In the grand tapestry of culinary wonders, few contraptions of the kitchen have the power to delight and intimidate in equal measure quite like Hollandaise sauce.
Hollandaise Sauce
This sauce's rich, buttery texture and the ethereal mouthfeel make it a staple for the most indulgent of breakfasts and the most exquisite of dinners. Hollandaise sauce is a key player in classic French cuisine, and its roots can be traced back to the 17th century.
This sauce is quintessentially known to accompany Eggs Benedict, but its velvety coat graces steamed or Grilled Asparagus, fish, and can even elevate a BLT in a heartbeat.
Ingredients
Serves: 10 Prep Time: 10 minutes Cook Time: 6 minutes
- 2 tablespoon white wine vinegar
- 2 tablespoon water
- 1 teaspoon white peppercorn, crushed with the side of a knife
- 4 egg yolks
- 1 cup clarified butter (ghee), melted
- Juice of ½ lemon
- A pinch of cayenne pepper
- Sea salt and white pepper to taste (black pepper is fine, but will taint the white color of the sauce)
How to Make Hollandaise Sauce
Place the water in a pot or saucepan with the vinegar and white peppercorns and bring to a boil.
Lower to a simmer and let simmer for about a minute, until reduced by about one-third.
Remove from the heat and let cool to room temperature to then strain it in a bowl to remove the peppercorns.
Stir in the eggs yolks and whisk to combine.
Place the bowl over a pot of simmering water, making sure that the base of the bowl doesn’t touch the water.
Whisk constantly until the mixture becomes thick, about 5 minutes.
Remove the bowl from the source of heat and now slowly incorporate the clarified butter, whisking constantly.
Stir in the lemon juice and season to taste with sea salt and white pepper.
More Dip and Sauce Recipes
If you love dips and sauces as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- South Carolina-Style Mustard Barbecue Sauce
- Sriracha Sauce
- Paleo Chocolate Sauce
- Alabama-Style White Barbecue Sauce
- Paleo Cranberry Sauce
- Mexican Salsa Verde
- Red Pepper Dip
- Spinach Artichoke Dip
- Avocado Vegetable Dip
- Egg Salad Dip
- Raspberry Lime Fruit Dip
📖 Recipe
Hollandaise Sauce
Ingredients
- 2 tablespoon white wine vinegar
- 2 tablespoon water
- 1 teaspoon white peppercorn crushed with the side of a knife
- 4 egg yolks
- 1 cup clarified butter ghee, melted
- Juice of ½ lemon
- A pinch of cayenne pepper
- Sea salt and white pepper to taste black pepper is fine, but will taint the white color of the sauce
Instructions
- Place the water in a pot or saucepan with the vinegar and white peppercorns and bring to a boil.2 tablespoon white wine vinegar, 2 tablespoon water, 1 teaspoon white peppercorn
- Lower to a simmer and let simmer for about a minute, until reduced by about one-third.
- Remove from the heat and let cool to room temperature to then strain it in a bowl to remove the peppercorns.
- Stir in the eggs yolks and whisk to combine.4 egg yolks
- Place the bowl over a pot of simmering water, making sure that the base of the bowl doesn’t touch the water.
- Whisk constantly until the mixture becomes thick, about 5 minutes.
- Remove the bowl from the source of heat and now slowly incorporate the clarified butter, whisking constantly.1 cup clarified butter
- Stir in the lemon juice and season to taste with sea salt and white pepper.Juice of ½ lemon, Sea salt and white pepper to taste, A pinch of cayenne pepper
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