Hollandaise Sauce

1 cup
1 hr 5 min

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This hollandaise sauce contains three different ingredients: room temperature egg yolks, melted salted butter, and lemon juice.

Hollandaise sauce is a mixture of melted butter, egg yolks and lemon juice. It can be served with Eggs Benedict, steamed asparagus, or even dripped on a fresh juicy burger. The French called it Hollandic sauce, implying its Dutch origins.


What you will need to make this Hollandaise Sauce

Egg yolks: The egg yolks must be at room temperature.


Salted butter: The butter will need to be melted. You can melt the butter in a saucepan or in the microwave.


Lemon juice: For best results, use the juice from an actual lemon.


How to separate egg yolks

Set out two bowls. Gently crack the egg using the rim of a bowl, close to the middle. Pry the egg open and let the yolk setting in the lower half of the egg shell while the egg white run off the sides of the eggs into one of the bowl. Transfer the egg yolk into the other shell halve, letting the egg whites drip off the shell. Keep transferring between the two egg shells until most of the whites have dripped off. Place the egg yolk in the clean bowl. Chilled eggs are usually easier to separate. The egg yolks should be room temperature to make the sauce. Let the yolk sit in the bowl for 10-20 minutes, until the yolk is at room temperature.


How to make Hollandaise Sauce

Add butter in a bowl and place in a microwave. Place a paper towel on top to prevent mess. Melt the butter In the microwave for 15 seconds. Place the yolks in a food processor or blender. Add the melted butter into the blender, as well as the lemon juice and blend until smooth.


Other sauces to make
  • HOMEMADE CHIPOTLE KETCHUP
  • HOMEMADE BUTTERMILK RANCH
  • SALSA VERDE

Recipe details

  • 1  cup
  • Prep time: 5 Minutes Cook time: 1 minutes Total time: 1 hr 5 min
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Ingredients


  • 3 egg yolks, at room temperature
  • 10 tablespoons salted butter
  • 1 tablespoon lemon juice

Instructions


Add butter in a bowl and place in a microwave. Place a paper towel on top to prevent mess. Microwave for 10-15 seconds, until the butter is melted. P
lace the yolks in a food processor or blender.
Add the melted butter into the blender, as well as the lemon juice and blend until smooth.

Tips

  • How to separate egg yolks: Set out two bowls. Gently crack the egg using the rim of a bowl, close to the middle. Pry the egg open and let the yolk setting in the lower half of the egg shell while the egg white run off the sides of the eggs into one of the bowl. Transfer the egg yolk into the other shell halve, letting the egg whites drip off the shell. Keep transferring between the two egg shells until most of the whites have dripped off. Place the egg yolk in the clean bowl that is left. Chilled eggs are usually easier to separate. For this dish, the hollandaise sauce should be blended with the yolks at room temperate. Let the yolk sit in the bowl for 10-20 minutes, until the yolk is at room temperature.

Maxine
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