Make this foolproof Hollandaise sauce in just 10 minutes.
Many people are afraid of Hollandaise sauce, are you?
I have been desperately afraid of making this sauce since forever.
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(Not afraid of eating it mind you, I’ve never met aneggs BenedictI didn’t like.)
To overcome this fear I asked my friendHankto show me how to make it.
I was dreading the attempt.
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Hank has arms of steel.
I have arms of, hmmm, a young, willowy sapling?
Topping with Hollandaise Sauce
The solution?
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It’s so easy, even I can do it!
Which means, even you’ve got the option to do it.
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What Makes Hollandaise Break?
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Instead of being beautifully light yellow and creamy, a broken Hollandaise will be curdled or runny.
There are a few ways Hollandaise sauce can separate, or “break.”
Overheating or overcooking the egg yolk can case the sauce to separate.
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Also, adding too much butter or adding it too quickly can also cause the sauce to separate.
There are a few ways you could fix a broken Hollandaise.
If your sauce is greasy and curdled, try one of these methods.
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Tips To Ensure a Creamy Hollandaise Sauce
Can You Store and Reuse Leftover Hollandaise?
The short answer is…kind of.
Hollandaise sauce does not store well, and it’s best eaten soon after it is made.
Just be sure to stir it occasionally to keep the emulsion from separating.
It can also be frozen, but we don’t really recommend it.
you’ve got the option to reheat Hollandaise sauce, but you must do so gently.
Stir it frequently as it heats up just to warm, not hot.
Try Hollandaise Sauce on These Recipes!
Try not to let it boilyou want the moisture in the butter to remain there and not steam away.
The friction generated by the blender blades will heat the yolks a bit.
The blending action will also introduce a little air into them, making your hollandaise a bit lighter.
Remove the plug from the blender lid.
With the blender running, slowly drizzle in the melted butter.
Continue to blend for another couple seconds after the butter is all incorporated.
Turn off the blender and taste the sauce.
It should be buttery, lemony and just lightly salty.
If you want a thinner consistency, add a little warm water.
Pulse briefly to incorporate the ingredients one more time.
Store until needed in a warm spot, e.g.
next to the stove top.
Use within 30 minutes or so.
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