Breakfast Recipes with Hollandaise Sauce

Only five basic ingredients are all you need to make the classic creamy sauce known as Hollandaise sauce, just 5 minutes in a blender.

What is Hollandaise Sauce?

Hollandaise sauce is a traditional creamy sauce that’s ideal for breakfast or brunch! This is a foolproof and simple recipe. It takes just 5 minutes in a blender. For a delectable finishing touch, drizzle it over poached eggs, eggs Benedict, veggies, or a number of other meals.

Five basic ingredients are all you need to make the traditional creamy sauce known as Hollandaise sauce, which is ideal for breakfast. In a blender, it’s simple and infallible!

If you’ve ever had eggs Benedict, you’ve undoubtedly experienced this decadent, buttery sauce. It’s got the creamiest consistency and its flavors meld beautifully with ingredients such as eggs, asparagus, or salmon.

This sauce is actually incredibly simple to create, despite its sophisticated appearance! However, similar to many other emulsions, it might be a little nerve-wracking to worry that it won’t come together or split.

I’ll thus take you step-by-step through the process of making the ideal homemade hollandaise sauce today.

How to Make Hollandaise Sauce in a Blender

To prepare the silky smooth sauce in this recipe, just heat up some butter (it has to be hot!). Then, pour the heated butter into the blended egg yolk mixture.

  1. Melt the butter in a microwave for about 1 minute until hot.
  2. Combine the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds.
  3. Slowly stream in the hot butter into the mixture as the blender is running.
  4. Pour the sauce into a small bowl and drizzle over your meal!

Hollandaise Sauce Ingredients

This sauce just requires six ingredients. And chances are you already have them in your cupboard and refrigerator.

  • Egg Yolks –  3 eggs
  • Lemon Juice –  1 tablespoon
  • Dijon –  1 teaspoon
  • Salt –  1/4 teaspoon
  • Cayenne Pepper – just a pinch
  • Butter-  1/2 cup of melted butter

How to Fix Broken Make Hollandaise Sauce

The hot, melted butter is the secret to attaining the perfect consistency. In this dish, butter is emulsified with a blend of egg yolk and lemon juice. Thus, you need to ensure that the butter you’re pouring in is hot enough—just melted won’t do.

Don’t worry, though, if your sauce does shatter and turn into a splotchy mess. Here are two techniques you should attempt to revive your sauce.

  • Blend 1-2 tablespoons of boiling hot water: As you’re blending, slowly add in the hot water and blend until the consistency is right.
  • Add an extra egg yolk: While the blender is on, add an extra egg yolk with a teaspoon of hot water into the blender and blend until it becomes perfectly creamy.

Can you Use an Immersion Blender?

Yes, without a doubt! Combine all ingredients except the heated butter in an immersion blender, if you have one. With the base of the cup or jar securely in place, turn on the blender and carefully trickle in the butter. After adding all of the butter, it will begin to emulsify, and then you’re done!

How to Store and Reheat Hollandaise Sause

Although it is best served fresh, you may reheat this sauce if you’d like. However, be aware that there’s a possibility your eggs will overcook.

So, there are your two reheating alternatives; use caution!

  • Microwave: Place the hollandaise sauce in a glass bowl, and microwave it in 15 second increments. Repeat this process until your sauce is fully warmed up.
  • Stove Top: Pour the hollandaise sauce into a pan over low heat. Add in a smidge of melted butter and water to re-emulsify and give it a smooth texture. Once it’s warmed up, pour the sauce back into a serving bowl.

What meat goes with hollandaise sauce?

The greatest meats to serve with hollandaise sauce are steak, fish, and chicken. You may also mix it with pork or lamb for a more intense flavor. Above all, pick a cut of meat that you are certain will be well cooked.

Overall there are 9 type of Meat that goes with hollandaise sauce, and this may include: Beef, Pork, Lamb, Chicken, Turkey, Duck, Goose, Salmon and Crab.

Well, Hollandaise sauce is my favorite. It pairs well with many different foods because it’s creamy, rich, and somewhat acidic. Meat is one of my favorite combinations with hollandaise sauce. The meat’s taste is expertly complemented by the sauce’s richness.

Any dish, be it steak, chicken, or pork chops, would benefit from the addition of hollandaise sauce. It is also quick and simple to prepare, taking only a few minutes.

So, the next time you’re searching for a delectable method to serve your steak, keep hollandaise sauce in mind.

What Vegetables are Good with Hollandaise Sauce?

Below are 5 preparation steps for mixed vegetables with Hollandaise Sauce:

1. For the vegetables: Rinse the endives and cut into quarters. Heat 1 tablespoon of the olive oil in a skillet. Add 1/2 tablespoon of the sugar and the endives, and cook until caramelized, about 3 minutes. Stir in the wine. Cover and simmer for 5 minutes. Remoe lid and allow the liquid to reduce. Season with salt and nutmeg to taste.

2. Rinse the brussels sprouts and simmer in a pot of salted boiling water until knife tender, about 20 minutes. Drain and toss in 1 tablespoon of butter. Season with salt and nutmeg to taste.

3. Rinse the cabbage leaves and blanch in a pot of boiling salted water for 10 minutes. Remove and toss with 1 tablespoon of the butter. Season with salt and pepper to taste. Roll the leaves into a roll and place a toothpick in each to fasten.

4. Peel the carrots and cut into 8 cm (approximately 3 1/4 inch) long pieces. Blanch in a pot of boiling salted water for 5 minutes. Remove and rinse with cold water to cool. 

Heat 1 tablespoon of the olive oil and 1/2 tablespoon of the sugar in a skillet and cook until lightly caramelized. Season with salt, pepper and nutmeg to taste. Toss the vegetables with the oil. Arrange the vegetables on a platter for serving with the hollandaise sauce.

5. For the hollandaise sauce: Peel and finely chop the shallot. Combine the shallot with the white wine, bay leaf and juniper berries in a pot and simmer until reduced by half. Pour through a sieve into a bowl.

Melt the butter and skim off the foam. Place in the bowl with the wine mixture. 

Place the yolks in a metal bowl and set over a pot of simmering water. Gradually add the butter mixture a few drops at a time, and whisk the sauce continuously until very thick and creamy. Season with the lemon juice and salt to taste.

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