How To Make Hollandaise Sauce: 3 Ways

Hollandaise Sauce Ingredients

You only need a few basic ingredients to make this decadent sauce:

• Egg Yolks: Hollandaise sauce is basically an emulsion of egg yolks and butter so your eggs play an important role. Use quality eggs with rich yolks for amazing flavour and colour.
• Butter: Since butter plays a big part in making this sauce so rich and luxurious, use a quality, unsalted butter.
• Lemon Juice: Freshly squeezed lemon juice helps to cut the richness of the sauce and balance out the flavours.
• Salt and Cayenne: Some Himalayan or sea salt and a pinch of cayenne to season and bring it all together.

Equipment Needed

Depending on which method you choose, you will need the following equipment:

How To Make Hollandaise Sauce

Here are three different methods to make hollandaise sauce. I wonder what your favourite method will be?

Whisk, Bowl and Muscle Method

This is the traditional method and is the method for you if you want to feel like a superstar chef.

Place the egg yolks, lemon juice, salt and cayenne in a large bowl and whisk away until pale. Melt butter over low heat (don’t want it too hot!) and slowly pour it into the bowl in a steady stream while whisking like crazy:)

Blender Method

This is a much easier method than the previous one since the blender does the work for you.

Place the egg yolks, lemon juice, salt and cayenne in the blender and blend for 15-30 seconds until pale. Melt butter over low heat (don’t want it too hot!) and slowly drizzle into the blender while it is running on low speed.

Immersion Blender Method

This is my favorite method! It is so easy, never fails me and doesn’t require scraping sauce out of the blender or mad whisking skills.

Place the egg yolks, lemon juice, salt and cayenne in a wide-mouthed mason jar (or container just slightly wider than the head of the immersion blender). Place the immersion blender into the jar and run for a few seconds to combine the ingredients. Melt butter over low heat (don’t want it too hot!) and slowly drizzle into the side of the jar while the immersion blender is running. As you are blending, lift the immersion blender up and down to blend everything through. Do not lift it too high out of the sauce though or your kitchen will be covered in hollandaise – ask me how I know:)

Helpful Tips

Make Sure Butter Is Not Too Hot

Make sure your butter is not too hot and add it slowly!!! This was my downfall the first time I made hollandaise sauce. Melt your butter over low heat and then use it right away. If you have heated it up too much then take it off the heat and let it cool down a bit before continuing. Your sauce can split if the butter you are adding is too hot or if you add it too fast.

How To Fix Broken Hollandaise Sauce

If after all your best efforts, the sauce still breaks (butter separates from the sauce)…..Don’t worry – you can fix it! There are two ways to fix a broken sauce: 1) Whisk in a teaspoon or two of warm water or 2) Whisk another yolk in a separate bowl and slowly whisk in the broken sauce.

How To Keep Hollandaise Sauce Warm

My favourite way to keep the sauce warm is to use a small thermos. Fill it with some boiling water ahead of time to heat it up. Empty out the water and fill it with your sauce. This will keep it warm until you are ready for it. You can also keep it warm over a water bath but make sure that it doesn’t get too hot or it will separate (this is why I prefer the thermos method since it is worry free).

Can You Reheat Hollandaise Sauce

Hollandaise sauce is best served fresh. However, if you need to reheat, it is best to do so within one day of preparing it to avoid spoilage issues. When I have leftovers, my favourite way to reheat is to put a glass jar containing the hollandaise sauce into a pot of water (water level to the halfway point of the jar). I heat up over a low temperature since low and slow will prevent the sauce from separating. Once it starts to soften, I stir the sauce in the jar vigorously with a spoon until I reach the perfect consistency.

What Foods Go Well With Hollandaise Sauce

This creamy, rich sauce amps up so many dishes. Some of my favourites are:

• Eggs Benedict: This is the obvious choice of course! Check out this amazing Rosti Eggs Benedict.
• Egg Dishes: Delicious over poached eggs, fried eggs, breakfast hash
• Asparagus or Broccoli or Cauliflower: Roasted or steamed.
• Fish: Especially delicious over salmon!
• Potatoes: Steamed baby potatoes, rosti, fries, etc.
• Chicken Breasts: Can make a basic chicken dinner super special!

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