Classic Hollandaise Sauce Recipe

Introduction

Classic Hollandaise Sauce is a rich, buttery condiment that perfectly complements dishes like eggs Benedict and steamed vegetables. This velvety sauce balances tangy vinegar and Dijon mustard with silky egg yolks for a luxurious finish.

Ingredients

• 7 tablespoons unsalted butter
• 2 eggs
• 1 teaspoon Dijon mustard
• 1 teaspoon white wine vinegar

Instructions

1. Step 1: Separate the eggs by cracking each shell over a bowl, transferring the yolk back and forth between the shell halves so the white drips into the bowl and the yolk stays in the shell half.
2. Step 2: Place the egg yolks in a separate heatproof bowl.
3. Step 3: Melt the unsalted butter in a saucepan over low heat until fully melted.
4. Step 4: Fill a saucepan with about 10 centimeters of water and bring it to a gentle simmer.
5. Step 5: Set the bowl with the egg yolks on top of the simmering water, ensuring it does not touch the water.
6. Step 6: Whisk the egg yolks continuously to begin warming and combining them.
7. Step 7: Slowly drizzle in the melted butter while whisking constantly to emulsify the sauce.
8. Step 8: Continue whisking rapidly until the mixture thickens and becomes paler in color.
9. Step 9: Add the Dijon mustard and white wine vinegar, then whisk to blend evenly.
10. Step 10: Serve the Hollandaise sauce immediately over poached eggs or your preferred dish.

Tips & Variations

• If the sauce starts to separate, whisk in a teaspoon of warm water to bring it back together.
• For a lemony twist, replace the white wine vinegar with fresh lemon juice.
• Use clarified butter to create a silkier texture and reduce the chance of curdling.
• Keep the sauce warm by placing the bowl in a warm spot, but avoid overheating to prevent scrambling.

Storage

Hollandaise sauce is best served fresh but can be stored in an airtight container in the refrigerator for up to one day. Reheat gently over a warm water bath while whisking constantly to maintain texture. Avoid microwaving as it can cause the sauce to separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Hollandaise sauce ahead of time?

It’s best made fresh, but you can prepare it a few hours ahead and keep it warm. Refrigerate and reheat gently before serving, whisking well to restore its smoothness.

What can I use if I don’t have white wine vinegar?

You can substitute white wine vinegar with lemon juice, apple cider vinegar, or even a mild white vinegar. Lemon juice is a popular choice that adds a bright, fresh flavor.

Classic Hollandaise Sauce Recipe

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★★★★★

4.8 from 113 reviews

• Author: Ben
• Total Time: 15 minutes
• Yield: Enough to serve 2-3 people

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Description

Classic Hollandaise Sauce is a rich, creamy, and tangy sauce made from egg yolks, butter, Dijon mustard, and white wine vinegar. This elegant sauce is traditionally served over poached eggs, vegetables, or fish, adding a luxurious touch to your dishes. The sauce is created using a gentle whisking technique over simmering water, ensuring a smooth and silky texture without curdling.

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Ingredients

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Hollandaise Sauce Ingredients

• 7 tablespoons Unsalted Butter
• 2 Egg Yolks
• 1 teaspoon Dijon Mustard
• 1 teaspoon White Wine Vinegar

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Instructions

1. Separate the Eggs: Carefully crack 2 eggs over a bowl and transfer the yolks back and forth between the shell halves, allowing the whites to drip into the bowl while keeping the yolks intact in one shell half.
2. Prepare the Yolks: Place the separated egg yolks into a clean bowl, ensuring no egg whites are mixed in for better sauce texture.
3. Melt the Butter: In a saucepan, melt 7 tablespoons of unsalted butter over low heat until fully liquid but not browned.
4. Simmer Water: Fill another saucepan with about 10 cm (4 inches) of water and bring it to a gentle simmer, creating a double boiler setup.
5. Set Up the Double Boiler: Place the bowl containing the egg yolks on top of the saucepan with simmering water, ensuring the bottom of the bowl does not touch the water.
6. Whisk the Yolks: Whisk the egg yolks continuously to begin the emulsification process and prevent the eggs from scrambling.
7. Incorporate Butter: Slowly drizzle the melted butter into the egg yolks while whisking constantly to combine and thicken the sauce.
8. Thicken the Sauce: Continue rapid whisking until the mixture becomes thick, creamy, and lightens in color, indicating proper emulsification.
9. Season the Sauce: Add 1 teaspoon Dijon mustard and 1 teaspoon white wine vinegar to the sauce, whisking well to incorporate the flavors smoothly.
10. Serve: Pour the finished Hollandaise sauce over poached eggs or your chosen dish and enjoy immediately for best results.

Notes

• Ensure that the water in the double boiler is simmering gently, not boiling, to prevent the eggs from scrambling.
• Use fresh eggs for optimal taste and safety.
• If the sauce starts to separate, whisk in a teaspoon of warm water to bring it back together.
• Keep the sauce warm but not hot; overheating can cause it to curdle.
• Hollandaise sauce is best served fresh; leftovers can be refrigerated for up to one day and gently reheated over simmering water.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Sauce
• Method: Stovetop
• Cuisine: French

Keywords: Hollandaise Sauce, Classic Sauce, Egg Sauce, Butter Sauce, Breakfast Sauce, Poached Eggs Sauce, French Sauce