hollandaise sauce

Hollandaise sauce is a classic creamy sauce that&#x27;s perfect for brunch and comes together with 5 simple ingredients. It&#x27;s easy and foolproof in a blender! Watch the video above to see how I make it.

Hollandaise Sauce (Easy & No-Fail)

lemon juice (or more as desired for flavor)

Dijon mustard

salt

cayenne pepper

butter

Melt the butter in a microwave (make sure it&#x27;s covered as it will splatter) for about 1 minute, until it&#x27;s hot. Alternatively, you could heat it on the stove.

Add the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined.

With the blender running on medium high, slowly stream in the hot butter into the mixture until it&#x27;s emulsified.

Pour the hollandaise sauce into a small bowl and serve while warm.

https://content.jwplatform.com/videos/xoASz0tR.mp4

Hollandaise sauce is a classic creamy sauce that's perfect for breakfast or brunch! This recipe is easy and no-fail. It takes just 5 minutes in a blender!

Hollandaise Sauce

Eggs Benedict&nbsp;is my favorite breakfast menu item, and it's super easy to make from home! It starts with a toasted english muffin, topped with a slice or two of Canadian bacon, a poached egg, and smothered in traditional Eggs Benedict sauce, called hollandaise sauce.

Eggs Benedict With Homemade Hollandaise Sauce

English muffins

eggs

Canadian bacon

Vinegar (, just a splash)

Tablespoons butter

1- 2 Tablespoons lime juice

heavy whipping cream

salt and pepper ((to taste))

Eggs Benedict with homemade Hollandaise Sauce

Melt the butter in a small saucepan.&nbsp;In a separate small bowl, beat the egg yolks. Mix in lime juice, whipping cream, and salt and pepper.

Add a small spoonful of the hot melted butter to the egg mixture and stir well. Repeat this process adding a spoonful at a time of hot butter to the egg mixture.( Adding the butter slowly, a spoonful at a time, will temper the eggs and ensure they don't curdle).

Once the butter has been incorporated, pour the mixture back into the saucepan.  Cook on low heat, stirring constantly, for just 20-30 seconds. Remove from heat and set aside.

For the Hollandaise sauce:

Fill a medium size pot with about 3 inches of water.&nbsp;Bring the water to a boil and then reduce heat until it reaches a simmer. You should see small bubbles coming to the surface but not rolling.&nbsp;&nbsp;

Add a little splash of vinegar to the water (this is optional, but it helps the egg white to stay together once it is in the water).

Crack one egg into a small cup (I use a measuring cup).&nbsp; Lower the egg into the simmer water, gently easing it out of the cup.

Cook the egg in simmering water for 3-5 minutes, depending on how soft you want your egg yolk. Remove the poached egg with a slotted spoon.

**It is not abnormal for a white foam to form on top of the water when poaching an egg. You can simple skim the foam off of the water with a spoon.

While the egg is cooking, place the slices of Canadian bacon in a large pan and cook on medium-high heat for about 1 minute on each side.

To poach the eggs:

Toast the English muffin. Top each toasted side with a slice or two of Canadian bacon, and then a poached egg. Top with hollandaise sauce.

To Assemble:

https://content.jwplatform.com/videos/LObidGqa.mp4

Eggs Benedict is my favorite breakfast menu item, and it’s super easy to make from home! It starts with a toasted english muffin, topped with a slice or two of Canadian bacon, a poached egg, and smothered in traditional Eggs Benedict sauce, called hollandaise sauce.

Eggs Benedict

Recipe video above. Eggs Benedict, made easy! Featuring my no-compromise Easy Method for Poached Eggs and a 90-second Foolproof Hollandaise Sauce.But if it all sounds too daunting for a sleepy Sunday morning, take the easy way out and prepare the poached eggs and Hollandaise Sauce up to 2 days ahead. They both reheat perfectly.Save a bucketload by staying in for brunch this weekend - and you don&#039;t even have to get out of your PJ&#039;s!!Makes 8 Eggs Benedict to serve 4 people, ie. 2 eggs + 1 split muffin per person

egg yolks (, from large eggs

cayenne pepper ( or white pepper)

tsp salt

tbsp lemon juice (,

tbsp water (,

175 grams/ 1 1/2 sticks unsalted butter

eggs (, fridge cold (Note 3))

bacon

/ 8 ounces smoked salmon slices (, at room temp)

English Muffins, split ((or 8 slices other bread,

Preheat oven to 50°C/120°F.

Cook bacon in a little oil or butter to your liking. Transfer to small baking pan, cover with foil then place in oven.

Ham - if using ham, cover and place in oven to warm slightly.

Lightly toast English muffins then keep warm on rack on tray.

