Hollandaise Sauce Recipe

Hollandaise Sauce Recipe



Hollandaise sauce needs some precision, which makes it feel like a difficult sauce to crack, but all you need is a knack for temperature control. 

I like to make my Hollandaise sauce using the double boiling method (where a pot with water is almost boiling and a bowl is placed over the pot). Add the egg yolk in the bowl and place the bowl over the pot once you see signs of water starting to boil, next add a little lemon juice, and once the egg yolk reaches a temperature of 55 deg C (if you do not have a thermometer, a visual indicator is tiny bubbles on the edges of the egg yolk). Immediately pour the melted butter, little at a time and whisk well, till you get a pale coloured sauce. 

Here, I have used Whole wheat Sourdough slices are toasted with some butter and topped with sautéed mushrooms in some butter/ olive oil along with a dash of soy sauce, salt and pepper. Topped with slices or mashed avocado and finally topped with a perfectly poached egg and served with Hollandaise sauce 🤌🏼 

Hollandaise sauce can be used as topping on poached eggs, meat, grilled veggies or chicken and fish or also for eggs Benedict! Enjoy warm and immediately!

Ingredients: 

  • 1 large egg yolk
  • 1 1/2 tsp lemon juice
  • 60 gms Butter, melted
  • Salt and pepper as seasoning 


Instructions: 

  1. Double boil your egg yolk (make sure the bowl doesn’t touch the boiling hot water) and start whisking, when you see the bubbles in the sides of the water boiling, put the heat on simmer and you will start to notice bubbles on the sides of the egg yolk, gradually add the melted butter little at a time, and allow the butter to emulsify with the egg yolk while rapidly and continuously whisking to get a pale yellow sauce (make sure to whisk rapidly, or else too much fat can cause the sauce to split) 
  2. Can use seasonings if required.

Ps: I like my Hollandaise sauce semi thick, if you want a more drippy consistency add around a total of 100 gms melted butter for 1 large egg yolk and approx 1 tbsp lemon juice. 

Hollandaise has to be served immediately but if you want to serve it later you might as well store it in a preheated vaccum thermo flask.


Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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