Easy Hollandaise Sauce for Salmon, Poached Eggs and Veggies
Hollandaise sauce, with its creamy texture and slightly tangy taste, has won over many palates. Although it may seem daunting to prepare, with the right tips and a bit of patience, anyone can master it in their own kitchen. You’ll need a top-opening blender for this recipe. A blender with a container that flips upside down during mixing won’t work well here. A better alternative is to use a whisk and mix vigorously by hand.
Why Will You Love this Recipe?
- Creamy Perfection: Its rich, creamy texture enhances any dish it accompanies, adding a touch of elegance.
- Not As Hard As It Looks: With these steps, you’ll see that making a perfect hollandaise is more about technique than difficulty.
- Versatile in Use: This sauce isn’t just for Eggs Benedict; it’s fantastic with vegetables, fish, chicken, and even baked potatoes.
Recipe Variations
- Add Herbs: Mix in some fresh dill or tarragon for an herbaceous twist.
- Spice It Up: A dash of hot sauce can add a zesty kick to the mild creaminess of the hollandaise.
- Cheesy Hollandaise: Stir in some grated Parmesan for a cheesy variation that’s especially good with asparagus or broccoli.
Tools You’ll Need
- Top-Opening Blender: Essential for adding butter slowly while blending.
- Whisk: Perfect for those who prefer or need to mix manually.
- Double Boiler: Ideal for gently reheating hollandaise without cooking the eggs further.
FAQ
Can I Freeze It?
Hollandaise sauce should not be frozen due to its emulsion of butter and egg yolks which can separate and lose texture upon thawing.
How to Store It?
Store in the refrigerator, tightly covered, because of the raw egg yolks, and use within two days for best quality.
How Long It Lasts?
In the fridge, prepared hollandaise sauce can be kept safely for up to two days.
What to Serve With It?
Classic with Eggs Benedict, this sauce also works wonderfully over steamed vegetables like asparagus, grilled meats, or even fish.
Is It Suitable for Every Diet?
Due to its high butter content, it’s not suitable for vegan or dairy-free diets, but it is gluten-free.
Other Recipes You’ll Love
- Soy Sauce Marinade for Salmon
- Oven-Baked Salmon with Vegetables
- Delightful White Dill Sauce for Salmon
- Cold Smoked Salmon Cucumber Appetizer
- Irresistible Octopus and Potato Salad
- Creamy Salmon and Zucchini Pasta
Hollandaise Sauce Recipe
Equipment
- 1 blender (with a top opening)
Ingredients
- 3 egg yolks
- 1½ tablespoons lemon juice
- ⅔ teaspoon Dijon mustard
- ¼ teaspoon salt
- 1 pinch cayenne pepper
- 4.5 ounces butter
Instructions
- Melt the butter and heat it until it is hot.
- In the blender with a top-opening, place the egg yolks, adding mustard, lemon juice, and spices. Blend for about 10 seconds until well combined.
- Keep the blender on low speed and slowly, continuously add the hot butter in a thin stream.
- Continue blending until all the butter is incorporated and for a few seconds more.
- Serve the sauce immediately while it is still liquid. Enjoy!
Notes
Store the sauce in the refrigerator and consume within two days. If you need to reheat, do so slowly on low heat, preferably over a double boiler.
If you don’t have a top-opening blender, use a whisk and mix manually with quick movements.
