This “Never Fail” Hollandaise eliminates the guesswork of traditional emulsions by using cornstarch for stability. The result is a luxuriously smooth, pale yellow sauce that holds its texture beautifully without breaking. Bright lemon juice and a hint of cayenne pepper cut through the richness of the butter, creating a balanced flavor profile that is both tangy and comforting. It’s an essential technique for brunch enthusiasts, offering a restaurant-quality finish to Eggs Benedict, poached fish, or steamed vegetables. The cornstarch method ensures success even for novice cooks, providing a foolproof base that you can customize with herbs or spices. Serve immediately for the best texture and flavor impact.
Never Fail Hollandaise
Description
This "Never Fail" Hollandaise eliminates the guesswork of traditional emulsions by using cornstarch for stability. The result is a luxuriously smooth, pale yellow sauce that holds its texture beautifully without breaking. Bright lemon juice and a hint of cayenne pepper cut through the richness of the butter, creating a balanced flavor profile that is both tangy and comforting. It&# 226;ÂÂs an essential technique for brunch enthusiasts, offering a restaurant-quality finish to Eggs Benedict, poached fish, or steamed vegetables. The cornstarch method ensures success even for novice cooks, providing a foolproof base that you can customize with herbs or spices. Serve immediately for the best texture and flavor impact.Ingredients
Directions
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In a small bowl, whisk the cornstarch into the water until completely smooth and free of lumps.
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Place the top of a double boiler over simmering water.
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Pour the cornstarch-water mixture into the top of the double boiler.
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Cook, stirring constantly with a whisk, until the mixture thickens slightly and becomes translucent, about 2 to 3 minutes.
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Remove the top from the heat source.
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Whisk in the egg yolks one at a time, ensuring each is fully incorporated before adding the next.
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Whisk in one tablespoon of the melted butter.
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Return the top to the simmering water and cook, stirring constantly, until the sauce thickens slightly, about 3 minutes.
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Remove from heat and whisk in the remaining melted butter gradually.
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Stir in the lemon juice, salt, and cayenne pepper to taste.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 15.9kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.1mg1%
- Total Carbohydrate 3.9g2%
- Dietary Fiber 0.0g0%
- Sugars 0.2g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The tag lists this as "Vegan," but the ingredients include egg yolks and butter, which are animal products. This recipe is not vegan. For a vegan version, substitute egg yolks with aquafaba or a commercial vegan egg replacer and use plant-based butter.
If the sauce becomes too thick, whisk in a teaspoon of warm water to loosen it. If it becomes too thin, continue cooking over low heat while whisking vigorously.
Hollandaise does not store well. It is best served immediately. If you must hold it, keep it warm in a thermos or over very low heat, but it may separate if held too long.
Ensure the water in the bottom of the double boiler is simmering, not boiling vigorously, to prevent the eggs from scrambling.
