A few months ago I ordered Eggs Benedict at a restaurant. I had never had Hollandaise Sauce before and I was hooked immediately so I decided I would make my own. I had no idea what was in the Hollandaise Sauce but I knew it made my Eggs Benedict taste amazing! Well believe it or not, there is just four ingredients in this wonderful tasting sauce!
Source: Tyler Florence from http://www.Foodnetwork.com
Place the egg yolks and the lemon juice
in the top pan of a double boiler.
Whisk together until the mixture is foamy,
thickened and about doubled in size.
Place a small amount of water in the bottom pan of the double boiler
making sure the water is not touching the top pan or the egg
yolks will cook. Heat over low heat and bring just barely to a simmer.
Place the top pan with the yolk on top of the bottom pan with the water.
Continue to cook, whisking constantly so the egg doesn’t scramble.
Once the yolk is warm, VERY slowly drizzle a few drops
of the melted butter into it while still whisking continuously.
Continue to add the butter slowly, whisking
constantly, until the butter it is gone.
Continue to whisk and cook until the
mixture thickens and doubles in size.
Remove the top sauce pan from the bottom pan and
add the cayenne pepper, whisking to combine.
If the sauce is too thick to pour add hot water, a
few drops at a time, to get the consistency you need.
Whisk until smooth then pour over your favorite dish.
- 4 egg yolks
- 1 Tbsp freshly squeezed lemon juice
- 1/2 cup salted butter, melted
- pinch of cayenne pepper
- Place the egg yolks and lemon juice in the top pan of a double boiler.
- Quickly whisk together until the mixture is foamy, thickened and about double in size.
- In the bottom pan of the double boiler, add a small amount of water making sure the water won’t touch the top pan when you put it on top. Heat the water to bring it just barely to a simmer over low heat.
- Place the top pan with the yolks on top of the bottom pan. Continue to cook, whisking constantly so the egg doesn’t scramble.
- Once the yolk is warm, VERY SLOWLY drizzle a few drops of the melted butter into the yolks still whisking constantly. Continue to slowly drizzle the butter into the egg mixture until the butter is gone.
- Continue to whisk and cook until the mixture thickens and doubles in size.
- Remove top pan from the bottom pan and add the cayenne pepper whisking to combine and smooth.
- If the sauce is too thick add a few drops of hot water until you get the consistency you want.
- Whisk until smooth and serve over your favorite dish.
Hollandaise sauce is very tasty but when I make it home it always scrambled.
I never stop whisking, make sure the water just barely simmers and don’t put very much water in the bottom pan. I figured out that patience is the key to this one!
Okay I’ll try
Hmmm, it’s actually sounds fairly easy to make. 🙂
It is easy but very tricky not to scramble the eggs.
I love it!
I can’t believe this was the first time I made it! Thank you!
It’s delicious over hash browns! Thanks for the recipe, I always cheated and used McCormicks, lol
Thank you!!! I saw where it’s good over asparagus and of course Eggs Benedict which is my post tomorrow. I was wondering what else I could put it on…..perfect! I always mix my eggs over easy into my hash browns!
I had no idea that it could be that simple with those few ingredients… your posts are awesome.. 😊🤗
Thank you so much! Your blog is so uplifting and honest!
Thank you so much for your constant support…I really appreciate 😊🤗
Keeping the sauce at a warm, but not not hot, consistency is key to keep it from separating. Try adding a bit of thyme to it. It goes nicely with the lemon.
I love thyme I may give that a try next time! Thank you Lynn!
I’ve been making Hollandaise Sauce for years. Basically, it’s the same ingredients as yours except the eggs are blended in a blender, the butter heated and the only cooking is adding the hot butter (very slowly) to the eggs in the blender, blending continually until thick and yellow. Since the eggs don’t actually cook, they never scramble. The difference between the two is that mine has the danger of food allergies since there’s no cooking – not good for small children or the elderly.
My husband is a retired health inspector. No way that would happen in my house….hahahaha However, your way is so much easier. I eat my eggs over easy so I’m sure my eggs I eat are no different then your way. Thank you for sharing!
I actually want to try it your way when my dad comes for breakfast – I’d feel safer since he’s 90.
That would be so special! I bet you will put a smile on his face!
Kudos for mastering a gourmet sauce. 😋
Aw thanks! It took me two months to get brave enough to try…lol The night before I made it I dreamt about it..hahahahaha Then it turned out perfect. I really expected a flop so I was pretty happy.
Love this classic sauce! It also has so many variations, of which my favorite is Sauce Maltaise, which is seasoned with orange zest and juice. So good on Asparagus! 🙂
I grow my own asparagus but out of season now. Can’t wait to try it on asparagus! Thank you!!!
It can curdle so easily so I buy it in jar heat in microwave and pour over me eggs on bread bellini. Good and morish wanting more. First had this in London Lyons Corner House Cafe in Trafalgar. Alas no longer there.
I have never looked for it in the stores. I had it at a pancake restaurant and fell in love with it immediately! So sorry your restaurant is gone!
A) You cannot go wrong with Tyler Florence. B) Not scrambling eggs in sauces is one of the great cooking challenges.
I agree Matt! This was my first try so I was pretty happy it turned out!
No no still cooking but although I make Bernaise I am not always on the page with Hollandaise . Odd times I have made it some times great mostly just eggs in lumps. I made orange juice and pith with starch and thickend with brown sugar.Then added orange alcohol and poured it over crepes. One has to blend it very well but it worked for me and so easy. Ill try your way with eggs Benedict as I too love it done well as a great breakfast. In New York you have the cafe place that serves some 5000 egg Benedict each morning. Famous place my sister loved.She worked for Government and served two years in your nation in ambassador office as linguist . Her favourite late breakfast being eggs Benedict from that site in New York near gardens .I have never been to USA stayed in European counties and India on travels. She taught me to make this dish but she sadly died of blood cancer aged 36 long ago. So perhaps this may account for my not making this sauce myself. Here today 30 cel and rising at just 9am.
I am so sorry about your sister! She must have had a very interesting job! I have lived here my entire life and have only been to New York City once. You can make me those crepes any time! They sound fabulous! I love to make crepes and put a cream cheese filling with blueberry topping on them. More like a dessert.
Indeed a novel idea. Do that for you, one fine day in the world of dreams, maybe..Thank you my sister was my closest friend. Always on myside .Lillte sister in UK hardly ever bothers with me.I admit I do forget her 4 sons birthdays some times.My fault no doubt.. she is married well so rich I leave her alone just her birthday and Christmas card sent. Nothing like Pauline and i as we did talk and often went out in company until cancer stopped her in France on a visit to Chinnon castle with her boy friend and my fisrt wife who died just three years later.Never married after her passing. Anita and i just live together in sin. Well maybe not.
Being happy and in love is not sin. Life is short enjoy it while you can. You have lost a lot of loved ones enjoy the ones around you now!
Looks so creamy
It was very creamy and delicious! Thank you so much!
I’ve heard this stuff is difficult to make, but for you it’s “intermediate.” 🙂
It’s not that it’s hard to make, it just is a process that can’t be rushed. This was my first time making it and it turned out perfect. If you follow my directions it will turn out perfect for you too! Don’t stop whisking and don’t let the double boiler water touch the top pan with the sauce. Seriously…you can do this!
You are amazing! I just made hollandaise sauce using this blog post as my Bible and FINALLY, it has come out the way I’ve wanted it to come out! Thank you!!
You are so welcome! I love this stuff!!!