Easy Hollandaise Sauce is a creamy egg-based sauce with a light, rich flavor. Give this sauce a try; don’t be intimidated by this sauce. I am a home cook and I can master this recipe easily.
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This Hollandaise sauce adds another layer of buttery flavor to your dishes.
Forget the tempering, forget the clarified butter, forget the separated sauce. ?
Incorporating the Butter for a Velvety Sauce
The photo below shows incorporating the butter into the velvety and delicious sauce. As you can see, it is not separating. However, you do need to 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.
The Problems with Traditional Hollandaise Sauce
If you read the recipes for Hollandaise sauce, they generally call for clarified or just melted butter. When I used that method, getting the recipe right was a hit and miss. Often, the recipe would separate on me. Therefore, I did not make the sauce very much because it was too much of a bother to make something that was not a sure thing.
Finding an Easy No-Fail Method
One of my favorite things to watch on T.V. is cooking shows. I watched a partial episode of America’s Test Kitchen and noticed that they were adding softened butter to their sauce; not melted butter or clarified butter. I decided to give it a try with my Hollandaise Sauce recipe. Worked like a charm every time!
Therefore, I am finally ready to share my recipe with you.
Give this sauce a try on a variety of dishes – vegetables, eggs, meat, pasta. This sauce is buttery and delicious.
Sauce up your next meal
This Hollandaise sauce can be used for the traditional eggs benedict, over fish, or asparagus. However, try something new by putting it over French fries, baked potatoes, vegetables, or any other ideas you can dream up.
My family loved these Eggs Benedict.
Get the Eggs Benedict recipe here.
Easy Hollandaise Sauce
- 4 Egg Yolks
- 1 Stick butter Softened
- 1/3 Cup` Boiling Water
- 1 Tsp. Lemon Juice
- Dash 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.
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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.