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When all of the butter has been added, season with lemon juice, salt, cayenne, and black pepper. While the motor is running, slowly pour in the melted butter. Once you separate out the yolks for this easy hollandaise sauce recipe, you can store the egg whites in the refrigerator for up to 4 days. Directions Melt butter in a saucepan over low heat and let cool slightly. It even tastes great on chicken and potatoes! Adventurous, try my Calamari Chile Relleno! Or, add a spoonful to homemade breakfast sandwiches. The most obvious use is for eggs Benedict, but there are plenty of other ways to use this tangy, creamy sauce.ĭrizzle it over roasted asparagus, poached salmon, or steamed vegetables. Then, place the jar in hot water and stir until warmed through.

Need to make it in advance? Store the finished sauce in a sealed jar a few hours before you need it.

You could also add a little bit of white pepper if you’d like. Once your hollandaise is done, give it a taste and add a pinch of salt if needed. This is also the best way to correct a sauce that is broken without having to start all over again.

Is your sauce too thick? Adding cold water a drop at a time at the end of blending can help thin it out.Use a slotted spoon to remove as much you can before mixing into the other hollandaise sauce ingredients. This frothy, white part can affect the texture and flavor of the sauce. Using a blender instead makes the entire process easier and much less finicky. Traditionally, hollandaise is made on the stove with a double boiler. Continue until all of the clear yellow butter has been added. Towards the end, you’ll notice the sauce thicken, increase in volume, and take on a glossy sheen. Whisk for a few minutes, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins. While continuing to blend, pour in the butter a drop or two at a time. Make sure the mixture is fully combined, and there. Add the egg yolks and xantham gum to the butter and use a hand blender or whisk to emulsify the two together. Blend remaining ingredients: A blender or immersion blender will do better at mixing everything than a food processor.īlend long enough to incorporate plenty of air and change the color to a pale yellow. Put the butter in a microwave-safe bowl and microwave on low power (500 watts) until the butter is mostly, but not completely melted.Use a small saucepan and remove it from heat just before the butter is fully liquid, as it will continue to melt from the residual heat.

The key to success with this recipe is to go slowly when adding the melted butter to the mixture.ĭoing so will not only result in the correct texture, but it also makes a glossy finish as well!Īlthough a microwave is capable of melting butter, it doesn’t heat it evenly.