Silky Hollandaise Sauce Recipe for Brunch Magic

Silky, rich hollandaise sauce gracefully dances on the edge of culinary perfection, promising a velvety companion to countless breakfast and brunch dishes.

This classic French sauce brings elegance to your plate with its luxurious blend of egg yolks, butter, and lemon.

Masters of the kitchen have long revered its delicate balance of flavors and smooth texture.

Each whisked batch tells a story of technique and passion, transforming simple ingredients into a decadent masterpiece.

Professional chefs and home cooks alike cherish the art of creating this butter-based sauce.

Drizzle it over poached eggs, asparagus, or create an unforgettable eggs benedict that will make every morning feel like a gourmet celebration.

Get ready to impress with a sauce that turns ordinary meals into extraordinary experiences.

Quick Recipe Overview

Prep Time: 5 minutes

Cook Time: 1 minutes

Total Time: 6 minutes

Calories: 350 kcal

Servings: 3

Ingredients That Make a Smooth Hollandaise Sauce

• Egg Yolks: Rich golden base that creates smooth, velvety texture and provides creamy emulsification for the sauce.
• Lemon Juice: Bright citrus element that cuts through richness and adds tangy balance to the sauce.
• Dijon Mustard: Zesty condiment that enhances depth of flavor and helps stabilize the emulsion.

• Salt: Essential flavor enhancer that elevates the entire sauce profile.
• Cayenne Pepper: Subtle heat component that adds warm, spicy undertone to the creamy sauce.

• Unsalted Butter or Ghee: Luxurious fat that creates silky consistency and delivers rich, golden color to the hollandaise, providing crucial emulsification and decadent flavor.

Tools That Help You Whisk Hollandaise Sauce Flawlessly

• Blender: High-powered blender essential for smooth, creamy sauce preparation.
• Measuring Spoons: Precise measurements for lemon juice, salt, and cayenne pepper.
• Microwave or Small Saucepan: For melting butter quickly and evenly.
• Serving Bowl: Small bowl to transfer and serve the finished hollandaise sauce.
• Spatula: Helps scrape down blender sides and transfer sauce smoothly.

How to Prepare Classic Hollandaise Sauce

• Butter Transformation

Gently heat butter in microwave or on stovetop until it becomes silky and liquid. Choose your preferred method for creating a smooth, golden melted base.

• Flavor Foundation

Combine egg yolks with zesty lemon juice, tangy Dijon mustard, and a whisper of cayenne in a blender. These ingredients will create a vibrant flavor profile that elevates the entire sauce.

• Silky Fusion

Stream hot butter into the egg mixture while blending at medium-high speed. This delicate process transforms separate ingredients into a luxurious, creamy sauce. Watch as the liquid becomes velvety smooth and gains a rich, glossy texture.

• Culinary Finale

Quickly transfer the warm sauce to a serving dish. Drizzle over roasted vegetables, poached eggs, or grilled fish for an instant gourmet touch. Enjoy immediately while the sauce maintains its elegant, cloud-like consistency.

Tips for Tweaking Hollandaise Sauce Flavor

• Butter Browning Magic: For a nutty, rich flavor, brown the butter slightly before adding to the egg mixture, creating a deeper, more complex taste profile.
• Temperature Trickery: Maintain warm butter around 145-150°F to prevent egg curdling while ensuring smooth sauce texture, using a digital thermometer for precision.
• Rescue Techniques: If sauce breaks or separates, whisk in a tablespoon of hot water or add an extra egg yolk to help re-emulsify and restore creamy consistency.
• Flavor Boosters: Experiment with herbs like fresh chives, tarragon, or dill mixed into the final sauce for unexpected delightful taste variations that elevate classic hollandaise.
• Storage Wisdom: Store leftover sauce in an airtight container in the refrigerator for up to 2 days, gently reheating in a double boiler or microwave with careful, short intervals to prevent separation.

