World's Easiest Hollandaise Sauce

Creamy Rich Hollandaise Sauce

An Undeserved Reputation

Hollandaise sauce is often thought of as "too difficult" for the average home cook.

The truth, though, is that anyone can make a delicious hollandaise sauce.

Follow the directions closely, and you'll soon have this classic sauce ready to spoon over:

  • Eggs Benedict
  • fresh biscuits (it's incredible!)
  • toasted bagels or English muffins
  • steamed green beans, or asparagus.

Use your imagination for many other uses!

Three Simple Ingredients

2 egg yolks

2 tbsp. fresh lemon juice

one stick butter (half cup)

This recipe makes about 2/3 cup of sauce.

Is There A Trick To Making Great Hollandaise?

Yes, and it's this: you can't leave it until it's made.

Really.

This isn't all that difficult... but whenever someone says they "can't make hollandaise" what they're really saying is: "I can't focus my attention for 12 minutes."

What goes wrong? The egg yolk becomes scrambled -- and this is due to the heat being too high, and to not continuing to stir the sauce.

So, only two "tricks" -- use very, very low heat, and continue to stir the sauce.

The super-easy instructions are below the ebay information below.

How To Make Hollandaise

Chop your cold butter into one tablespoon slices (approximately 1/2 inch thick) and set aside.

Into a small saucepan, over VERY VERY LOW heat, stir together the two egg yolks and the two tablespoons lemon juice.

Continue stirring (I use a wooden spoon.) Every once in a while I dip my finger into the yolk/lemon to see if it is getting warm. Keep stirring. After a while you'll notice that when you scrape your spoon across the bottom of the pan the sauce is slow to cover it back up.

This usually takes about 5 or 6 minutes.

Now you're ready to begin adding the butter, one piece at a time. Once one piece has melted, then you add another.

Every once in a while, I move the pan off of the heat as I'm working, just to make sure the egg mixture doesn't curdle (essentially -- you'll have scrambled eggs.)

Once all of the butter has been incorporated,you're ready to go.

Start to finish: about 12 - 13 minutes, total.

Now wasn't that easy?

Final Thoughts

What happens if your sauce curdles?

Then add a little salt and pepper, and eat some of the heavenliest scrambled eggs you've ever had.

:-)

The easiest way, though, to make sure your hollandaise comes together is:

use a very, very, very low heat; and

continue to stir throughout the process.

You're going to love having this sauce in your "toolkit" for making incredible weekend brunches, or for livening up some leftover steamed vegetables.

More by this Author


Comments

No comments yet.

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.


    Click to Rate This Article
    working