Making Hollandaise sauce can feel intimidating, but with this method, you’ll be serving up silky, flavorful sauce in no time. The key? Real butter and a steady hand.
Pair this luxurious Hollandaise sauce with eggs Benedict, steamed asparagus, or roasted vegetables for a restaurant-quality dish at home.
Foolproof Hollandaise Sauce
A silky and flavorful Hollandaise sauce that’s perfect for eggs Benedict, vegetables, or roasted dishes. The key is real butter and a steady hand.
Ingredients
- 2 egg yolks
- ½ cup (1 stick) unsalted butter, melted
- 1 tsp Dijon mustard (optional)
- A pinch of paprika (optional)
- 1 tbsp fresh lemon juice
- Salt and pepper to taste
Directions
- In a heat-safe bowl, add the egg yolks. Mix in the Dijon mustard, paprika (if using), and lemon juice.
- Melt the butter in a small saucepan until hot but not browned.
- Using an immersion blender, start blending the egg yolks on low speed. Very slowly drizzle the hot butter into the egg mixture while blending. Take your time to emulsify the sauce smoothly.
- Once all the butter is incorporated, season the sauce with salt and pepper to taste.
- If the sauce splits (appears grainy or separated), add another egg yolk and blend to bring it back together.
- Transfer the sauce to a thermos or insulated mug to keep warm until serving.
Notes:
– Use a thermos or insulated mug to keep the Hollandaise sauce warm for up to 30 minutes.
– Serve with eggs Benedict, steamed asparagus, or roasted vegetables for a restaurant-quality meal.
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