Hollandaise Sauce
Hollandaise is great with steamed asparagus, broccoli, or cauliflower. It can also be used over salmon or for eggs benedict. You can use plant-based butter if you have a dairy-free guest.
Ingredients
- 2 egg yolks
- 8 Tbsp butter
- salt
- ½ Tbsp lemon juice
Instructions
- Cut stick of butter into 8 pieces. Place egg yolks, lemon juice, one piece of butter, and just a sprinkle of salt in a small saucepan. Turn the heat on very, very low. Stir constantly with a small whisk until the first piece of butter is melted then add the second piece of butter stirring again until that piece is completely melted. Continue adding pieces of butter, one at a time, stirring constantly until all the butter is melted. The sauce should be fairly thick in consistency. If it separates read below for how to fix
Notes
To fix a broken hollandaise, place 2 T cold water into a small bowl or shot glass. Add a little bit of the broken hollandaise to the cold water and mix well. Pour just a bit of the mixture into your pan of broken hollandaise starting at one edge of the pan. Stir vigorously with a small whisk until it reincorporates the broken hollandaise. Increase the size of your stirring just a bit to bring in a little more broken sauce. Once that part is incorporated, bring in more sauce. Continue until all of the sauce has come back together. It should hold together although sometimes it will separate again but it usually holds together long enough to serve. Don’t add too much of the water mixture in, you only need a little bit.