Easy and Quick Hollandaise Sauce Recipe

Here’s an easy, no-fail recipe for sauce hollandaise. It is the perfect addition to a classic dish of Eggs Benedict with crispy bacon, asparagus, or toasted English muffin. Choose one of these dishes, top with hollandaise sauce, and you have the perfect breakfast. Below is the best recipe for making the sauce quickly and easily.

What is Sauce Hollandaise?

It is a sauce made with butter. This creamy sauce is one of the classic sauces that is essential for any egg breakfast or brunch. It is perfect to be poured over a couple of perfectly poached eggs or over an egg benedict, over asparagus, and many other vegetables. You can use it as the perfect finish for poached eggs, salmon, and asparagus dishes such as this.

From its name, which means “Dutch sauce,” hollandaise sauce is believed to have originated in the Netherlands in the 17th century. However, it became popular in French cuisine, becoming a staple in classics like Eggs Benedict and as a topping for vegetables like asparagus.

It’s a warm emulsion of butter and lemon juice, with the egg yolk acting as a buffer and adding a creamy and custardy body to the sauce. When you carefully combine these ingredients, they create a creamy sauce that’s both light and hearty. Its richness and versatility have made this sauce a favorite in professional kitchens and at home.

Ingredients for Sauce Hollandaise

• About Butter: Providing a rich and creamy texture, butter is the primary fat in Hollandaise sauce. It is emulsified with egg yolks to give the sauce its characteristic velvety texture.
• Lemon Juice: Lemon juice adds acid to the sauce that helps balance the richness of the butter. It also gives the sauce a stable consistency by aiding in the emulsification process.
• Chicken Eggs (Yolks): To create the emulsion that forms the basis of hollandaise sauce, egg yolks are essential. They give the sauce its characteristic creamy texture and provide structure and thickness.
• Salt: Salt brings out the richness of the butter and the brightness of the lemon juice, and enhances the overall flavor of the sauce.
• Pepper: Pepper adds depth of flavor to the sauce by adding subtle heat and a slight earthiness.
• Lemon Zest: Lemon zest adds an extra layer of citrus aroma and a hint of aromatic oils, enhancing the overall brightness of the sauce.

Sauce Hollandaise Recipe

1. To prepare the sauce: Melt 4,2 ounces (120 g) of butter in a saucepan over low heat. 
2. Then, combine the egg yolks with the lemon juice, salt, and pepper and mix well. Place in a bain-marie. Next, gradually add the melted butter until the sauce thickens and becomes elastic. 

Chef Recipe Tip:

• You can substitute dry white wine or wine vinegar for lemon juice.

What to serve with Sauce Hollandaise

• Asparagus: Steamed or roasted asparagus with hollandaise sauce is one of the classic pairings. The richness of the sauce complements the fresh, slightly bitter flavor of asparagus.
• Eggs Benedict: Poached eggs and Canadian bacon or ham on an English muffin, topped with a generous drizzle of hollandaise sauce, make Eggs Benedict a popular breakfast or brunch dish.
• Steamed Vegetables: Hollandaise sauce can be served with a variety of steamed vegetables such as broccoli, cauliflower and carrots. The simple, healthy vegetables are given a luxurious touch by the creamy sauce.
• Fish: Grilled or poached fish, especially delicate white fish such as sole or cod, are a wonderful accompaniment to hollandaise sauce. The sauce will bring out the mild flavor of the fish without overpowering it.
• Roasted potatoes: For a decadent side dish, crispy roasted potatoes can be dipped in Hollandaise sauce. The creaminess of the sauce complements crispy texture of the potatoes.
• Steak: For a richer, more indulgent meal, serve Hollandaise sauce with a steak cooked to perfection. The buttery sauce adds an extra layer of flavor, enhancing the juicy meat.
• Green Beans: A simple yet elegant side dish is blanched green beans with hollandaise sauce. The sauce brings out the freshness and crunch of the beans.
• Artichokes: Steamed artichokes with hollandaise sauce for dipping make a delicious appetizer or side dish. The earthy flavor of the artichokes pairs beautifully with the rich sauce.

Make-Ahead

To store: Store in an airtight container in the refrigerator for up to 2 days to keep hollandaise fresh. This will prevent it from absorbing any of the odors that may linger in your refrigerator.

Reheating: To reheat, use a double boiler on the stovetop. (Direct heat tends to burn the delicate sauce.) You can also place the sauce in an airtight container in hot water for 25 minutes if you don’t have a double boiler.

Frequently Asked Questions 

What is the difference between Sauce Hollandaise and Sauce Béarnaise?

They are very similar in texture and ingredients. However, there are significant differences in the way they are seasoned. Bearnaise is typically made with shallots, peppercorns, tarragon, vinegar, and wine.

What texture should hollandaise sauce have?

A perfect hollandaise sauce will have a perfectly silky and creamy texture. A poorly made Hollandaise will be runny or too gummy because it was cooked at too high a heat.

Why did your Hollandaise sauce start to crack?

If you cook your hollandaise sauce over too high a heat, it will crack. This causes the milk to cook too quickly, resulting in cracking. Let the sauce cook slowly over medium-low heat.

Why is my hollandaise sauce runny and does not seem to thicken?

If you do not whisk vigorously and consistently while heating, your hollandaise sauce will be runny. Aeration is the key to a light, fluffy, thick sauce. Also, avoid substitutions or changes.

Why did my Hollandaise sauce start to crack?

Hollandaise sauce can break if heated over too high a heat. Also, be sure to use a nonreactive pan. Do not use cast iron or copper, as they can react with the lemon juice.