A rich, creamy hollandaise sauce makes the perfect accompaniment to so many dishes from a classic eggs benedict, an upscaled salmon eggs benedict to fish or roasted asparagus. It’s such a simple sauce to make as well and one that every home cook can easily master. Managing the temperature while making the hollandaise sauce is really the key.
Here’s how I make mine.
A classic, rich creamy sauce to pair with so many dishes from poached eggs to asparagus.
Ingredients
- 2 egg yolks
- 2 teaspoons vinegar
- 2 tablespoons cream
- Salt
- 1/4 teaspoon cayenne pepper (optional)
- 6 tablespoons butter, cut into 8 pieces
Instructions
http://addapinch.com/cooking/2011/05/10/hollandaise-sauce/
- Add egg yolks, vinegar, and cream to a glass bowl.
- Whisk until very well combined and have nearly doubled in volume.
- Add salt and cayenne pepper.
- Place glass bowl over a small saucepan with water.
- Do not let the glass bowl touch the water.
- Bring the water in the saucepan to a low simmer.
- Beat sauce with wire whisk until contents reach the consistency of a thick cream.
- Turn off heat and add butter to the sauce, whisking until creamy.
- Pour into a serving container.
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Enjoy!
What are your favorite dishes to serve with hollandaise sauce?
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I really should get over my fear of making Hollandaise sauce. I think it’s just a fear of sauces in general. Gah.
Yours looks lovely.
Just beautuful! I have never made one… would love to try yours!
Hollandaise sauce. Eggs benedict. HEAVEN!
What a sweet little cup.
And that sauce looks just gorgeous!
I have not had hollandaise in ages! This looks like the perfect recipe to change all that! Beautiful!