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.
- 2 egg yolks
- 2 teaspoons vinegar
- 2 tablespoons cream
- kosher salt
- 1/4 teaspoon cayenne pepper, optional
- 6 tablespoons butter, cut into 8 pieces
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
What are your favorite dishes to serve with hollandaise sauce?