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Classic Hollandaise Sauce

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.

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Hollandaise Sauce

Hollandaise sauce makes a classic, rich creamy sauce to pair with so many dishes from poached eggs to asparagus.

Prep Time3 mins

Cook Time10 mins

Total Time13 mins

Servings: 4

Author: Robyn Stone | Add a Pinch

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

• 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.

What are your favorite dishes to serve with hollandaise sauce?