Super easy 5-minute hollandaise sauce

Super easy 5-minute hollandaise sauce

A drizzle of a rich and creamy hollandaise sauce is an elegant addition to poached eggs... or, for that matter, any vegetable, fish or grilled meat! And on asparagus? Can't be beat! Do you think it's too complicated to make your own? Not at all. This fast and simple hollandaise sauce has all the flavors and creaminess without any hassle.

Super easy 5-minute hollandaise sauce

A drizzle of a rich and creamy hollandaise sauce is an elegant addition to poached eggs... or, for that matter, any vegetable, fish or grilled meat! And on asparagus? Can't be beat! Do you think it's too complicated to make your own? Not at all. This fast and simple hollandaise sauce has all the flavors and creaminess without any hassle.
USMetric
4 servingservings

Ingredients

  • 1 1 eggeggs
  • 7 oz. 200 g butter
  • 1 tbsp 1 tbsp lemon juice
  • salt

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Crack the egg into a high and narrow mixing bowl or large glass measuring cup or beaker.
  2. Melt the butter in a pourable container, either in the microwave or on the stovetop.
  3. While using an immersion blender in one hand, with the other hand slowly pour the melted butter into the egg in the mixing bowl. Pour the butter in a thin steady stream while you keep blending. Note that the lowest layers is supposed to turn white and creamy before you bring up the blender to the next layer. The hollandaise is ready when it's thick and fluffy.
  4. Add the lemon juice and add salt to taste.

Keep it creamy

Since the sauce is made of butter it gets hard if you refrigerate it. If want to make to store any extra in the fridge, replace 1/2 of the melted butter with a light olive oil. Then the sauce will have a creamy consistency even if it's cold.

Turn it into a bearnaise sauce

Replace the lemon juice with tarragon "broth" which you make in the following way: Finely chop two shallots and mix together in a skillet with 2 tablespoons of water, 1 tablespoon of vinegar and 2 teaspoons tarragon. Simmer until the water is half of what it initially was. Remove the skillet from the heat. Strain the liquid to remove the shallot or blend it smooth for extra flavor. Add the tarragon "broth" to the butter sauce. Add salt to taste, and perhaps some more acidity, like a squeeze of lemon or dash of wine vinegar.

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2 comments

  1. Cassieoz
    I make my hollandaise and bernaise with half light olive oil to stop them going solid in the fridge. I also use my small china teapot to (microwave) heat my butter as it's the best pourer when you start adding hot butter slowly and doesnt drip and make a mess like all my jugs/pans
  2. Gloria
    Even easier in a bullet blender. Just add all the ingredients and pulse.

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