Classic Hollandaise Sauce

fenway
fenway @Fenway

This sauce which is so wonderful on vegetables and meats has a reputation for being difficult to make. It has only a few ingredients and I have added my tips for a fool proof creamy smooth sauce.

Classic Hollandaise Sauce

kathy.mccarthyryan's cooksnap of when they made Classic Hollandaise Sauce.
kathy.mccarthyryan's cooksnap of when they made Classic Hollandaise Sauce.
christopher.spanier1's cooksnap of when they made Classic Hollandaise Sauce.
fenway
fenway @Fenway

This sauce which is so wonderful on vegetables and meats has a reputation for being difficult to make. It has only a few ingredients and I have added my tips for a fool proof creamy smooth sauce.
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Ingredients

30 mins
  1. 1/2 cupunsalted butter (1 stick) ; melted and kept warm
  2. 3large egg yolks
  3. 3 tbspfresh lemon juice
  4. 1 tbspheavy cream
  5. 1/4 tspblack pepper
  6. 1/4 tspsalt
  7. 1/2 tsphot sauce, such as Franks brand
  8. 1/2 tspcajun seasoning. This spice can be changed according to what your serving, such as 1/2 teaspoon chili powder for Mexican dishes or 1/2 teaspoon grill seasoning for grilled foods

Cooking Instructions

30 mins
  1. 1

    It is important to use a double boiler for this sauce. You can make your own double boiler by fitting a heat safe bowl over a saucepan of simmering water. The water should not touch the bottom of the top bowl.

  2. 2

    In the top part of the double boiler add egg yolks, cream, lemon, salt, pepper, hot sauce and cajun seasoning. Whisk well and let sit at room temperature 15 to 20 minutes. This helps to stabalize the yolks and thicken them some.

  3. 3

    Place yolk mixture over simmering water, whisking at all times until foamy and starting to thicken, about 3 to 5 minutes. If at any time mixture seems to be thickening too much remove from heat and add drops of simmerng water from bottom of double boiler and whisk until smooth.

  4. 4

    Off heat drizzle in warm butter while whisking vigorously until all butter is added and is creamy and thick. It helps to put the pan on a towel to prevent the pan from moving around since you cannot hold the pan while pouring and whisking.

  5. 5

    This sauce should be served as soon as possible, it is difficult to reheated and has a tendency to seperate. However you can keep it warm for about an hour by placing in a heat proof serving dish, place dish in pan of very hot water. If it becomes too thick whisk in a bit of very hot water.

  6. 6

    Serve with steamed, blanched, roasted, grilled or sauteed vegetables. Also serve with roasted sauteed or grilled meats.
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kathy.mccarthyryan's cooksnap of when they made Classic Hollandaise Sauce.
kathy.mccarthyryan's cooksnap of when they made Classic Hollandaise Sauce.
christopher.spanier1's cooksnap of when they made Classic Hollandaise Sauce.

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fenway
fenway @Fenway
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“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.
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