Make this easy no-fail Hollandaise Sauce at home. If you love Hollandaise Sauce and have always wanted to make this at home, this recipe is for you. If you have never had the pleasure of enjoying this rich and velvety sauce, I hope that you give this recipe a try. Just scrumptious with so many dishes.
What to Use Hollandaise Sauce for?
Most often, it is used for Eggs Benedict, an open-faced breakfast sandwich that has a generous amount of this sauce added on top.
Additionally, this is often served on asparagus. However, it is delicious with seafood such as crab, shrimp, scallops, and even lobster.
Quick Fool Proof Hollandaise Sauce
Years ago, I had made this sauce and it took 10-15 minutes of whisking and the sauce seemed to be very tricky to get right. The butter would separate and not quite emulsify sometimes. If the heat was not just the right temperature, you might end up with scrambled eggs or a watery sauce.
However, I no longer have any issues at all making this sauce. I still make it by placing a stainless-steel bowl over a pan that has about an inch of boiling water. It takes just minutes and it is truly and easy no-fail method.
I just had to change one thing.
What is the Secret to No-Fail Sauce?
The secret is in the butter.
You see normally this sauce is made with a melted butter or even a clarified butter. This must be emulsified right away, and the butter needs to be very hot or it will cool down too much when mixed with the other ingredients. You can use a blender to make this, but it can still go awry.
Therefore, I do use my double boiler method. The secret is not to melt the butter before adding it.
If the butter is melted before being added to the rest of the ingredients, it has a tendency to separate because it is already in a liquid form. However, add the butter softened and whisk with the other ingredients while it heats up and it emulsifies like magic. And there is no vigorous whisking needed either.
Keep the sauce warm until use. I kept mine over a kettle with warm water for about ten minutes while I cooked the eggs. The breakfast turns out perfectly.
No-Fail Recipe Ingredients
This no-fail recipe has just a few ingredients: egg yolks, butter, lemon juice, salt, and a pinch of cayenne pepper that is optional.
How to Store and Reheat Hollandaise Sauce
Store in the refrigerator in an airtight container up to 4 days.
The first is the Stove Top. Just pour the sauce in a pan and reheat over low heat. This is probably my least favorite because it can burn easy and overcook the eggs.
Second is the Stove Top, but this time using a double boiler. A double boiler is just like when it was first made (Use a double boiler or place a bowl over a saucepan with about 1 inch of water in the bottom simmering to do the cooking). Much less chance of burning.
Third is the Microwave. Place the sauce in a microwaveable bowl and heat in 15-20 second intervals. Stir between heating sessions. Repeat this process until your sauce is heated through. This process will help reduce the chance of the eggs overcooking.
Easy No-Fail Hollandaise Sauce
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- 4 Large Egg Yolks
- 1 Stick Butter softened
- 1/3 Cup Boiling Water
- 1 Tsp. Lemon Juice
- Dash Cayenne Pepper optional-sometimes I just add a dash of regular black pepper.
- Use a double boiler or place a bowl over a saucepan with about 1 inch of water in the bottom simmering to do the cooking.
- Break the eggs and separate the yolks from the whites. Once separated, whisk the egg yolks slightly.
- Add the whisked eggs, and softened butter to the bowl over the simmering water and whisk until the butter has almost all melted. Add the 1/3 cup of boiling water. (I just heated my water in the microwave for a minute).
- Keep whisking the egg mixture and cook until it reaches a temperature of 160 degrees F. As the mixture continues to cook, the eggs will become frothy and increase in volume, and then thicken.
- When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat and add your seasonings. Such as, lemon, salt and pepper, cayenne pepper, Cajun seasoning, or a variety of other seasonings.
- If not using right away, keep in a warm spot until ready to use. If the mixture becomes too thick, add a few drops of warm water whisked in before serving.