the “sniff” test here, but I don’t need any of the liability that comes from that.  😉
  • I’ve found at times that if the butter isn’t hot enough, your sauce will still turn out OK but it will be lukewarm.
  • Looking for something to do with those egg whites?  A Whiskey Sour pairs excellently with a classy brunch!
Tried this recipe?Mention @makecaloriesgreatagain or tag #makecaloriesgreatagain

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