this Healthier Hollandaise is my version of the classic condiment. It’s rich, creamy, and ready in just minutes.
Easy Homemade Hollandaise Recipe
If you’ve never had hollandaise sauce before, get ready to discover your new favorite condiment.
I mean, what better way to spice up your breakfast sandwiches, veggies, baked potatoes, and more than a rich, buttery, tangy, perfectly seasoned sauce. It really makes every dish look better!
This homemade hollandaise recipe is much easier than it smells and sounds, and it only takes a few minutes to whip up!
What is Hollandaise?
Hollandaise is a condiment that originated in France and is made from a combination of butter, egg yolks, lemon, and seasonings.It’s simple, refined, and most often used in classic breakfast dishes Eggs Benedict.
Hollandaise Ingredients
Scroll to the recipe card below for ingredient amounts and full instructions!
- butter: I recommend unsalted grass-fed butter.
- yolk: Look for pasture-raised eggs.
- lemon juice: use fresh lemon juice
- seasoning: sea salt, pepper, paprika, onion powder, garlic powder
- warm water: dilute it only when needed
How to Make Hollandaise
Like I said, this hollandaise recipe is a lot easier than it sounds! It only takes a few minutes to get started.
- To melt the butter: Using a double boiler, heat butter until melted.
- mix: In a blender, combine egg yolks, lemon juice, and spices. Beat on low speed, then slowly pour in the melted butter until just combined.
How does hollandaise taste?
The hollandaise tasted like the perfect balance of all the ingredients!
It has a buttery undertone, and the addition of egg yolks makes it even creamier and richer. These richer flavors are perfectly offset with tangy lemon juice, which is then perfectly seasoned with a delicious seasoning.
Since this recipe is homemade, you can make it buttery, tangy, or spicy however you like. Feel free to adjust to your taste!
Tips and Precautions
- Use a double boiler. This helps the butter melt smoothly without burning.
- Bring egg yolks to room temperature. Eggs separate better when cold, but I recommend bringing the yolks to room temperature after they separate from the whites. This helps them blend into the butter more easily.
- If the sauce is too thick or does not emulsify, Slowly add warm water a little at a time until your desired consistency is reached.
- Served warm. Once the hollandaise is mixed, it should be warmed up a bit. The taste and texture are unbeatable!
- Save the white man. Instead of throwing them away, save egg whites and use them in other recipes or add them to scrambled eggs some extra protein.
service suggestion
The classic way to serve hollandaise is on eggs Benedict, a delicious breakfast sandwich made with poached eggs, vegetables, bacon, and onions.
However, it is so versatile that it can be served in other ways entirely! Try it out:
The possibilities with this delicious sauce are truly endless.
how to store
The texture of homemade hollandaise is the best. However, if you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
Reheat the sauce, the key is to be gentle so you don’t accidentally overcook the eggs. Here are a few options:
- warm water: Store the sauce in an airtight container and submerge it in a bowl of warm water until warmed.
- Double boiler: Heat over medium-low heat in a double boiler on the stove until heated through.
- microwave: Microwave in 15-second increments, stirring frequently, until heated through.
Watch the video:
- 1 cup butter no salt
- 2 yolk
- 1 tablespoon lemon juice
- 1/4 teaspoon sea salt
- 1/4 teaspoon Black pepper
- 1/4 teaspoon Chili, for more flavor
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 cup warm water, if needed
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In a bain-marie or microwave, melt butter.
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While the butter is melting, add the egg yolks, lemon juice, and spices to a blender and cover. Slowly pour the melted butter into the mixer in a steady stream on low speed until the butter and egg yolks are well combined.
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If the sauce is very thick, slowly add water until it reaches a slightly thick and runny consistency.
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Taste and adjust spices as needed. Serve hot when serving!
