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.
- 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
- 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.