Hollandaise sauce sounds fancy, but it’s nothing more than butter, eggs, lemon and cayenne pepper. You can enjoy this sauce with the obvious—eggs benedict and asparagus—but it’s also a tasty treat on chicken and fish.
This recipe requires the use of plain raw eggs; however, if you feel like that’s a little too risky, use pasteurized eggs instead. You can easily find them at the grocery store or at your favorite health food market.
If you have leftover sauce, add a little tarragon and it becomes a yummy béarnaise to use on steak. Béarnaise is a delicious accompaniment to any plain meat or fish.
Easy Hollandaise Sauce Recipe
- 1/2 cup unsalted butter, (1 stick)
- 3 egg yolks
- 1 Tbsp water, warm
- 1 Tbsp lemon juice
- pinch cayenne pepper
- salt, to taste
- Melt the butter in a small glass measuring cup in the microwave.
- Place the yolks, water, lemon juice and cayenne pepper in a blender. Mix on high for a few seconds until the mixture lightens in color.
- Turn the speed to low and drizzle in the butter. If there are white milk solids in the measuring cup, do not add them. When all the butter has been added, salt to taste. If the mixture is too thick, add more water a few drops at a time.
- To keep warm, place the blender container in a bowl of hot water. Hollandaise sauce is best if used as soon as possible after making it.
Try using hollandaise sauce on fish and chicken!