Creamy hollandaise sauce –There’s nothing quite like a deliciously rich and creamy hollandaise sauce to elevate your breakfast or brunch dishes to the next level. Whether you’re pouring it over eggs Benedict, steamed asparagus, or even grilled fish, this classic sauce is wonderfully versatile. Let’s get started on making your very own creamy hollandaise sauce!
Creamy Hollandaise Sauce
This recipe is straightforward and will yield a luxuriously smooth sauce that will impress your family and friends alike.
Ingredients:
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1/2 cup unsalted butter
- Salt to taste
- A pinch of cayenne pepper (optional)
Instructions:
- Begin by melting the unsalted butter in a small saucepan over low heat. You want it completely melted but not boiling. Once melted, remove from heat and set aside.
- In a medium heatproof bowl, whisk together the egg yolks, lemon juice, and Dijon mustard until the mixture is thick and pale.
- Now, set the bowl over a pot of simmering water (this creates a double boiler). Continuously whisk the egg mixture until it is warm but not cooked, about 1-2 minutes. Be careful not to let the eggs scramble!
- Slowly drizzle the melted butter into the egg mixture while continuously whisking. This is where the sauce begins to thicken and emulsify. Keep whisking until all the butter is incorporated and the sauce is smooth and creamy.
- Season your hollandaise sauce with salt and, if you like, a pinch of cayenne pepper for a little heat. Taste and adjust the seasoning as needed.
- Once done, remove from heat and serve immediately with your favorite dishes. If you’re not using it right away, you can keep the sauce warm by placing it in a bowl set over warm water. Just be sure to whisk it occasionally to maintain its smooth consistency.
Enjoy this delightful sauce over your dishes, and savor the creamy decadence that is hollandaise!