Rich and Creamy Hollandaise Sauce for a variety of Dishes. This is a Sauce I think that a lot of people shy away from, thinking it is more difficult than what it actually is. It’s just an emulsification and not as fickle as other dishes that require emulsification.

Just a very low heat will do, and once you see how easy it is. You’ll be serving this up with Eggs and other breakfast Items, Asparagus, Salmon, and other dishes.

All you really have to do is look for or avoid coagulation while whisking. As soon as you see even a hint of it, remove it from the heat.

Using Fresh Organic Eggs will give you better color and flavor. Store-bought are much duller in color and don’t taste as good.

Hollandaise Sauce Cook Method

Blender Method

There is a Blender method that involves getting the butter hot and slowly adding it to the other ingredients in a blender. This is fine, but it is such a simple sauce that I don’t really bother getting the blender out for this.

If you do go the Blender route, and it doesn’t thicken up. It’s all good and can still be fixed. Just place it back into the pan you melted the butter in over Medium to medium-low heat and constantly whisk until thickened. Careful not to overcook.

Hot Bowl Method

This method involves slowly applying heat gradually and whisking in a double boiler. I don’t favor this method as well. It’s just extra steps, and it prolongs the process a bit as the heat is very gradual.

Stove Top method

My favorite method. All you have to do is melt the butter. Shut the heat off. Temper the Eggs and place them back into the Pan. Constantly whisk, being sure to avoid any coagulation until it thickens. That’s it. Quick and Easy in just a few minutes.

Hollandaise Sauce Ingredients

The Standard Hollandaise Sauce consists of;

• 3 Egg Yolks
• 1/2 C Butter
• 1 Tbl Lemon Juice
• 1/4 tsp Salt
• A pinch of Pepper
• 1 tsp Dijon Mustard – Optional

Everything is combined except for the Butter, which is melted and then slowly added to emulsify the Sauce.

JAH Version of Hollandaise Sauce

There are three main ingredients that I add to my Hollandaise Sauce that I believe really make this sauce that much more.

The Butter Popcorn seasoning replaces the salt and adds another dimension to the Butter Flavor. It also assists slightly in the color.

The White Pepper is really a nice accent.

The Black Salt is what makes this explode with flavor. Really accenting that Egg flavor.

What to do with the Egg whites

Toss the Egg Whites into a Ziploc bag and freeze. Even better is to freeze them into ice cube trays and then throw them into a Ziploc bag. That way, each portion is one egg white. Use as many as needed.

Take them out to thaw the next time you need them either for Brushing or Sealing Pastries, Egg Wash for Dipping items into a Bread Station set up or adding extra Eggs into Scrambled Eggs or Meringues or Froths for drinks.

Hollandaise Sauce Adjustments

The main thing with Hollandaise Sauce is to watch for overcooking the eggs. If the sauce starts to separate. Immediately remove from heat and add in ice cubes to cool the mixture down while still whisking.

If the Sauce is too thin. Add in another beaten Egg Yolk and if too thick add water, whisk over low heat.