A painless way to get the perfect creamy hollandaise sauce every time!

If you are a breakfast lover I’m willing to bet you have eaten eggs benedict before. One of the most popular items at most restaurants. Well that fabulous sauce that smothers the eggs and ham is Hollandaise sauce. Of course the French are behind it because it tastes AMAZING!

The key to any egg emulsion sauce is to not curdle or cook the eggs. It can be tricky but I got this for you. The easiest way to do this is blend the sauce with melted butter. This mixes it all together and creates that yummy silky sauce we all love. Now you can leave it at that OR pop it on a double broiler and gently whisk until warm and a thick. That is entirely up to you, I like to do both, just depends on my time or mood.

The double broiler method does take a bit more work but if you have time it is worth it. If not you will still get all the DELICIOUS flavor from a quick blending.

Want tips on getting a perfect poached egg? Click here Poached Eggs- A easy how to guide.

Let’s get started!

Print Recipe

4 from 1 vote

HOLLANDAISE SAUCE

Painless and tasty! This sauce is great for eggs benedict or vegetables.

Prep Time5

Double broiler8

Total Time13

Course: Breakfast, brunch

Cuisine: French

Keyword: 10 minute meals, breakfast, brunch, easy recipes, eggs benedict, emulsion, hollandaise sauce, homemade sauce

Servings: 4 servings

Equipment

blender or immersion blender

Ingredients

3` egg yolks
1 tbsp. Fresh lemon juice
1 tbsp. water
1/2 cup butter, melted and slightly cooled You do not want it piping hot as it will curdle the sauce mix
1 dash cayenne pepper
salt to taste
fresh cracked pepper or white pepper
paprika optional

Instructions

In a bowl, or blender add the egg yolks.
Blend with immersion blender, or standard blender for 30 seconds. This is important to blend 1st so we can get a good texture.
Next very slowly start pouring in the butter as you are blending.
Add the lemon, water, salt, and cayenne pepper.
Blend until well combined.
You can serve just as is or heat on the stove.
This part takes a bit more work but you CAN DO IT!
Fill a small saucepan with water, about 1/3 full. Put it on medium - low heat.
Transfer the sauce to a glass mixing bowl that is large enough to fit on top of the pot but not fall into the water. We want to just fit barley on with the bottom of bowl hanging inside.
Whisk 5-7 minutes until it thickens. Keep an eye on it so it does not curdle. If it gets too hot remove from the heat. I find about 6-7 minutes is perfect but everyone's stove is different. Just keep an eye on it.
Remember that it will thicken once removed from the heat too.
Now serve and sprinkle with paprika and pepper if desired!
Enjoy!