Hollandaise Sauce is one of the great classic sauces of the world that’s notoriously hard to make by hand, even for seasoned chefs.This recipe uses a really two ways to do it :first witout blender and other with easy blender stick method that takes less than 2 minutes flat with exactly the same quality!
What’s in Hollandaise Sauce?
Hollandaise sauce is a creamy yellow sauce, an emulsion of egg yolk, melted butter and lemon juice. It’s the main flavor component of eggs Benedict, but also a lovely sauce to top vegetables, fish, or whatever else you’d like.
What Makes Hollandaise “Break”?
Instead of being beautifully light yellow and creamy, a broken Hollandaise will be curdled or runny.
There are a few ways Hollandaise sauce can separate, or « break. » Overheating or overcooking the egg yolk can case the sauce to separate. Also, adding too much butter or adding it too quickly can also cause the sauce to separate.
How to reheat Hollandaise Sauce
Hollandaise Sauce that cools from warm to room temperature will thicken slightly but still be pourable and can be used. Once the sauce hits a hot poached egg say, it warms it up.
Fridge cold Hollandaise Sauce is very thick – it has a peanut butter consistency. You need to be extremely careful reheating it to ensure that you don’t cook the eggs – even setting a bowl over another boil with boiling water is unreliable and will make the eggs scramble as I found out first hand!
I find the best way to gently reheat Hollandaise Sauce is to submerge a sealed container in a bowl of warm water no hotter than 50°C/122°F (just very warm tap water). Leave it for around 20 minutes, stir sauce, change the water and repeat, until it is slightly warmer than room temp and pourable.
How To Make Perfect Hollandaise Sauce !!
Ingrédients
Hollandaise Sauce Ingredients Witout Blender
- 4 egg yolks
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup unsalted butter, melted (1 stick)
- Pinch cayenne
- Pinch salt
EGGS BENEDICT FOR THE SAME WAY OF RECIPE :
- 8 slices Canadian bacon
- 4 English muffins, split
- 2 teaspoons white vinegar
- 8 eggs
- Salt and pepper, to taste
- Hollandaise Sauce, recipe above
- Fresh chopped parsley, for garnish
Hollandaise Sauce Ingredients With Blender
- 3 egg yolks
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- 1/2 tbsp lemon juice
- 1/2 tbsp water
- 175 g/ 1 1/2 sticks unsalted butter
Instructions
Hollandaise Sauce Witout Blender Instructions :
- Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
- Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler. Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley.
Hollandaise Sauce With Blender Instructions :
- Place egg yolks in a tall narrow container that the blender stick fits in all the way to the base.
- Add water, lemon juice, cayanne pepper and salt. Blitz briefly to combine.
- Melt butter in a heatproof jug until hot (be very careful to ensure it doesn't explode if using microwave!). If you use a stove, pour into a jug.
- Let butter stand for just 15 seconds or so until the milky whites settles at the bottom of the jug. (Note 2)
- With the blender stick going on high, slowly pour the butter in a thin stream into the eggs over around 45 seconds. Leave behind most of the milky whites in the butter - about 1 1/2 tbsp. (Note 2) Once all the butter is in, the sauce should be thick, creamy, smooth and pale yellow.
- Now blitz for a further 10 seconds, moving the stick up and down.
- Thickness: If too thick, mix in warm tap water 1 teaspoon at a time.
- Salt adjustment: Add a touch of extra salt if using for something non salty like asparagus, leave salt as is if pairing with salty foods like Eggs Benedict, steak, fish.
- Lemon adjustment: Make it slightly more tangy that you want if using for something like Eggs Benedict, steak or salmon (because it's diluted when you eat it, and also balances the rich food). But make it perfectly lemony to your taste if using for something like Asparagus.
- Using : Use immediately, or keep warm until required - if covered and wrapped in a tea towel, it will stay warm for 15 minutes. Use warm or at room temperature. Use warm tap water for loosening. See note for storing and reheating.
Notes
- leftovers can be kept in an airtight container for up to 2 days in the fridge. To reheat, if you have a super airtight container then submerge it in a bowl of very warm (but not scalding hot) tap water for 20 minutes. Stir, change water, repeat as necessary until it's back to freshly made perfection.
- If your container is not airtight, then transfer to bowl, cover, then use a ramekin or similar to elevate it in a bowl of warm water.
- If you're brave, you can also microwave in 10 second bursts on low - this makes me nervous, but it has worked.
- Warm tap water can be used to loosen as needed, but use with caution (can't undo runny Hollandaise!).
- Not suitable for freezing.