Quick and Simple Hollandaise Sauce Recipe

What’s not to love about this creamy, decadent sauce! Hollandaise sauce is very easy to make and takes very little time to whip up. This recipe is simple, delicious and taste great on eggs, toast, in wraps and on vegetables! It’s a perfect protein packed sauce to add to your meals! If you are looking for other ways to use up some eggs you will love my sourdough crepe recipe and quiche recipe! With out further ado let’s get into tips and how to make this simple hollandaise sauce recipe.

Tips For Making Hollandaise Sauce

1. 1. Use room temperature eggs. They are less likely to scramble if they are already room temperature since hot butter will be added in this recipe.
2. 2. Make sure to add mustard powder or sauce as it helps to thicken and stabilise your sauce.
3. 3. Don’t pour the melted butter to quickly into your egg mixture or you might just get a slushy instead of thick and creamy hollandaise sauce. It’s better to pour slower than too quick.
4. 4. If you let your sauce rest a little while you finish of breakfast, I have found it to thicken up even more!

Hollandaise Sauce Ingredients

1. 1. Butter: You will need butter to make this classic hollandaise sauce recipe. You can use salted or non-salted butter.
2. 2. Eggs: You will need a few eggs yolks. It’s best to use room temperature eggs to reduce chances of eggs scrambling.
3. 3. Mustard: Mustard not only gives it a lovely flavour, but it also helps to stabilise and thicken your sauce.
4. 4. Lemon or lime juice: I have used both of these, and my hollandaise sauce has come out delicious either way. This will make your sauce thicken and emulsify. Plus, it gives it a nice flavour.
5. 5. Salt: I use sea salt or Himalayan salt as it’s natural and full of minerals. Don’t skimp out on the salt it adds to the flavour of this sauce!

Tools You Need To Make Hollandaise Sauce

You don’t need much to make this delicious sauce at home just a few basic tools you most likely already have at home.

1. 1. Measuring spoons to measure out the ingredients.
2. 2. Bowl for mixing all the ingredients together.
3. 3. Either pan for melting the butter or microwave. Make sure the butter is just melted not boiling over.
4. 4. A fork or whisk for mixing everything together and you are good to go!

How To Make Hollandaise Sauce (Step By Step)

1. 1. Get your butter melting in a small pan on low to medium heat. Or you can heat it in the microwave. You want it just melted not boiling or it can cook your eggs!
2. 2. In a bowl add the eggs, lemon juice, salt, and mustard and mix together with a whisk.
3. 3. Once the butter has melted and is warm slowly add it to your egg mixture while stirring vigorously.

1. 4. After all the ingredients are well incorporated your hollandaise sauce is ready to use. I find it thickens more over the next few minutes! Enjoy

What To Serve With Hollandaise Sauce?

There are so many ways you can use this delicious decadent sauce! Here are a few options!

1. 1. On top of eggs! This is so good on eggs benedict, scrambled eggs, poached eggs you name it! I drown my eggs in it!
2. 2. On top of steamed or roasted vegetables like broccoli, cauliflower carrots ect.
3. 3. Grilled chicken or even fish!
4. 4. Add it into a salad or salad wrap!

Questions And Answers

How long does hollandaise sauce last?

Hollandaise sauce can last three days in the fridge in an airtight container. I have had sauce last 5 days with no issues, but I wouldn’t go longer than that. It’s pretty quick and easy to make so you can whip up another batch if need be!

Can I freeze hollandaise sauce?

You can freeze hollandaise sauce! Once it’s cooled down place into a container with a lid. Make sure to leave a bit of a gap in your jar to allow for expansion. It can last in the freezer for about 3 months. When you want to use it just take it out the night before and allow it to thaw. You can then pour some into a double boiler to heat it up or just dallop some onto a hot meal and it will melt beautifully.

How to stop hollandaise sauce from splitting?

Adding mustard helps to stabilise your hollandaise sauce so it doesn’t split. Make sure your butter isn’t too hot either and pour the butter slowly into the egg mixture while whisking. This will make sure it doesn’t cook the eggs and cause it to scramble and allow it to emulsify nicely.

How to make hollandaise sauce thicker?

If you want thicker hollandaise sauce, you can add some mustard and heat up your mixture in a double boiler until your hollandaise thickens. Sometimes the eggs haven’t had time to cook a bit which will lead to a runnier sauce. Cooking it on low for a few minutes can really help to thicken up your sauce.