Health · recipe · Uncategorized

Hollandaise Sauce

Have you ever absolutely fallen in love with something when it comes to food? Thought to yourself that it’s so decadent and delicious that it must be super complicated to make? Growing up that’s exactly what I thought about hollandaise sauce but I was so wrong!

I felt like a master chef when I figured out how to make it and it didn’t break. When I say break I mean it didn’t get clumpy on me from being too impatient and not letting it cook on a low heat. It’s ok though if it does break because this amazingly tart and rich sauce can be thrown in a blender and it comes back together to form one of the most delicious things you will ever eat.

Try it over pretty much any vegatable or even chicken, steak or fish. How about eggs?! Obviously eggs benedict comes to mind but since I personally don’t eat breads imagine it on an omelet filled with ham and cheese. Yummy!!!



  • 3egg yolks
  • 1tablespoon water
  • 1tablespoon fresh lemon juice, if needed (or more)
  • 6 -8ounces very soft unsalted butter
  • 1dash cayenne pepper
  • salt, to taste
  • fresh ground white pepper, to taste


  1. Whisk the yolks, water, and lemon juice in the saucepan for a few moments, until thick and pale (this prepares them for what is to come).
  2. Set the pan over moderately low heat and continue to whisk at reasonable speed, reaching all over the bottom and insides of the pan, where the eggs tend to overcook.
  3. To moderate the heat, frequently move the pan off the burner for a few seconds, and then back on. (If, by chance, the eggs seem to be cooking too fast, set the pan in the bowl of cold water to cool the bottom, then continue).
  4. As they cook, the eggs will become frothy and increase in volume, and then thicken. When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat.
  5. By spoonfuls, add the soft butter, whisking constantly to incorporate each addition. As the emulsion forms, you may add the butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until the sauce has thickened to the consistency you want.
  6. Season lightly with salt, pepper, and a dash of cayenne pepper, whisking in well. Taste and adjust the seasoning, adding droplets of lemon juice if needed. Serve lukewarm.

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