- Like it’s daughter sauce, Béarnaise, Hollandaise is an emulsion sauce, made by marrying two ingredients that are not the least bit inclined to wed.
- “When the Hollandaise sauce looks or appears to be very thick when you’re adding the butter to the yolks, just adjust the consistency with a little warm water.
- Things to Know Before Making Hollandaise. Hollandaise sauce only requires three essential ingredients — egg yolks, butter and an acid of some sort.
- You’re probably most familiar with hollandaise sauce over poached eggs in Eggs Benedict, but it’s an incredibly versatile topping.
- It’s also important that the water not be boiling as the yolks will heat too quickly and you will have scrambled eggs which does not make a good hollandaise sauce.
- Aside from it’s most common use as a sauce for Eggs Benedict, hollandaise is also excellent on vegetables such as asparagus, broccoli, or carrots.
- Hollandaise is a classic butter sauce — lemony, smooth and surprisingly light – and perfect over eggs, spring vegetables and roasted meats.
- This hollandaise sauce is a regular at our table because it is easy to make and full of healthy proteins and fats, and our kids’ favorite sauce for its buttery flavor.
- To make a hollandaise sauce you need the following ingredients: Egg yolks follow the ratio between egg yolks and butter in this recipe.
- Easy Hollandaise Sauce Pin it Follow us 148.4k. Making hollandaise sauce is one of the best ways to add healthy fats to your meals when you follow a low-carb diet.