Serving Hollandaise Sauce Over Eggs, Veggies, or Fish

• Breakfast Bliss: Drizzle the creamy hollandaise over perfectly poached eggs and Canadian bacon on a toasted English muffin for a classic eggs Benedict experience that will make your morning spectacular.
• Veggie Elevation: Transform steamed or roasted vegetables like asparagus, broccoli, or artichokes by generously spooning the rich sauce over them, creating a luxurious side dish that turns simple greens into a gourmet treat.
• Protein Perfection: Enhance grilled salmon, poached chicken, or tender steak by using the hollandaise as a decadent sauce, adding a velvety layer of flavor that complements the natural taste of your main protein.
• Brunch Showstopper: Create an impressive weekend brunch spread by offering hollandaise as a signature sauce, allowing guests to customize their plates with this versatile and silky condiment that elevates every bite.

Proper Storage for Hollandaise Sauce After Use

• Warm Serving Strategy: Enjoy hollandaise sauce immediately after preparation for the best texture and flavor. The sauce reaches peak deliciousness when served fresh and warm within 15-30 minutes of making.
• Quick Refrigeration Technique: Store leftover sauce in an airtight container in the refrigerator for up to 2 days. Gently reheat using a double boiler method to prevent separation and maintain smooth consistency.
• Smart Reheating Approach: When warming refrigerated sauce, use low heat and whisk constantly. Add a tiny splash of warm water if the sauce appears too thick, helping restore its original silky texture.
• Freezing Caution: Avoid freezing hollandaise sauce, as egg-based sauces tend to break down and lose their creamy consistency when thawed. Fresh preparation yields the best results for this delicate sauce.

Creamy Hollandaise Sauce Recipe

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4.7 from 29 reviews

• Total Time: 6 minutes
• Yield: 3 1x

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Description

Mastering hollandaise sauce requires precise technique and quality ingredients. Silky emulsions blend rich egg yolks with tangy butter, creating a classic French sauce perfect for eggs Benedict and asparagus that you’ll savor with culinary confidence.

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Ingredients

Scale 1x2x3x

• 3 egg yolks
• ½ cup (120 ml) unsalted butter or ghee, melted and hot
• 1 tablespoon (15 ml) lemon juice
• 1 teaspoon (5 ml) Dijon mustard
• ¼ teaspoon (1.25 ml) salt
• 1 pinch cayenne pepper

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Instructions

1. Egg Preparation: Meticulously separate yolks from whites, ensuring pristine golden components without traces of white.
2. Butter Transformation: Melt unsalted butter in a saucepan over gentle heat, creating a smooth liquid without scorching, maintaining its pure golden essence.
3. Flavor Foundation: Combine egg yolks in a blender with vibrant lemon juice, zesty Dijon mustard, hint of cayenne pepper, and delicate salt, pulsing to create a uniform pale base.
4. Emulsion Magic: Initiate blending at medium speed, introducing hot melted butter in a gossamer-thin stream, watching the sauce metamorphose into a luxurious, creamy emulsion.
5. Texture Perfection: Continue blending until hollandaise achieves a velvety consistency that cascades elegantly from a spoon, revealing its silky potential.
6. Flavor Refinement: Calibrate taste with nuanced adjustments of lemon juice or cayenne, elevating the sauce’s complexity and depth.
7. Presentation Protocol: Immediately transfer to a pre-warmed vessel, preserving the sauce’s glossy temperament and preparing it for adorning poached eggs, roasted vegetables, or succulent proteins.
8. Serving Directive: Present hollandaise with urgency, acknowledging its delicate nature and propensity to separate if left idle.

Notes

• Separate Eggs Carefully: Remove egg yolks with surgical precision, ensuring absolutely no egg white contaminates the golden components for a perfectly smooth sauce.
• Control Butter Temperature: Melt butter slowly over low heat, avoiding browning or scorching to maintain a pure, clean flavor essential for classic hollandaise.
• Stream Butter Gradually: Pour hot melted butter in an extremely thin, consistent stream while blending to guarantee proper emulsification and prevent sauce breakdown.
• Serve Immediately: Hollandaise is a delicate sauce with a short lifespan; consume within minutes of preparation to preserve its luxurious texture and prevent separation.

• Prep Time: 5 minutes
• Cook Time: 1 minutes
• Category: Breakfast, Lunch, Dinner, Appetizer
• Method: Blending
• Cuisine: French

Nutrition

• Serving Size: 3
• Calories: 350
• Sugar: 0 g
• Sodium: 200 mg
• Fat: 38 g
• Saturated Fat: 23 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 1 g
• Fiber: 0 g
• Protein: 6 g
• Cholesterol: 210 mg