An easy to make sauce for eggs Benedict and a lot more.
Making hollandaise was a rite of passage when I was in cooking school.
Gallons of scrambled and broken hollandaise went into the garbage.
Sally Vargas
Its so much easier!
What Is Hollandaise?
You probably know hollandaise best as the sunny yellow sauce cascading overeggs Benedictat brunch.
Simply Recipes / Sally Vargas
Simply Recipes / Sally Vargas
How Do You Make Hollandaise?
Hollandaise is an emulsion.
Using a blender is a popular, and fast, way to make hollandaise.
Simply Recipes / Sally Vargas
We even have ablender versionon Simply Recipes.
But, I prefer the stovetop method because the sauce whips up into an almost mousse-like consistency.
Chunky or gritty:The egg yolks scrambled because the heat was too high.
Simply Recipes / Sally Vargas
When the yolks are properly cooked the sauce will gain body and volume as you whisk in more butter.
Hollandaise Variations
Like many fundamental sauces in French cuisine, hollandaise has plenty of variations to try.
Storing Leftover Hollandaise
Hollandaise is one of those sauces you want to make and serve immediately.
Sally Vargas
It doesnt reheat well, nor is it best for keeping.
But sometimes leftovers happen, and Im not a fan of throwing things out.
How To Serve Hollandaise
Honestly, some folks would be happy to have hollandaise in shot glasses.
Sally Vargas
But classically, its served over delicate vegetables, seafood, and beef tenderloin.
This stovetop version has more body, almost like a mousse.
Whisk off the heat until the egg yolks double in volume.
Sally Vargas
Set the pan over low heat and add 1 tablespoon of butter.
Whisking constantly, cook the sauce, very gently until the eggs are thick, pale, and fluffy.
The whisk should leave trails in the sauce.
Sally Vargas
This could take up to 5 minutes.
Dont skimp on this step!
Its what makes a thin, so-so hollandaise into a sensational sauce with body.
Sally Vargas
confirm each addition of butter is fully incorporated into the sauce before whisking in the next piece.
As you whisk in more butter the sauce will grow in body.
When youve added all the butter, reduce the heat as low as it will go.
Add the salt and some freshly ground pepper, to taste.
If using a pinch of cayenne pepper, omit the freshly ground black pepper.
you could strain the seasoned sauce into a large bowl using a fine mesh sieve.
Use a rubber spatula to help you strain the hollandaise, if needed.
