Hollandaise Sauce

This is another classic French butter sauce, you can see it drizzled here over an Eggs benedict.  You may have seen it on an egg McMuffin at McDonalds … but trust me that shelf stable (stabilized by gelling it with with cornstarch) stuff is a mere shadow of what freshly made Hollandaise sauce is like.
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It’s notoriously tricky to make .. but there is a trick with a stick blender and a microwave that makes it easy as.

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Hollandaise Sauce
Course Sauce
Cuisine French
Servings
Ingredients
Course Sauce
Cuisine French
Servings
Ingredients
Instructions
  1. Put the the butter in a microwave safe container and melt it in the microwave for 1 min. Then heat it for an additional 30 seconds so it is hot.
  2. Put the egg yolks, mustard, seasonings and lemon juice in a mixing jug and using a stick blender combine thoroughly.
  3. While still blitzing with the stick blender, add the hot melted butter in a thin stream which should emulsify with the mixture thanks to the lecithin in the yolks - and the mix should thicken.
  4. Once all the butter has been added, remove the stick blender and stand the mixing jug in a pot with a little hot water to keep the jug and it's contents warm until you use the sauce.
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