Easy homemade eggs benedict

Easy Homemade Hollandaise Sauce Recipe

Easy Homemade Hollandaise Sauce Recipe

This easy homemade hollandaise sauce recipe will show you how to make a simple, zingy, rich hollandaise perfect for an eggs benedict or an eggs florentine, a good steak or for anything else you can think of!

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Introduction

Growing up, sauces were a luxury I was rarely afforded. That might be why I was always drawn to curries. They came with an inbuilt version of the very thing I had been missing and craving without ever really realising it.

It wasn’t until later that I came to realise just how important a good sauce was to a meal. I made a very conscious decision to learn more about them. There were a number of different avenues to explore. Naturally, I started by jumping straight into the deep end. Of all the cuisines in the world, few hold sauces held in so high regard as the French.

Red wine sauce was the first to really grab my attention. We served fillet steak at the restaurant I worked in and that rich, fruity, sticky sauce amazed me every time. As I tasted more and more and made more and more, I came to favour simple reductions. I made a lot of simple sauces from little more than meat and bones.

Alongside that, however, I learned to embrace the bigger, the richer and the creamier. There is nothing quite like a really powerful blue cheese sauce. It warms and comforts and coats everything it touches. Perhaps the closest thing would be the equally creamy, but rather more fiery peppercorn sauce.

Wouldn’t it be incredible, then, if there were one sauce that brought the very best of both those worlds? A sauce that delivered freshness and zing as well as creaminess and a velvet texture? That’s where I found hollandaise.

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About this recipe

To me, no sauce encapsulates that better than Hollandaise, the rich, tangy, creamy, beautiful sauce that is the star of Eggs Benedict and any number of tweaks and changes to the same formula. It is very much a sauce with a life of its own and absolutely the standout ingredient that makes the dish what it is.

In this recipe, I’m going to show you how to make a very basic hollandaise sauce. There are versions with shallot and vinegar reductions and all manner of alternative ingredients, but in my opinion, they are the realm of the bearnaise. A true hollandaise sauce is nothing more than egg yolk, lemon juice, butter and salt. And that’s all it needs to be.


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Sausage and asparagus, sauced with hollandaise.

Easy Homemade Hollandaise Sauce Recipe

This easy homemade hollandaise sauce recipe will show you how to make a simple, zingy, rich hollandaise perfect for an eggs benedict, a good steak or for anything else you can think of!
Course Breakfast, Main Course, Salad, Side Dish
Cuisine French

Equipment

  • Electronic Whisk
  • Large Metal Bowl

Ingredients
  

  • 2 Egg Yolks
  • 150 g Butter
  • Half Lemon
  • Salt

Instructions
 

  • Set a pan to the very lowest setting and drop the butter in. Let it melt and keep it in that state until you’re ready to proceed.
  • Half fill a pan with boiling water and place a large, heatproof metal bowl on top. You want the water simmering at most.
  • Crack the two eggs and separate the whites. You won’t be using them. Put the yolks into the bowl and squeeze in the juice of half a lemon.
  • Mix the ingredients together with an electronic whisk, gradually adding in one small splash of the melted butter at a time and incorporating fully. You want to keep on mixing until all the butter is incorporated into the sauce and until the mixture is nice and thick.
  • Season with salt to taste and optionally add cracked black pepper, smoked paprika or anything you fancy.
Keyword Hollandaise, Hollandause Sauce, Sauce

If you’ve enjoyed this recipe or have any comments or queries, please do let us know in the comments section below! And don’t forget to like and share!

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