Hollandaise Sauce
Hollandaise sauce adds a touch of elegance to any meal. It’s a warmed egg and butter emulsion made with ease on the stove top. This rich and velvety sauce is a breakfast staple to drizzle over eggs benedict, or savory poultry, seafood, and vegetables.
You can make hollandaise sauce with just a few simple ingredients. In this recipe, I streamline the traditional stovetop process which usually involves creating an acid reduction, straining, and clarifying butter. This method is much more home-cook friendly. The sauce comes together faster than you’d expect and adds a gourmet touch to any dish.
Making the sauce demands your attention because it uses delicate ingredients that need to be properly incorporated. Once you get the hang of creating an emulsion a few times, it will be a breeze to whip up. It starts with aerating and gently cooking egg yolks over a double boiler, and then gradually whisking in melted butter until a smooth and thickened sauce appears.
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