• Homemade Hollandaise Sauce

Homemade Hollandaise Sauce

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I l-o-v-e Hollandaise sauce. It’s what makes breakfast beautiful. Truly. You could take syrup away and give me just Hollandaise sauce and I’d be OK with that.

Is Hollandaise sauce hard to make?

Despite how much I love this sauce, I had heard it’s hard to make and for that reason I limited my options to:

  1. Going to my favorite diner to get whatever on the menu came with Hollandaise sauce (not exaggerating).
  2. Buying the packets of Hollandaise sauce powder.

Both options were getting me by until… I needed something to add to one of my experimental recipes, breakfast stuffing and I had no little powder packets of anything remotely close to Hollandaise sauce in my baking cubboard and I knew the casserole was going to be dry without some sort of sauce. Preferably, Hollandaise of course. 🙂

I did have a ton of eggs though and so I did what anyone would do in this situation and turned to my reliable friend Google for a how-to. This is when I learned that Hollandaise sauce had lemon in it. And it was like at the moment so much of life made sense because I l-o-v-e lemons! And butter and eggs. Which is all you need to make this sauce. Well, maybe a good whisk too… and a few dashes of cayenne pepper.

Double Boiling — a skill to be mastered!

So, here’s the deal. It’s not nearly as hard as I had heard and mine came out on the first try. I do think that’s because I was careful with the double-boiling part. If you’re not careful and quick, I can see how things could quickly go south and you end up with scrambled eggs instead of sauce. I did have a panic moment as I was double boiling and almost yelled “Why isn’t anyone helping me?!” really loudly in hopes that someone in the family would come running to help me somehow and then I realized I was done and it was over and I had made the sauce! The double boiling part is quick and once you do it a few time, it’s no big thing.

And, really there was nothing anyone could have done that would have been helpful at that point. So I’m glad I didn’t make a big stink out of it. I think I was so abnormally calm though, that the Mr. said, “I thought making hollandiase sauce was supposed to be hard? Huh.” So, I’m taking that both as a compliment and also letting your know, that it’s really not that hard. 😉 So, don’t panic. Keep stirring. It’ll be fine.

Try the microwave version

If you’re just too freaked out to try double boiling, then you might like to know that you can use the microwave instead. The mircowave has long been used to cook breakfast foods from eggs to bacon. So, yep, you guess it. You can actually make Hollandaise sauce entirely in the microwave. All you have to do it combine the melted butter with lemon juice, whisked eggs, warm water or milk and cayenne pepper. Then mircowave in 15 second increments, whisking in between. For about 30-45 seconds until it’s thick.

Side note: You can also melt chocolate using this same method!

Hollandaise & Eggs Benedict

Be sure to try my Eggs Benedict Casserole topped with this sauce!

Or if the more traditional method is your style, check out my classic Eggs Benedict recipe.

Breakfast, the best meal of the day?

I could argue that it is! Browse all my breakfast recipes for more breakfast ideas!

Instructions

  • 1. Melt butter in microwave.
  • 2. In a large metal mixing bowl, beat egg yolks and lemon juice together until thick and frothy.
  • 3. Bring about 1" of water to a boil in a pot, over medium heat. You want a gentle boil, nothing crazy. Place metal mixing bowl over top of boiling water. (Make sure water does not touch the bottom of the bowl and use a hand towel or pot holder to touch bowl because it will become hot). Continually whisk egg yolks and slowly pour in melted butter. You will feel like you need three hands at this point but it's doable in quick stages or have someone pour the butter in for you if you can.
  • 4. Continue whisking without stopping for about 1 minute until sauce starts to thicken. When sauce thickens evenly, remove bowl from heat. Continue stirring and scraping sides of bowl. Add warm water or milk to the sauce to thin it out to your desired consistency. Tip: For sandwiches, thicker is better. As a casserole dressing, thinner is better.
  • 5. Stir in cayenne pepper for added kick!