Hollandaise is a classic French sauce, and is easier to make from scratch than you might think! Just remember to add the butter to the eggs slowly, and to keep whisking constantly! Hollandaise sauce is great on eggs benedict, but it’s also wonderful on asparagus, fish, or anywhere else you need a touch of bright creamy sauciness.
- 3 egg yolks
- 1 tbsp (15 mL) lemon juice
- 1/4 tsp Dijon mustard
- Pinch cayenne pepper or a dash of hot sauce
- Pinch salt
- 1/2 cup (125 mL)butter, melted
- Add egg yolks, lemon juice, mustard, cayenne pepper and salt to a blender, and process just until smooth.
- Melt butter, and with blender running slowly add butter in a thin, steady stream, processing until thickened and fluffy.
- Serve immediately, or keep warm by placing in a pan of hot water.
Classic Stove-Top Version
- Whisk egg yolks in glass or stainless steel bowl until frothy. Whisk in lemon juice, mustard, cayenne pepper and salt.
- Set bowl over a saucepan containing about 1-1/2 inches (4 cm) simmering water (bottom of bowl should not touch water). Heat, whisking constantly, until egg mixture turns pale yellow, thickens slightly and increases in volume. Remove from heat.
- Slowly whisk in melted butter until sauce is smooth and thickened.
- Serve immediately, or keep warm by placing the bowl in a pan of hot water.