Preparation

Place egg yolks in a tall narrow jug that the blender stick fits in, all the way to the base.

Add water, lemon juice, cayanne pepper and salt. Blitz briefly to combine.

Melt butter in a heatproof jug until hot (be very careful to ensure it doesn&#039;t explode if using microwave!). If you use a stove, pour into a jug. Let it stand for just 15 seconds until the milky whites settles at the bottom of the jug. (Note 2)

With the blender stick going on high, slowly pour the butter in a thin stream into the eggs over around 45 seconds. Leave behind most of the milky whites in the butter - about 1 1/2 tbsp. (Note 2) Once all the butter is in, the sauce should be thick, creamy, smooth and pale yellow. Now blitz for a further 10 seconds, moving the stick up and down.

Thickness - If too thick, mix in warm tap water 1 teaspoon at a time. It should be thick but pourable so it will coat and stick to the eggs but not be transparent.

Keep warm - Transfer to a bowl, cover and keep warm - it will stay warm for 15 min but even room temp is fine (will heat up when in contact with hot eggs).

Hollandaise Sauce:

Strain eggs - Crack an egg into a small strainer set over a bowl or glass. Leave for 30 seconds and jiggle around a bit so watery whites strain through. Transfer to teacup. Repeat for another 3 eggs - separate teacup for each

Heat water - Fill a large pot with 7.5 cm / 3&quot; water. (Note 4) Bring water to the boil over high heat, then turn the heat down so there are tiny bubbles from the base of the pot but big bubbles are not breaking water surface. (Note 5)

Roll eggs into water - Submerge a teacup into the water so you can gently roll the egg out onto the base of the pot - minimise the drop distance for neatest shape. Repeat with remaining eggs - don&#039;t take longer than 15 seconds to put them all in.

Turn eggs - 20 seconds after the first egg has gone in, eggs should be starting but are not fully set. Use a slotted spoon and tablespoon/dessert spoon to gently turn the eggs upside down - start with the first egg that went in, end with the last.

Poach 1 1/2 minutes - Leave for 1 minute, then turn again. Leave for another 30 seconds then using a slotted spoon, lift one out to check for doneness - whites should be soft but set, yolks should be runny.

Drain - Transfer to paper towel to drain and for top to dry with residual heat - 15 seconds. (Don&#039;t leave for too long or it can get stuck to the paper towel.)

Poached Eggs:

Place 2 English muffins halves on a plate. Pile on ham, bacon or smoked salmon. Top with poached egg, spoon over Hollandaise Sauce, sprinkle with parsley and chives. Serve immediately!

Assemble

Hollandaise Sauce is a rich, creamy sauce recipe, perfect for poached eggs, veggies, fish, and streak. All the tips you need for the best sauce out there.

tbsp white wine vinegar

Cut the butter on cubes and add to a saucepan. Place over medium-high heat and let it melt completely. Once bubbles start to form, remove from the heat.

Add eggs, egg yolk, and balsamic vinegar (or lemon juice) to a measuring bowl (or in a blender jug). Season with black pepper. Using a blender or an immersion blender, blend until the mixture is pale and fluffy.

Slowly, gradually, pour the hot melted butter in a thin stream into the egg mixture while blending on high speed. When the sauce begins to thicken, you can start pouring the butter in quicker (this will be approx. after you've used half of the hot melted butter). The sauce will be thick, creamy and velvety. Season to taste with salt and cayenne pepper. Serve warm, immediately.

30 Second Caesar Salad Dressing--- this creamy, rich salad dressing comes together almost instantly using your immersion blender...it&#x27;s a real game changer!  The creamy dressing can be used on salads, as a sandwich or burger spread, or as a dip for fries and veggies.

Authentic Caesar Salad Dressing in 30 Seconds Flat

pasteurized egg (at room temperature)

olive oil (mild

Parmigiano Reggiano cheese

garlic (smashed (add

lemon juice

tsp fresh cracked black pepper

anchovy paste

Put all the ingredients in a large mason jar.  Make sure your egg and oil are at room temperature.

Put an immersion blender down into the jar, and turn on.  Blend, pulling up as you go, until the dressing has emulsified.  This will only take a few seconds.  Give it a stir, and then taste to adjust the seasoning.  Tasting is key to getting it just perfect.  You may want a little more anchovy, or lemon.  I always add more cracked pepper.

Keep refrigerated and eat within two weeks.

https://content.jwplatform.com/videos/wvkC3LgI.mp4

Authentic Caesar Dressing in 30 Seconds --- this creamy, rich salad dressing comes together almost instantly using your immersion blender...it&#39;s a real game changer!

Authentic Caesar Dressing in 30 Seconds!

