Description
A creamy, rich, and forgiving hollandaise sauce that is ready in 15 minutes. This foolproof method uses a gentle double boiler to prevent curdling, making it perfect for Eggs Benedict or drizzling over vegetables.
Ingredients
Scale
- 3 large egg yolks
- 1 cup (2 sticks / 226g) unsalted butter
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
- 1/4 teaspoon white pepper (optional)
- 1/2 teaspoon salt, to taste
- 4 English muffin halves
- 4 slices Canadian bacon or ham
- 4 large eggs (for poaching)
- 1 tablespoon vinegar (for poaching water)
Instructions
- Fill a saucepan with about 1 inch of water and bring to a gentle simmer. Place a heatproof bowl on top, ensuring the bottom does not touch the water.
- Separate egg yolks into the bowl. Add the tablespoon of water and lemon juice. Whisk vigorously for 30 seconds until pale and combined.
- Place the bowl over the simmering water and whisk constantly for 2-3 minutes until the mixture thickens and lightens in color, resembling a pale custard.
- In a separate small saucepan, melt the butter over low heat. Ensure it is warm but not scalding hot.
- Remove the yolk bowl from the heat (or turn heat to very low). Add the melted butter to the yolks one teaspoon at a time while whisking furiously.
- Once half the butter is incorporated and the sauce is thick, add the remaining butter in a slow, thin stream while continuing to whisk.
- Season with salt and white pepper. If too thick, whisk in a teaspoon of warm water. Serve immediately over toasted English muffins, ham, and poached eggs.
Notes
Keep the heat low to prevent curdling. Use room temperature yolks for best results. Do not refrigerate or freeze hollandaise as it will break. If the sauce breaks, try whisking in a fresh egg yolk to re-emulsify.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Cuisine: French
Nutrition
- Serving Size: 1 Eggs Benedict
- Calories: 450
- Sugar: 1
- Sodium: 600
- Fat: 34
- Saturated Fat: 16
- Carbohydrates: 22
- Protein: 18
Keywords: hollandaise sauce, eggs benedict, breakfast recipe, brunch, easy hollandaise, double boiler method, homemade sauce