Easy From Scratch Hollandaise Sauce (with Recipe Video)
Hollandaise Sauce; a classic creamy, buttery sauce that's delightful over poached eggs, eggs benedict and more. This Easy From Scratch Hollandaise Sauce with Recipe Video is ready to serve and enjoyed by hungry guests in under 15 minutes!
Equipment
- Double Boiler
- Wisk
- Dish Towel
- Heat safe bowl
- Heat safe measuring cup
- Small Sauce Pan
- 3-4 Small Bowls
Ingredients
Hollandaise Sauce Ingredients
- 3 Egg Yolks
- ½ cup Salted Butter sliced in chunks
- 1 teaspoon White Vinegar
- 1 tablespoon Fresh Lemon Juice
- ¼ teaspoon Cayenne Pepper
- Dash Hot Sauce
Instructions
Instructions to Make From Scratch Hollandaise Sauce
- Begin by placing small diced chunks of butter in a small pan over medium heat. Use a spatula or heat proof tool to begin stirring the butter as it melts.
- Carefully pour the melted butter in a glass or heat proof bowl or measuring cup and set aside.
- Place the egg yolks into the heatproof bowl that the sauce will be prepared in. Place the bowl over the heated pot with water and begin whisking vigorously.
- Slowly add in the melted butter one tablespoon at a time and whisk combining the ingredients.
- At this step, please note you will remove the bowl off of the hot pot every 20-30 seconds being careful not to over cook (or curdle) the eggs.
- Repeat steps three and four until all the butter has been added and the sauce has reached your desired consistency.
- Pour in vinegar, fresh lemon juice and cayenne pepper into the sauce and whisk until combined. Season with salt (and pepper if desired) and whisk.
- Adjust sauce according to your liking (detailed notes in blog post above).
- Use fresh hollandaise immediately or store until later use (detailed notes about storage in blog post above).
- Enjoy!