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Hollandaise Sauce

The best things about this sauce are that it is so quick to make, and tastes  totally amazing!! Forgot those powder packets of hollandaise (even if you can find a gluten free brand), one taste and you'll be hooked - there is no equal to using fresh ingredients.

Hollandaise1

Bring the butter to a roiling boil - but don't let it cook long enough to start turning brown. Add remaining ingredients to the blender and pulse until smooth. With the blender running, slowly drizzle in the hot butter until the sauce is formed, about 3-4 minutes. The egg yolks take time to absorb the fat, so if you are pouring too much butter in at once the butter won't be able to emulsify completely and you'll end up with a greasy sauce that separates.

Slow and steady is the way to get the perfect sauce!

No-Cook Hollandaise Sauce
4.0 from 1 reviews
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Serves: 1 cup
Ingredients
  • 1 cup unsalted butter
  • 4 egg yolks
  • ¼ tsp mustard powder
  • ¼ tsp salt
  • 2 Tbsp lemon juice (or more to taste)
Instructions
  1. Bring the butter to a rolling boil in a sauce pan, but do not let it brown.
  2. Place remaining ingredients into blender and pulse to until yolks are smooth.
  3. With machine running, slowly drizzle (a few drops at first) in the melted butter. Continue to add butter in very slowly - too fast and it won't get emulsified.
  4. Season to taste with more lemon juice if desired.
Notes
The mustard powder aids in the emulsification process, so do not omit it.

 

7 Responses to Hollandaise Sauce

  1. Sue Glace July 13, 2016 at 9:59 am #

    Can you use salted butter if you omit the salt in the recipe?

  2. Jan July 13, 2016 at 11:52 am #

    Will this work using dairy free butter. I use Smart Balance dairy free butter.

    • Marla Hingley
      Marla Hingley July 13, 2016 at 3:29 pm #

      I have never used dairy free butter, so I really can't say how well its emulsifying properties are. Please let me know how it turns out if you try it!

  3. Muriel July 14, 2016 at 6:49 pm #

    great to see this! I love hollandaise on steamed vegetables (asparagus, green beans) as well as on salmon.
    this recipe leaves me with 4 lonely egg whites, what can be done with them?

    • Marla Hingley
      Marla Hingley July 16, 2016 at 6:06 pm #

      Omelet, meringue topping, meringue cookies, mixed with a bit of water and pinch of salt and used as an egg wash for breads (before baking), dip chicken/pork in the egg whites then in a gluten free coating before baking...enjoy!

      • Muriel July 20, 2016 at 6:38 pm #

        thanks Marla! cookies it will be!

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