This recipe for Hollandaise Sauce is fool proof. My mom would whip up a batch easily even on a weeknight to serve over asparagus or for a weekend treat over Eggs Benedict. All you need is a whisk and no distractions.
The main worry with Eggs Benedict is that you don’t want to scramble the egg yolk. The sauce should be smooth and creamy and should never have a remnants of scrambled eggs. The way to do this is simple, don’t leave the pan unattended, set the heat on low and whisk, whisk, whisk. It doesn’t take long for the sauce to come together (only like 2 minutes) so you don’t need to have a stellar attention span, just a keen desire for perfect sauce.
A good squeeze of lemon adds just the right acidity to cut through all of the richness of butter and egg yolk. Guys… this stuff is like gold. Once you have it down, you’ll be wanting to serve hollandaise
sauce on everything! Here are
my recommendations – over asparagus or brussels sprouts, over poached or fried eggs, for Eggs Benedict, or to serve as a sauce with a breakfast casserole. What do you like hollandaise sauce with?
- 2 large egg yolks
- 1 tablespoon lemon juice
- 4 tablespoons butter*
- pinch sea salt
In a small pan over medium low heat* combine the yolk, a good squeeze of lemon juice and half of the butter. Stir constantly until thick (about 2 minutes). Add the other half of the butter and stir until thick. Serve immediately.
If your worried about the eggs scrambling you can use a double boiler or hold the pan over boiling water and whisk the sauce until thick. The recipe works with less butter but the more butter you use the richer the sauce will be:)