Making a homemade hollandaise sauce is easier than most people realize. All that is needed is some care and attention and you’ll have a perfect hollandaise in no time!
*this post contains affiliate links, read my disclosure here.*
When I think about my favorite breakfast items, I tend to lean towards the savory dishes. Don’t get me wrong, I love an amazing French toast and cinnamon rolls. I could bath myself in those. But when I go out to breakfast or brunch, eggs are where it’s at for me. Especially eggs benedict. I looooooooooove eggs benedict. There’s just something about a perfectly poached egg with an English muffin. And hollandaise sauce. If there weren’t any negative health effects of eating too much hollandaise, I would definitely have it every day.
There is something so satisfying about an eggy, buttery, and super smooth hollandaise sauce. It coats food so nicely and it tastes amazing. But people are often intimidated by hollandaise and think it’s super scary to make. While eggs are temperamental, if you follow my tips, you’ll get perfect hollandaise every time!
Use a steam bath to cook the eggs.
Steam is a much gentler heat than directly on a pan. Make sure to use a bowl that won’t touch the water in the sauce pot. It is super important that the bowl doesn’t touch the hot water because water boils at 212 degrees. Egg yolks coagulate around 176 degrees Fahrenheit but begin to thicken around 140. Now you see? If boiling water is in constant contact with the bowl, your eggs will cook to fast and you’ll have to start over again.
Use a spatula to stir egg yolks.
If we were trying to incorporate air into the eggs and make an airy sauce, like a Zabaglione, then a whisk would be the tool to use. However, we’re not looking to incorporate air, so using a spatula to stir the egg yolks until they’ve thickened will suffice with what we need it to do.
Season eggs before adding butter.
Nothing is worse than eating a poorly seasoned hollandaise sauce. Yuck! The tricky thing about seasoning is trying to account for how much butter you’re going to be adding to the eggs. I like to season my eggs with salt, lemon juice, and a pinch of cayenne pepper before adding my butter. If lemon juice is added after all of the butter, the consistency of the hollandaise gets messed up. So add everything to the butter and you’ll have amazing hollandaise every time.
Now say you’re adding the butter to the egg yolks and things are looking a bit thick before all of the butter has been added, adjust the consistency of the hollandaise with a bit of warm water (from the steam bath we tempered the egg yolks with) and whisk before continuing with the butter.
I hope that these steps were simple enough to understand! Hollandaise is super simple to make at home, you’ll be making eggs benedict in no time for weekend brunches! Here are some other ideas of how to eat hollandaise:
If you have any questions about making hollandaise, check out the replay of my Facebook live video where I made it and went through the process!
- 3 egg yolks
- 8 ounces clarified butter
- 1 tablespoon lemon juice
- 1 tsp salt
- 1/8 tsp cayenne pepper
- In a medium sauce pot, bring butter to a boil and allow the water to evaporate. Pull butter from heat as thick bubbles form and butter turns a burnt yellow color.
- Create a double boiler with a medium sauce pot and a medium mixing bowl. Fill pot about half way with water and bring to a boil. Place egg yolks in the mixing bowl and begin stirring with a rubber spatula. Have bowl over steam and begin to temper egg yolks. Cool the egg yolks occasionally by removing bowl from steam. Continue to temper egg yolks until the yolks have become thick enough to draw a figure 8 and hold its shape with a spatula.
- Season egg yolks with lemon juice, salt, and cayenne pepper. Begin to slowly add clarified butter with a ladle and whisking the egg yolks. If the consistency gets to be too thick before all of the butter has been added, thin out the yolks with some warm water from the steam bath. Continue to add butter to the yolks.
- Serve immediately.
Nutrition InformationYield 32
Amount Per ServingCalories 67Saturated Fat 4gCholesterol 36mgSodium 73mg