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.
Hollandaise Sauce
Hollandaise sauce makes 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
- kosher 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.
Nutrition
Calories: 206kcal | Carbohydrates: 1g | Protein: 2g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 157mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Vitamin A: 817IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
What are your favorite dishes to serve with hollandaise sauce?
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!