Hollandaise sauce

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PRESENTATION

Sunny brunch tables feel special with Hollandaise sauce—that creamy shine and smooth drape over eggs or vegetables draws everyone in fast. Families who love a classic brunch favorite always look for meals that taste as rich and buttery as they look, so it’s easy to see why this emulsified sauce becomes a reliable guest at Sunday gatherings. Even picky eaters often go for another scoop because the lemony tang in every bite really makes ordinary dishes feel a LOT more exciting, especially when spooned over eggs Benedict or crispy home fries. Kids notice—nice golden color and that soft finish on every plate…home cooks can literally see everyone’s faces light up. Special occasions like Mother’s Day brunch or weekend family breakfasts work GREAT with this versatile brunch sauce, since it pairs so well with everything from roasted asparagus to buttery croissants.

Busy families trust this quick Hollandaise recipe when they want something restaurant-level without the stress—you get great texture, a bright kick, and that reliable buttery base, so it always feels like gourmet made simple. Keeping some blender Hollandaise or a bowl warmed in the microwave (works nice for leftovers, too) means you can serve up a touch of luxury in minutes for breakfast, dinner, or snacky afternoons. People love how it adapts—on grilled fish or even drizzled over oven potatoes, every bite tastes REALLY good. Splash it over baked salmon or steamed broccoli, offer on the side for dipping at a family dinner—lots of ways to make everyone happy. Because this creamy sauce looks fantastic on the table and never overwhelms with heaviness, folks come back for seconds…kids usually ask for a little extra with their toast. Whether you use this hollandaise sauce as your brunch centerpiece or just as a simple dinnertime boost, you’re giving your family a nice, delicious, and satisfying favorite that pretty much works with anything.

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INGREDIENTS
Ingredients for about 200 g of hollandaise sauce
Clarified butter 3.5 oz (100 g)
Egg yolks 4
White pepper to taste
Lemon juice 4 tsp (20 g)
Fine salt to taste
Preparation

How to prepare Hollandaise sauce

The first thing to do to prepare hollandaise sauce is to make clarified butter, so cut the butter 1 and let it melt in a bain-marie, being careful to skim it 2. Once it's purified from casein, you can transfer it 3.

Meanwhile, prepare the sauce; it is very important that the cooking is in a bain-marie, so the water should not touch the saucepan and should never reach a boil. Pour the egg yolks into the saucepan and break them with a whisk 4, stir and add the lemon juice 5, then season with salt 6.

Add white pepper 7, then slowly pour in the clarified butter (if you prepared it earlier, it might have solidified, so let it melt for a few moments before pouring) 8 and keep beating 9.

You will notice that the sauce will start to change color 10, becoming lighter, along with its consistency 11. It takes about 5 minutes of cooking over low heat, continually stirring, to achieve hollandaise sauce 12.

Storage

We recommend consuming the sauce immediately.

Tip

In my opinion, hollandaise sauce is already delicious as it is, perfect for accompanying white meats or fish with delicate flesh like sole and plaice. However, I have tried more spiced versions, where finely chopped parsley or chives were added. So why not try? To ensure that the hollandaise sauce has turned out perfectly, all the ingredients must be at room temperature. If you want to replace the clarified butter with regular butter, you will notice a different and less delicate consistency but equally good. If you find it, you can add cayenne pepper, a spicy chili powder that is used to flavor sauces, legumes, or vegetables.

Curiosity

Hollandaise sauce is a basic recipe of French cuisine, legend has it that the name of this sauce is due to the fact that it was tasted for the first time at a luncheon prepared for an official visit to France by the Dutch sovereign.

For the translation of some texts, artificial intelligence tools may have been used.