Hollandaise

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Servings: 4 Difficulty: Intermediate
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Rich, creamy emulsion of egg yolks and melted butter perfect for eggs benedict or asparagus.
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This classic Hollandaise sauce is the crown jewel of brunch tables, offering a luxurious, velvety texture that complements delicate flavors beautifully. Made with just five simple ingredients&# 226;ÂÂegg yolks, lemon juice, salt, dry mustard, and a hint of TabascoâÂÂit transforms into a glossy, golden emulsion when whisked gently with warm butter. The bright acidity of the lemon cuts through the richness of the butter, while the dry mustard adds a subtle depth of flavor without overpowering the dish. Perfect for drizzling over eggs benedict, steamed asparagus, or poached fish, this sauce brings a touch of French elegance to your home cooking. It requires a bit of patience and attention to temperature, but the result is a decadent, restaurant-quality sauce that feels homemade and heartfelt.

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Hollandaise

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 980.1

Description

This classic Hollandaise sauce is the crown jewel of brunch tables, offering a luxurious, velvety texture that complements delicate flavors beautifully. Made with just five simple ingredients&# 226;€”egg yolks, lemon juice, salt, dry mustard, and a hint of Tabasco—it transforms into a glossy, golden emulsion when whisked gently with warm butter. The bright acidity of the lemon cuts through the richness of the butter, while the dry mustard adds a subtle depth of flavor without overpowering the dish. Perfect for drizzling over eggs benedict, steamed asparagus, or poached fish, this sauce brings a touch of French elegance to your home cooking. It requires a bit of patience and attention to temperature, but the result is a decadent, restaurant-quality sauce that feels homemade and heartfelt.

Ingredients

Directions

  1. Place about one inch of water in the bottom part of a double boiler and bring to a gentle simmer over low heat.
  2. In the top part of the double boiler, combine egg yolks, lemon juice, salt, sugar, dry mustard, and Tabasco sauce.
  3. Place the top part of the double boiler over the simmering water. Whisk the mixture constantly and vigorously.
  4. Once the mixture is slightly thickened, slowly drizzle in the melted cold butter while continuing to whisk constantly.
  5. Continue whisking until the sauce is thick, pale, and glossy. If the sauce becomes too hot or thickens too quickly, lift the bowl off the heat briefly to cool slightly.
  6. Serve immediately while warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 980.1kcal
% Daily Value *
Total Fat 26.8g42%
Saturated Fat 7.4g37%
Cholesterol 1080.0mg360%
Sodium 1294.4mg54%
Total Carbohydrate 170.8g57%
Dietary Fiber 0.0g0%
Sugars 164.2g
Protein 16.1g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: hollandaise, sauce, eggs benedict, emulsion, butter, egg yolks, lemon juice, brunch, asparagus, classic, french, creamy, rich, double boiler, whisk, breakfast, vegetarian, tabasco, mustard, culinary
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