This Hollandaise Sauce Recipe is one of those wonders of the culinary world. It’s a light sauce – an emulsion, really – but with a rich flavor. It has a buttery taste with a hint of a tang, brought by the lemon juice.
A wonderful combination. Yet, it’s not overpowering, not even when served over eggs or steamed vegetables. The Hollandaise sauce recipe is one of the key elements when preparing Eggs Benedict.
Hollandaise Sauce Recipe
Prep time
Total time
Author: Marjorie Marina
Serves: 4 to 6
Ingredients
- 3 egg yolks
- 1 Tbsp (15 ml) lemon juice
- ¾ cup (180 g) butter
- ¼ tsp (1.2 ml) Dijon mustard
- 1 pinch ground white pepper
Instructions
- Combine the egg yolks, lemon juice, mustard and pepper in a blender cup. Cover and pulse for about 5 seconds;
- Melt the butter in the microwave using a measuring cup (30 seconds, then 30 seconds more if needed). Butter needs to be completely melted and hot;
- Set the blender to high speed, and with the blender running add the butter in a thin stream. Sauce will thicken immediately;
- Keep sauce warm until serving. If you're not going to use it right away, pour the sauce in the measuring cup and leave it inside a pot filled with hot tap water.
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