Easy Hollandaise Sauce Recipe
Easy Hollandaise Sauce Recipe that is versatile for eggs benedict and poached fish and asparagus, made with egg yolks and butter emulsion.
Easy Hollandaise Sauce Recipe
Hollandaise sauce is a delicate sauce made by the emulsion of egg yolks and butter and cream and spices. Most commonly served as a finishing sauce for eggs benedict and poached fish and asparagus. Also used with steak and on top of vegetable dishes. Gives it this tasty finish on any meal. No Bake Condiments Recipes
Ingredients used.
Just a simple sauce that is so tasty and finishes the dish served. Get the total ingredients from the recipe attached.
Egg yolks
Butter
Lemon juice
Salt and pepper.
How To
In a small saucepan melt the butter on a medium heat. In a separate bowl over a double boiler, over medium heat, beat the egg yolks and mix in the lemon juice and whipped cream salt and pepper. Slowly adding in the melted butter and mix or blend until smooth and creamy. Follow the recipe attached.)
Pour the warm sauce over your eggs benedict or other meals to serve.
Egg recipe
lemon and herbs
PrintEasy Hollandaise Sauce Recipe
Easy Hollandaise Sauce Recipe that is versatile for eggs benedict and poached fish and asparagus, made with egg yolks and butter emulsion.
- Prep Time: 5 min
- Cook Time: 5 min
- Total Time: 10 min
- Category: Sauces
- Method: Stove top No Bake
Ingredients
4 Tablespoons of butter
4 egg yolks
2 teaspoons of lemon or lime juice
1 Tablespoon of heavy cream
salt and pepper
Instructions
In a small saucepan melt the butter on a medium heat.
In a separate bowl over a double boiler beat the egg yolks and mix in the lemon juice and whipped cream salt and pepper. Stirring continually.
Then carefully and slowly add a spoonful of melted butter a bit at a time and stir between adding butter until all is incorporated. (adding a little at a time will prevent the eggs from curdling)
Take off double boiler and set aside. (it thickens while cooling and if needed when serving just add in a stir a little more cream)
Notes
Hollandaise sauce is poured or drizzled over eggs benedict as well as poached fish and asparagus or other vegetables and meats.
