Homemade Hollandaise Sauce {Stovetop & Blender Version}

Hollandaise sauce is a simple sauce to prepare with precisely 4 ingredients!

This recipe is incredibly easy to prepare with a blender mode but it can also be made on the stovetop very! This quick recipe obliges the classic sauce a secure to prepare.

Hollandaise sauce being served

What is Hollandaise Sauce?

Hollandaise sauce is one of the five classic “mother” sauces in cooking. The other four are Bechamel, Veloute, Espagnole, and Tomato. But no need to go to cooking school to ace this sauce, it’s a lot easier than it seems!

For this recipe the best ingredients are fresh; eggs, real( unsalted) butter, fresh lemon liquor, and baked mustard. While fresh parts are surely the best the real secret to this recipe is the technique!

Hollandaise sauce is an ” emulsion” which signifies two or more customarily opposite parts are broken down and merged together. The recipe below will march you through the most wonderful tips to achieve the perfect blend for a peaches-and-cream and delicious sauce!

Hollandaise sauce ingredients

How to Make Hollandaise Sauce Blender Method

Place all ingredients( per recipe below) in a blender and pulsing a couple of terms. With the blender on low-toned, very slowly supplemented defrosted butter. Pulsate until it is frothy and season with salt and pepper.

Two images showing the steps to blend hollandaise sauce

Stovetop Method

This is the method I learned at our local culinary school and causes in a delicious velvety sauce.

Create a double boiler on the stove and be assured no ocean comes into the bowl. Move the egg yolks and lemon liquor in the bowl until slightly coagulated. Remove from heat and slowly drizzle in the butter.

Season with salt and pepper before providing on eggs benedict, over vegetables like asparagus and broccoli, or drizzled over tender flaky salmon.

Tips for Success

Prepare to start Hollandaise by letting the eggs come to room temperature. To separate yolks, smash eggs in half, and convey yolks backward and forward between the two shells accommodated over a bowl. Continue transferring the yolks until all the whites drip out.( Whites can be saved for egg muffins or quiche ). Or merely buy a handy egg separator! The butter should be melted but not too hot( or else it will cook the eggs ). If Hollandaise sauce “breaks” simply continue to whisk it with a few drops of simmering spray. Accumulation Hollandaise sauce in the refrigerator and heat 10 seconds at a time until heated before using.

Serve Hollandaise Sauce Over …

Homemade Eggs Benedict Parmesan Roasted Broccoli Classic Breakfast Sandwich Baked Salmon Fillets Roasted Parmesan Asparagus

Did you enjoy this homemade Hollandaise Sauce? Be sure to leave a rating and specific comments below!

Hollandaise sauce being served

Hollandaise Sauce

This easy hollandaise sauce can be made in the blender or on the stovetop!

Course Breakfast, SauceCuisine French

Prep Time 5 minutesCook Time 5 minutesTotal Time 10 hours

Servings 12 tablespoons Calories 83 Author Holly Nilsson

Ingredients3 egg yolks room temperature1/ 2 beaker butter melted1 tablespoon lemon juice or vinegar1/ 2 teaspoon dehydrate mustardsalt& white pepper to savour InstructionsBlender MethodPlace all ingredients except butter in the blender. With the blender on low-spirited accelerate, add butter as slowly as is practicable until thick-witted and fluffy.Once butter is added and the motley is thick-witted, stop blending immediately. Season to taste.Stove Top MethodCreate a double saucepan by rank irrigate in a saucepan and giving a large bowl over the water. Ensure the water is not touching the bowl.Bring liquid just to a seethe below the container. Add egg yolks and lemon juice to the bowl and scoot until light-colored yellow-bellied in coloring and slightly thickened.Remove the bowl from the hot and rain in butter as slowly as possible while whisking until the butter is incorporated and the combine becomes dense and creamy. Season to taste.

Document Melt the butter but do not add to the egg yolks until somewhat cooled to prevent it from cooking the eggs. If the sauce “breaks” whisk in a few drops of simmering sea to coalesce it back together.

If the hollandaise is too thick, lent ocean one teaspoon at a time. NutritionServing: 1tablespoon | Calories: 83 | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 69 mg | Sodium: 70 mg | Potassium: 5mg | Sugar: 1g | Vitamin A: 301 IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg Hollandaise sauce being served with writing Hollandaise sauce being served with text A bowl of hollandaise sauce with writing Top image - hollandaise sauce in a bowl. Bottom image - hollandaise sauce ingredients being blended.

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