How To Make Hollandaise Sauce – Easy Hollandaise Sauce Recipe

Learn how to make Easy Hollandaise Sauce the traditional way, using a whisk! It might sound intimidating, but with little patience, A-N-Y-O-N-E can do it, I promise you.

I told my grandmother recently, on the phone, that I made a lot of Hollandaise Sauce recently.

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“Oh my God! Hollandaise Sauce it’s very, very challenging to make!”

Grandma

As much as I’d love to boast that I managed to make the sauce, I say to you honestly that it is effortless if you like to cook and you like a challenge, otherwise, you will find it a little complicated.

Is the preparation of this sauce temperamental? Well, it is.
Is it easy to mess up? Yes, it is.
But with a short practice, you can figure out not only HOW TO MAKE HOLLANDAISE SAUCE, but how to become the master of it.

What is Hollandaise Sauce?

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The Hollandaise Sauce is an emulsified sauce, made up of two ingredients: Egg yolks and butter.

That’s it. (Mostly)

How To Make Easy Hollandaise Sauce

Here is the recipe for classic Hollandaise Sauce – lusciously rich, smooth and lemony.
Spoon it atop veggies, eggs, fish and seafood for that heavenly touch.

Cuisine – American

Cook Time – 20 minutes

Calories – 529 kcal

Ingredients

• 3 large egg yolks
• 1 tablespoon lemon juice
• 1/2 cup firm butter*

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Steps

• In 1 1/2-quart pan, firmly stir egg yolks and lemon juice with wire whisk.
  Add 1/4 cup of the butter. Heat over shallow heat, constantly stirring with wire whisk, until butter melts.

• Add the remaining 1/4 cup butter. Continue to shake vigorously until the butter melts and the sauce is thickened. (Make sure the butter melts slowly so the eggs have time to cook and thicken the sauce without clotting.)

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• If the sauce curdles (the mixture begins to separate), add about 1 tablespoon of boiled water and beat energetically with the whisk or hand beater until it is smooth.

• Serve immediately. Store in the refrigerator, covered. To serve the chilled sauce, reheat it over low heat and mix a little amount of water.

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Hollandaise Sauce Recipe Notes

• Do not use margarine or vegetable oil spreads.
• You can add salt, tabasco sauce or cayenne pepper  for taste

80%

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