Easy, No-fail Hollandaise Sauce

Alright, foodies, let’s dive into the world of Hollandaise sauce. This sauce is the definition of classic French cuisine, and it’s been delighting taste buds for centuries. But what’s the deal with the name, you ask? Well, “Hollandaise” is French for “Hollandic sauce”, which may imply Dutch origins, but the actual connection is about as clear as mud.

Apparently, the first documented recipe for something resembling Hollandaise sauce dates back to 1651, in a cookbook by French chef François La Varenne. He whipped up a sauce for asparagus with fresh butter, vinegar, salt, nutmeg, and an egg yolk to bind it all together. Not long after, a similar recipe popped up in the Netherlands. So, who knows where this sauce really came from, but one thing’s for sure – it’s been making taste buds happy for a long time.

Now, let’s talk about the recipe itself. This sauce is seriously easy to whip up. All you need is egg yolks, lemon juice, melted butter, and a little salt and pepper. Whisk it all together over low heat, and you’ll end up with a smooth, creamy sauce that’s perfect for jazzing up everything from veggies to seafood.

Fun fact: in the 19th century, a variation of Hollandaise sauce called “Isigny sauce” popped up in recipe books. It’s named after a town in France called Isigny-sur-Mer, which is famous for its butter. So, if you want to take your Hollandaise sauce to the next level, try using some top-notch Isigny butter.

Regardless of its true birthplace, Hollandaise sauce quickly became a staple in French cuisine, often used to complement seafood dishes, as well as vegetables and meats. It is perhaps most famous for being the star of the classic brunch dish, Eggs Benedict, but there are plenty of other ways to enjoy this rich and tangy sauce.

Here are a few creative ideas:

  • Drizzle Hollandaise sauce over roasted asparagus or broccoli for a delicious side dish.
  • Use Hollandaise sauce as a topping for grilled fish or shrimp.
  • Make a breakfast sandwich with a fried egg, bacon, and Hollandaise sauce.
  • Serve Hollandaise sauce as a dip for artichokes or other steamed vegetables.
  • Add Hollandaise sauce to mashed potatoes for a decadent twist on this classic side dish.
  • Use Hollandaise sauce as a base for a creamy salad dressing.
  • Top a grilled steak with Hollandaise sauce for a luxurious and flavorful meal.

There you have it! Whether you’re a Hollandaise sauce newbie or a seasoned pro, this recipe is sure to satisfy your taste buds. It’s a classic for a reason, and there are plenty of ways to enjoy it beyond the beloved Eggs Benedict.

Easy No-Fail Hollandaise Sauce

Easy No-Fail Hollandaise Sauce

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 5 minutes

This easy, no-fail Hollandaise sauce recipe is perfect for brunch, veggies, seafood, and meats.

Ingredients

  • 3 egg yolks
  • 1 tablespoon lemon juice or more as desired for flavor
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • pinch of cayenne pepper
  • 1/2 cup unsalted butter or ghee or more for a thinner consistency, melted and hot

Instructions

  1. Melt the butter in a pot on the stove until it's hot, not just melted.
  2. In a glass bowl, add the egg yolks, lemon juice, dijon, salt and cayenne pepper and whisk until well blended. Alternatively, you can use a high powered blender and blend for 5 seconds until combined.
  3. Continue to whisk and slowly stream the hot butter into the mixture until it's emulsfied.
  4. Pour the hollandaise sauce into a small bowl and serve while warm.

Notes

Remember, the butter needs to be hot, not just melted. The recipe will not emulsify with luke warm butter.

If you'd like more sauce, just add another yolk and up to another 1/2 cup of melted butter.

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