What is Hollandaise Sauce? Most of us learn about Hollandaise Sauce the first time we eat eggs benedict. And we think, “Mmmm…That sauce is delicious!” However, you also think, “Hollandaise must be hard to make.” Let’s explore.
What is Hollandaise Sauce?
Simple answer. Eggs, butter, and lemon juice. But here is where it gets tricky. Hollandaise requires attention and cooking skill to master. Unfortunately, there are no short-cuts, secret tips, or InstaPot recipes. You can buy pre-made sauces and dry mixes, but there is nothing that compares to freshly prepared Hollandaise sauce.
“Hollandaise, I would like to pour it over my head and just rub all over myself.”Wylie DuFresne (New York Chef)
OK, we might have an HR issue with that comment, but he is a chef and we know they don’t always follow the same verbal etiquette rules we do. Look no further than Gordon Ramsay.
Why is Hollandaise Sauce hard to make?
The answer is in the ingredients-Butter & Eggs. Notably, the consistency of butter and eggs changes quickly, even with small changes in temperatures. For this reason, the sauce is designed to be served warm, fresh from the sauce pan. Also, the process of slowly adding butter and whisking (and whisking) until you achieve the perfect consistency is not appealing to our busy lifestyles. On the other hand, fresh Hollandaise is an especially delicious sauce. For that reason, it belongs in your cookbook and is a sauce you should learn to cook from scratch.
Store bought Sauce and Mixes
Presently, many supermarkets sell pre-made Hollandaise sauce. As a whole, these sauces are quite good and save you the heartache of making it from scratch. Although we advocate making your own sauce, convenience should be considered. Surprisingly, even the inexpensive dry packet mixes produce a good sauce. For instance, here is a review of Trader Joe Hollandaise sauce. ( read article )
Eggs Benedict is a treat
You should reserve Eggs Benedict for special occasions. Anniversary, Christmas morning, Valentine’s day, or the first day of spring. Once you master of few techniques, you can serve it on a regular basis.
Eggs Benedict with fresh Hollandaise Sauce
- 1 egg yolk
- 1 tbsp lemon juice
- 2 tbsp water
- 1/4 cup butter (cut into cubes)
- 2 fresh eggs
- 1/2 avocado
- 1 tomato
- 4 slices Spanish ham (cooked)
- 1 tbsp olive oil
- 1/2 tsp chives
- 2 slices whole wheat bread
- In a stainless bowl over simmering water or in top of a double boiler, whisk continuously and vigorously egg yolk, salt, cold water and lemon juice.
- Add the butter a cube at a time, whisking constantly and adding another cube when the previous one is incorporated completely. It is important that the butter is at room temperature and added a cube at a time, so that it doesn't take too long to be incorporated. Mixture should thicken and double volume. The cooked sauce should have the consistency of very lightly whisked thickened cream Remove from heat and set aside.
Making Poached Eggs
- In a saucepan of salted boiling water, break the eggs into, one at a time. Poach for 2 to 3 minutes or until the desired "doneness". Normally, the yolk should be runny and the white cooked but still wobbly. Drain the eggs and place on a plate lined with paper towels.
Plating Eggs Benedict
- Using a toaster, toaster oven, or oven set at 400°F, toast 2 slices of whole wheat bread until golden brown. Drizzle with olive oil.
- Top with creamy, buttery, green avocado slices. Slice the tomato and place them on top of avocado. Tear Spanish ham into pieces and put on each slice of bread.
- Place 1 egg on top. Spoon a few tablespoons of hollandaise over eggs. Top with dried chives and pepper. Serve immediately and enjoy.
Eggs Benedict is genius. It’s eggs covered in eggs.Wylie DuFresne (New York Chef)
Eggs benedict nutrition notes
Although Eggs benedict is a breakfast treat, it also is a nutritional nightmare. That is to say, 1200 calories, 98 grams of fat, 680 mg of Cholesterol, 1840 mg of Sodium and 40 grams of Carbohydrates pretty much eliminates this delectable treat from virtually every popular diet. Although this may be true, we find a special occasion to enjoy an incredible plate of Eggs benedict several times a year.