Easy Hollandaise Sauce

Welcome to the new sensation that has already won hearts, Easy Hollandaise Sauce. If ever there were an ambrosial luxury, it is, without a doubt, this bright, buttery heaven! We’re talking about something perfect for a fancy brunch, a family gathering, or just a lazy Sunday morning. It’s absolutely awesome with eggs Benedict and just as astonishing spooned over a perfectly baked salmon or a platter of fresh asparagus. Trust me; even the thought of it could make you feel like you are in a gourmet fairyland!

Not just its undeniably utopian taste, the ease of its preparation will surely leave you pondering why you haven���t tried it before. The taste buds affirm, and the belly seconds the motion unanimously. No more further ado, let’s dive in!

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Yield: 1 cup

Brace yourself, the silky emulsion of egg yolk, butter and a squeeze of lemon is going to leave you in absolute awe.

Ingredients & Equipment You’ll Need

• 4 Egg yolks
• 1/2 Lemon, juiced
• 1/2 Cup unsalted butter, melted
• 1/4 teaspoon salt
• Pinch of white pepper

Equipment Needed:

• Whisk
• Saucepan

The egg yolks and butter serve as an emulsifier to create a thick, creamy and velvety sauce while the lemon juice provides a tangy flavor and helps balance the rich taste of the butter. The white pepper can be substituted with black pepper if not available. A pinch of cayenne pepper can also add a nice touch.

How To Make Easy Hollandaise Sauce

1. Begin by whisking the egg yolks and lemon juice together in a stainless-steel bowl until the mixture is thickened and double in volume.
2. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl.
3. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
4. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
5. Remove from heat, whisk in salt and white pepper. Cover and place in a warm spot until ready to use for eggs Benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Tips For The Best Results

• Always use really fresh eggs.
• Be sure to whisk constantly to avoid splitting the sauce.

Storage Tips

• Keep the sauce in a warm (not hot) spot until ready to use.

Frequently Asked Questions

Q: Can I freeze hollandaise sauce?

A: No, freezing it may cause the sauce to become grainy and separated.

Q: What else can I serve the sauce with?

A: It’s great with seafood, particularly shellfish and salmon.

Nutritional Facts of Easy Hollandaise Sauce

• Calories: 267 kcal
• Fat: 28 g
• Protein: 3 g

So there you have it, the rich, buttery, and supremely satisfying Easy Hollandaise Sauce. There���s no end to its versatility, and once you get your hands on it, there would be no turning back. A warning: you might find yourself drizzling this liquid gold on everything in sight. Create your gourmet moments with this ultimate sauce-o-mania. Now go forth and mesmerize your taste buds!