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Never Fail Hollandaise

Never Fail Hollandaise recipe image
This "Never Fail" Hollandaise offers a reliable alternative to the traditional emulsion, using a touch of cornstarch to stabilize the sauce. It delivers the classic rich, buttery texture and bright citrus notes without the anxiety of separation. The sauce is smooth, luxurious, and slightly tangy from fresh lemon juice, with a gentle kick from cayenne pepper. Perfect for drizzling over steamed asparagus, poached eggs for Eggs Benedict, or tender fish fillets. Because it is less temperamental than traditional hollandaise, it is ideal for weeknight dinners or when cooking for a crowd. It holds its structure well, making it a versatile condiment that elevates simple vegetables into a gourmet experience.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 69.7
Dietary: Gluten-free, Vegetarian
Description
This "Never Fail" Hollandaise offers a reliable alternative to the traditional emulsion, using a touch of cornstarch to stabilize the sauce. It delivers the classic rich, buttery texture and bright citrus notes without the anxiety of separation. The sauce is smooth, luxurious, and slightly tangy from fresh lemon juice, with a gentle kick from cayenne pepper. Perfect for drizzling over steamed asparagus, poached eggs for Eggs Benedict, or tender fish fillets. Because it is less temperamental than traditional hollandaise, it is ideal for weeknight dinners or when cooking for a crowd. It holds its structure well, making it a versatile condiment that elevates simple vegetables into a gourmet experience.
Ingredients
  • 1 tablespoon Cornstarch
  • 2 tablespoon Lemon juice, freshly squeezed
  • 1 teaspoon Salt
  • 1 pinch Cayenne
  • 2 tablespoon Unsalted butter
  • 3 tablespoon Egg yolks
  • 0.75 cup Water
Directions
  1. 1
    In the top of a double boiler, whisk together the cornstarch and water until smooth and no lumps remain.
  2. 2
    Stir in the lemon juice, salt, and cayenne pepper.
  3. 3
    Place the top over simmering water and cook, stirring constantly, until the mixture thickens slightly, about 2 to 3 minutes.
  4. 4
    Remove the top from the heat source.
  5. 5
    Whisk in the egg yolks one at a time, followed by one tablespoon of the butter.
  6. 6
    Return the sauce to the simmering water and cook for about 3 minutes, stirring constantly, until slightly thickened again.
  7. 7
    Just before serving, whisk in the remaining butter and adjust seasonings to taste.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 69.7kcal
% Daily Value *
Total Fat 6.1g10%
Saturated Fat 3.8g19%
Cholesterol 16.1mg6%
Sodium 97500.3mg4063%
Total Carbohydrate 3.9g2%
Dietary Fiber 0.0g0%
Sugars 0.2g
Protein 0.1g1%

* 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

Ensure your egg yolks are at room temperature for smoother emulsification.

This sauce is best served immediately. If it becomes too thick, whisk in a teaspoon of warm water to loosen the consistency.

The cornstarch stabilizes the sauce, making it less likely to break than traditional hollandaise, but it should still be kept warm if not served immediately.

Keywords: hollandaise, sauce, eggs benedict, asparagus, breakfast, brunch, lemon, butter, egg yolk, cornstarch, emulsion, stable, rich, creamy, classic, side dish, condiment
Read it online: https://www.chefs-mate.com/recipe/never-fail-hollandaise-2/