Golden Hollandaise Sauce: The Perfect Embellishment for Eggs Benedict
Homemade Hollandaise Sauce for Eggs Benedict: Elevate Your Brunch Game
That vibrant, yolk-yellow sauce that instantly brings Eggs Benedict to mind? It’s Hollandaise, and it’s surprisingly simple and incredibly delicious to make at home! Crafted with an egg yolk base, this sauce boasts a rich, buttery flavor that perfectly complements poached eggs and toast. I’m thrilled to share this easy recipe that requires minimal ingredients and effort, yet delivers a restaurant-quality finish. Perfect for a weekend brunch treat or to impress guests.
Ingredients
- 2 large egg yolks
- 20g unsalted butter
- 1 tsp fresh lemon juice
- 0.5g fine salt (about a pinch)
- Freshly ground black pepper (to taste)
Cooking Instructions
Step 1
Begin by gently melting the butter. Since the amount is small, using a mini saucepan or even a small pot specifically for sauces works well. Melt the butter over low heat until it’s completely liquid and clear, being careful not to let it brown. This clarified butter will form the rich base of your sauce.
Step 2
Next, carefully separate the yolks from two fresh eggs. Place the egg yolks into a clean heatproof bowl. Ensure no trace of egg white is mixed in, as this is crucial for achieving the perfect smooth and emulsified Hollandaise.
Step 3
Whisk the egg yolks until they become pale and slightly frothy. Since the quantity is small, a mini whisk or an immersion blender’s whisk attachment is ideal for this task. Continue whisking until the yolks are visibly lighter in color and have a creamy consistency.
Step 4
Add the fresh lemon juice to the whisked egg yolks. The acidity from the lemon juice not only adds a bright, tangy flavor but also helps to cut through the richness of the butter and yolks, creating a balanced taste. Stir until well combined.
Step 5
Season the mixture with a small pinch of fine salt. Salt enhances all the other flavors and is essential for a well-rounded sauce. Stir the salt into the yolk mixture until evenly distributed.
Step 6
Add a pinch of freshly ground black pepper. This provides a subtle warmth and complexity to the sauce. You can adjust the amount to your preference. If you prefer a cleaner finish or want to control the pepper flavor at the end, you can also add this just before serving.
Step 7
Now, it’s time to emulsify! Place the bowl with the yolk mixture over a saucepan of simmering water (a double boiler setup), ensuring the bottom of the bowl doesn’t touch the water. While whisking continuously, slowly drizzle in the melted butter, a little at a time. This gradual addition and constant whisking are key to creating a stable emulsion.
Step 8
Continue whisking and adding the butter until the sauce thickens to a rich, velvety consistency, resembling a smooth custard. It should coat the back of a spoon. Once thickened, remove the bowl from the heat immediately to prevent overcooking. Your delicious homemade Hollandaise sauce is ready to be served!
