Hollandaise sauce, also known as duck sauce is often paired with delicious roasted veggies and other foods. Wake up to a new gastronomic experience with today’s recipe on how to make hollandaise sauce. Learn from the best chefs in town enhance the taste of those plane old buns by drizzling it with this yummy sauce.
I enjoy hollandaise sauce, so after a bit of research, I decided that I definitely needed to try this recipe.
I like using unprocessed ingredients like real butter, fresh eggs, and lemons off of my own lemon tree. It is a great sauce for pairing with seafood and vegetables, and with a husband who is a fisherman, I love finding new ways to serve seafood. So let’s get started!
Foolproof Hollandaise Sauce Recipe
Hollandaise sauce is typically made over a double boiler, while constantly and carefully whisking the ingredients together.
Easier blender varieties were made popular, though, by Julia Child herself. I’m all for easy and foolproof, of course, if I have a choice! If you have made your own mayonnaise, blender hollandaise this shouldn’t be a challenge for you; it is basically mayonnaise made with melted butter rather than oil.
Once I made my sauce, I poured it into a mason jar for storing. It can be kept warm like that by placing your jar within another container of warm water until you are ready to serve it.
To be honest, though, hollandaise sauce is best made right before you want to use it. That said, I did experiment with storing some for later. Refrigerated, the sauce solidifies, and can even be used as a spread of sorts.
I decided to also try making a thinner sauce out of mine, warming it up again by pouring in some warm water, stirring it into the cold, solidified sauce. That worked relatively well, but I did like the sauce better the day before, when it was thicker.
I have seen people state that they have successfully warmed it up carefully in the microwave, but I haven’t tried it myself.
Seeing as the sauce does have egg yolks in it, one should be careful in the handling and storage of the sauce; just one more reason to make it right before serving. When it’s this easy and foolproof, there is no need to make it ahead!
So Let’s get to it…
- 3 Egg Yolks
- 125 g (½ cup) Butter
- ½ lemon
- Hot Sauce
Melt the butter over low heat.
Meanwhile, add the egg yolks and a squirt of lemon juice into a jar or mixing container suitable for using with a handheld blender.
Pour the melted butter into a container from which you can easily transfer the butter into your jar; I used a measuring cup with a pouring spout. You will see that the butter tends to separate, and clarified butter rises to the top.
Pour a little bit of the warm clarified butter into the jar with your other ingredients, and start blending. As you blend, continue to pour in a thin stream of clarified butter.
You will notice that the sauce will start to thicken. Once it gets to the consistency that you want, stop. If some of the butter solids get into the sauce, don’t worry; it isn’t a problem.
Taste your sauce, and add in your other ingredients to taste. Check to see if you want to add more lemon juice, and, especially if you used unsalted butter, some salt. At this point, you can also add in a dash of hot sauce and/or freshly ground pepper. Feel free to add other ingredients, like fresh herbs, to make the sauce your own!
Finish blending everything together, and your sauce is ready to serve!
That’s all folks. Bon Appétit
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