Ah, Hollandaise sauce—a silky, buttery hug for your taste buds. Imagine a lazy Sunday brunch, the aroma of coffee mingling with the tantalizing scent of creamy perfection on your plate. This is the sauce that transforms mere eggs into a symphony of flavor, and honestly, who doesn’t love a bit of culinary magic with minimal effort?
Steps
- Heat the butter in the microwave for about one minute until it’s very hot, taking care to cover it to prevent splattering.
- In a high-powered blender, combine egg yolks, lemon juice, dijon mustard, salt, and a pinch of cayenne pepper. Blend these ingredients together for five seconds.
- With the blender running, slowly pour in the hot butter, allowing the mixture to emulsify into a smooth sauce.
- Transfer the finished hollandaise sauce into a small bowl and serve it warm over your preferred dish.
Ingredients
- 3 egg yolks
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- Pinch of cayenne pepper
- 1/2 cup unsalted butter, melted and hot
Nutritional Values
Calories: 748kcal | Carbohydrates: 3g | Protein: 6g | Fat: 81g | Saturated Fat: 48g | Cholesterol: 621mg | Sodium: 1107mg | Potassium: 45mg | Sugar: 3g | Vitamin A: 2712IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 3mg
FAQ
- How can I prevent my Hollandaise sauce from breaking?
- To ensure your Hollandaise sauce doesn’t break, make sure the butter you’re streaming into the egg yolk mixture is hot, not just melted. If the sauce does break, you can try adding 1-2 tablespoons of boiling water while blending or an extra egg yolk with a teaspoon of hot water.
- Can I use an immersion blender to make Hollandaise sauce?
- Yes, you can use an immersion blender. Add all ingredients except the hot butter into a jar, turn the blender on, and slowly drizzle in the hot butter until the sauce emulsifies.
- What is the best way to reheat Hollandaise sauce?
- Hollandaise sauce is best fresh, but if needed, you can reheat it. Use a microwave in 15-second intervals or warm it on the stove over low heat, adding a bit of melted butter and water to maintain its smooth texture.
- What are the key ingredients needed for Hollandaise sauce?
- You will need 3 egg yolks, 1 tablespoon of lemon juice, 1 teaspoon of Dijon mustard, 1/4 teaspoon of salt, a pinch of cayenne pepper, and 1/2 cup of hot melted butter.
- Can I adjust the recipe for more sauce?
- Yes, for more Hollandaise sauce, simply add another egg yolk and up to an additional 1/2 cup of melted butter to the mixture.
Tips
- Ensure the butter is hot, not just melted, before streaming it into the egg yolk mixture. This is crucial for the sauce to emulsify properly.
- If your sauce breaks, try adding 1-2 tablespoons of boiling hot water while blending to restore its creamy consistency.
- Consider using an immersion blender as an alternative method. Start blending the egg mixture, then slowly drizzle in the hot butter until it emulsifies.
- When reheating Hollandaise sauce, use gentle heat to avoid cooking the eggs. Opt for short increments in the microwave or low heat on the stovetop, adding a little melted butter and water to maintain smoothness.
Equipment
- High-powered blender
- Immersion blender (optional, if you prefer using one for emulsification)