Very quick and simple version of the classic Hollandaise Sauce recipe prepared with a blender.&nbsp;

Blender Hollandaise Sauce Recipe

butter, (melted)

cayenne pepper, (optional)

Melt 8 tablespoons butter in the microwave.

In the meantime, add egg yolks, lemon juice, salt, cayenne pepper, and mustard to a wide mouthed mason jar.

Remove butter from microwave and let stand about 30 to 40 seconds.

Grab the immersion blender and stick it inside the  jar.

Pour the butter into the egg yolk mixture in a thin stream and begin to blend at the same time. While blending, move the immersion blender up and down, slowly, so to combine everything together, and to thicken. This should only take about 30 seconds.

Remove blender and taste for seasonings and flavor; adjust accordingly.

If it’s too thick, you can add couple teaspoons of water or lemon juice, and stir with a fork until combined. Sauce will thicken as it stands; stir in more liquid as necessary.

Use within 1 to 2 hours of making; refrigerate any leftover sauce after 2 hours of cooking.

An easy, no-fail method for making homemade hollandaise sauce in just minutes. Anyone can make this rich and creamy lemon butter sauce!

The Best Easy Hollandaise Sauce

egg,

water (0.00)

Tbsp lemon juice (0.02)

Tbsp butter* (0.44)

salt (0.01)

cayenne pepper (0.02)

Separate the egg and place the egg yolk in a small saucepot. The whites can be saved for a different recipe.

Add the water and lemon juice to the pot with the yolk and whisk until smooth (no heat yet).

Cut the butter into small pieces (about ¼ Tbsp size) , then add them to the saucepot with the egg yolk, lemon, and water.

Place the pot over medium-low heat. Continuously whisk as the mixture heats. First the butter will melt, then the mixture will begin to get a bit frothy. Finally, as the egg yolk begins to cook, the sauce will thicken. Make sure you&#39;re whisking the entire time to achieve a light, smooth sauce. Once it thickens to the consistency of gravy, remove the pot from the heat.

Season the sauce with salt and cayenne, then drizzle the sauce over your favorite food!

https://embed.mediavine.com/videos/sbvyknvommcpzs63jrlv

Easy Hollandaise Sauce

Make smooth and creamy hollandaise sauce with balanced flavors of butter and egg and just a hint of lemon.  Use a double boiler to control the heat.

Classic Hollandaise Sauce with Double Boiler

water

lemon juice,

butter,

salt (or

white pepper (or

(1/16 tsp) cayenne pepper (or to taste)

BRING eggs to room temperature.

HEAT water to a simmer in a double...

HEAT water to a simmer in a double boiler. Or use a sauce pan with a glass or silicone bowl over the water.

CRACK the eggs and separate the egg yolk...

CRACK the eggs and separate the egg yolk from the whites. Save the whites for another recipe.

WHISK egg yolks, water and lemon juice together...

WHISK egg yolks, water and lemon juice together in top of the double boiler. Mixture will be frothy.

CONTINUE to whisk for 5 to 10 minutes...

CONTINUE to whisk for 5 to 10 minutes until the yolk mixture thickens.

DRIZZLE warm liquid clarified butter into the yolk mixture...

DRIZZLE warm liquid clarified butter into the yolk mixture slowly as you continue to whisk. This will take 3 to 5 minutes.

STIR in salt, white pepper and cayenne pepper.

TASTE and adjust seasoning as needed.

SERVE immediately or freeze in a zip top...

SERVE immediately or freeze in a zip top freezer bag.

Recipe video above. The easy way to make this classic French Sauce! The end result is just as good as making it the classic way by hand -- which takes a good 15 minutes of whisking set over a double boiler and plenty of experience -- except it takes 90 seconds flat and it&#039;s foolproof.I prefer using a stick blender rather than normal blender because there&#039;s less waste / easier to scrape the sauce out.Use this sauce for Eggs Benedict, over aspargus, steak - it can fancy up anything! See in post for a list of ideas and notes for how to reheat leftovers easily.Makes about 1 1/4 cups, enough for 8 Eggs Benedict (ie 8 individual eggs). This sauce is rich, you don&#039;t need much per serve!

Hollandaise sauce

cayenne pepper (or white pepper)

salt ((or)

175 g/ 1 1/2 sticks unsalted butter

Place egg yolks in a tall narrow container that the blender stick fits in all the way to the base.

Melt butter in a heatproof jug until hot (be very careful to ensure it doesn&#039;t explode if using microwave!). If you use a stove, pour into a jug.

Let butter stand for just 15 seconds or so until the milky whites settles at the bottom of the jug. (Note 2)

With the blender stick going on high, slowly pour the butter in a thin stream into the eggs over around 45 seconds. Leave behind most of the milky whites in the butter - about 1 1/2 tbsp. (Note 2) Once all the butter is in, the sauce should be thick, creamy, smooth and pale yellow.

