Here’s a delicious life tip: once you know just how easy it is to make this rich, buttery Hollandaise Sauce at home, you’ll never settle for shop-bought again. Here’s a 5-minute recipe everyone needs to try at least once!
You can be forgiven for thinking hollandaise sauce must be super tricky to make. After all, anything that contains hollandaise sauce tends to be pricy on the café breakfast menu. Well, once you’ve mastered it, it’s an absolute cinch.
Follow these easy steps to perfect hollandaise sauce and you can’t go wrong!
This hollandaise sauce recipe is a winner and my personal favourite. Not only is it easy to make, but it also makes enough to top two to three breakfasts (depending on how generous you are) so you need not worry about storing or using up the leftover sauce.
Hollandaise sauce for using up leftover egg yolks!
If you’ve been baking up a storm of pavlova and gingerbread men, you’ll likely have a few egg yolks in your fridge that you have no idea what to do with. Don’t throw them out, make a batch of hollandaise sauce!
Fans of eggs benedict or eggs royale rejoice because it’s your time to shine in the kitchen and show off your Masterchef skills.
You can also use this sauce on leftover Christmas ham, bacon or salmon. Perhaps pair it with a slice of toast, avocado and an egg – a simple café style breakfast right there in your very own kitchen! It’s also great over steamed asparagus spears, with chicken, or a salad … any excuse will do.
Preparation is key with hollandaise sauce
A word of warning though. When cooking hollandaise sauce you can’t just walk away. Making the sauce might only take five minutes, but it does require constant whisking. So once you’ve started, you have to keep stirring for a successful result. So with this in mind, preparation is key. Make sure you have all the ingredients measured and ready within arm’s reach on the bench and don’t put that whisk down. LET’S GO!
5-minute hollandaise sauce in 4 easy steps!
Ingredients
- 1 egg yolk
- 1/8 tsp salt
- 1/8 tsp white pepper
- 2 tsp fresh lemon juice
- 60g butter, cut into cubes
- 1½ tsp water
Method
- Over medium heat, bring 6cm of water to a simmer in a small saucepan. Find a heatproof glass bowl that is of the right size to nest in the top of the saucepan (the base of the bowl not touching the water in the saucepan), to create a double boiler.
- Add the egg yolk, lemon juice, salt and pepper to the glass bowl. Using a whisk, whisk the ingredients together in the bowl over the simmering water until it starts to thicken up slightly.
- While still whisking, add one piece of the butter and continue whisking, letting it melt before adding the next piece. Don’t stop whisking and watch that the saucepan water isn’t boiling or you’ll risk cooking your egg yolk. Repeat the process for all pieces of butter.
- When all the pieces of butter have been added and are whisked in, add one and a half teaspoons of water to loosen the sauce up for pouring. Serve the hollandaise sauce immediately over a delicious breakfast.
Have you tried making hollandaise sauce before and love spooning it on EVERYTHING? Tell us how you love your hollandaise best in the comments below, you’ll be sure to have us drooling!