Now blitz for a further 10 seconds, moving the stick up and down.

Thickness: If too thick, mix in warm tap water 1 teaspoon at a time.

Salt adjustment: Add a touch of extra salt if using for something non salty like asparagus, leave salt as is if pairing with salty foods like Eggs Benedict, steak, fish.

Lemon adjustment: Make it slightly more tangy that you want if using for something like Eggs Benedict, steak or salmon (because it&#039;s diluted when you eat it, and also balances the rich food). But make it perfectly lemony to your taste if using for something like Asparagus.

Using: Use immediately, or keep warm until required - if covered and wrapped in a tea towel, it will stay warm for 15 minutes. Use warm or at room temperature. Use warm tap water for loosening. See note for storing and reheating.

The addition of smoked salmon to this eggs Benedict recipe makes it even tastier. It's a great dish to make for weekend brunch.

Eggs Benedict With Salmon Recipe

(4.9 ounces) butter,

white or apple cider vinegar

(3.5-ounce) packet smoked salmon

To make the hollandaise sauce, add the egg yolks, lemon juice, water, and Dijon mustard to a saucepan, and whisk together (not on the heat).

Add the butter, and put the pan on a low to medium heat.

Whisk constantly as the butter melts, and continue whisking until the mixture thickens to a sauce consistency, about 5 minutes.

Remove the pan from the heat, and whisk in the salt and cayenne pepper. Taste and add more salt, if desired.

To poach the eggs, fill a large saucepan with approximately 4 inches of water and 1 tablespoon of vinegar.

Bring to a boil, then turn down to a low simmer.

Crack each egg into a small pinch bowl or ramekin.

Stir the water quickly for about 10 seconds to create a fast vortex in the pan, then immediately pour an egg into the center of the vortex.

Cook for 3 minutes for a cooked white and runny yolk, or longer if you prefer a firmer yolk. Then, remove the poached eggs with a slotted spoon.

To assemble the eggs Benedict, slice the English muffins in half, and toast them.

Add the smoked salmon on top of each muffin half.

Place a poached egg on top of the salmon.

Spoon the hollandaise sauce over the top.

Season with salt and pepper, and sprinkle over some fresh chopped chives.

https://www.youtube.com/watch?v=qxRTLuFr9iM

Creamy vegan hollandaise sauce made with just 8 ingredients and 1 pan and ready in 10 minutes. Perfect for (vegan) Eggs Benedict or adding richness to roasted vegetables and beyond!

Easy Vegan Hollandaise Sauce

½ Tbsp vegan butter

Tbsp DIY Gluten-Free Flour Blend ((or unbleached all-purpose flour

almond milk*

tsp dijon mustard

tsp sea salt ((plus more to taste))

garlic powder

yeast

Heat vegan butter in a large rimmed skillet over medium heat. Once melted, turn off the heat and whisk in flour until no lumps remain.

Add the almond milk, water, lemon juice, dijon, salt, garlic powder, and nutritional yeast and whisk to combine. Heat over low-medium heat, whisking frequently, until thickened — about 3-5 minutes (keeping in mind it will continue thickening as it cools). Taste and adjust as needed, adding more salt to taste, nutritional yeast for cheesiness and yellow color, lemon juice for brightness, or garlic powder for more savory notes.

Serve warm on roasted asparagus, Vegan &quot;Eggs&quot; Benedict, or traditional Eggs Benedict (if dairy-free, not vegan).

Store any leftover hollandaise sauce covered in the refrigerator for 7-10 days. Reheat in a microwave or small saucepan over medium heat until warmed through.

https://www.youtube.com/watch?v=pjIcLwuCJug

Creamy vegan hollandaise sauce made with just 8 ingredients and 1 pan and ready in 10 minutes. Perfect for "Eggs" Benedict or adding richness to roasted vegetables and beyond!

Full Recipe: https://minimalistbaker.com/easy-vegan-hollandaise-sauce/
 
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Easy Vegan Hollandaise Sauce | Minimalist Baker Recipes

An easy grilled asparagus recipe finished with a buttery BBQ inspired hollandaise sauce. Grill the asparagus over direct heat and serve with the BBQ hollandaise sauce.

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The most viewed hollandaise sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hollandaise Sauce (Easy & No-Fail)

Eggs Benedict With Homemade Holland...

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Hollandaise Sauce

Authentic Caesar Salad Dressing in ...

Blender Hollandaise Sauce Recipe

The Best Easy Hollandaise Sauce

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Easy Vegan Hollandaise Sauce

Grilled Asparagus Recipe with BBQ H...

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The most viewed hollandaise sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine