What is the most common mistake in hollandaise sauce?

Hollandaise Sauce One common hollandaise mistake is overcooking the egg yolks , and there's no coming back from that. But the most common problem is that the emulsion breaks, and you see streaks of liquid butter instead of a uniformly creamy sauce.

What's the difference between Benedict sauce and hollandaise sauce?

It's what happens next that sets them apart: Hollandaise gets its acidity from lemon juice (sometimes vinegar) and is usually seasoned with salt, white pepper, and cayenne pepper. Béarnaise, meanwhile, builds upon hollandaise with white wine vinegar, shallots, tarragon, and other fresh herbs.

Why do we add vinegar to hollandaise sauce?

While many believe that a true hollandaise sauce should only contain the basic ingredients of eggs, butter, and lemon, Prosper Montagne suggested using either a white wine or vinegar reduction, similar to a Béarnaise sauce, to help improve the taste .

Why do I feel sick after hollandaise sauce?

Raw eggs are used in homemade versions of foods such as mayonnaise and hollandaise sauce. Unpasteurized dairy products. Unpasteurized milk and milk products — sometimes called raw milk — may be contaminated with salmonella . The pasteurization process kills harmful bacteria, including salmonella.

What to avoid in cooking hollandaise sauce?

"But there are a lot of ways things can go wrong. If you don't whisk fast enough or pour in your butter too fast it'll turn greasy and broken. Don't cook the eggs enough and it won't thicken properly. If you cook the eggs too much and you'll end up with clumpy, greasy, scrambled eggs.

What thickens hollandaise sauce?

How do you fix a runny hollandaise? Blenders tend to make runny hollandaise - it's usually because the butter was too cold and hasn't cooked the eggs enough to thicken them. To thicken a runny hollandaise, tip the mixture into a heatproof bowl set over simmering water and whisk over the heat until thickened .

What is broken hollandaise sauce?

What is Broken Hollandaise Sauce? If the sauce breaks while you're whisking or when you serve it on extremely hot food , you'll know. It'll become grainy and very thin and will actually be two separate liquids. If your sauce looks like scrambled eggs, your egg yolks are overheated. Unfortunately, you can't salvage this.

What sauce can I use instead of hollandaise?

There are a lot of scrumptious alternatives to hollandaise sauce. Béarnaise Sauce and Mock Hollandaise Sauce are great substitutes.

Which is better, hollandaise or bearnaise sauce?

You should choose it over hollandaise when you want a little more boldness and depth . The acidity in béarnaise can complement not only a seared steak, but also a hearty piece of grilled white fish or some pan-roasted mushrooms. Using béarnaise in place of hollandaise can also jazz up the aforementioned eggs Benedict.

What is the basic formula for hollandaise?

In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper . Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened.

What can I use instead of vinegar in hollandaise?

Any food acid will do . Lemon juice tastes better than vinegar but you could use lime juice, cider or balsamic vinegar or whatever. Maltaise is hollandaise made with the juice of blood oranges.

How hot should butter be for hollandaise?

Method. Before making the sabayon, melt the clarified butter and keep it between 130-140 degrees Fahrenheit (55-60 degrees Celsius) . In a stainless-steel bowl, whisk the egg yolks and cold water together until they triple in volume.

Can you eat broken hollandaise sauce?

If hollandaise sauce has split (broken), don't worry! You can still save it and make a delicious hollandaise . Get it hot again on the stove (just like you did when you melted the butter). Take a large bowl and add a teaspoon of warm water.

Easy Hollandaise Sauce - In Less Than 60 Seconds!

Jump to Recipe

This is the same great recipe, it was just time to give it a facelift.

This Easy Hollandaise Sauce – in less than 60 seconds! is unbelievably quick and easy to make. You’ll be putting up eggs benedict in a flash. The sauce is emulsified with a stick blender in a jar and is foolproof.

60 seconds is all it takes to make Hollandaise sauce. This immersion method using a stick blender is foolproof.
Making hollandaise sauce is super easy and saves the traditional method of whisking, and whisking, over a double boiler whilst slowly drizzling in the hot butter.
If there’s one sauce that has a reputation for being difficult to make it’s Hollandaise, but not anymore……

At a Glance This Is What You Need To Make Easy Hollandaise Sauce

Easy Hollandaise Sauce - In Less Than 60 Seconds! - Recipe Winners (2)

Pantry

unsalted butter
egg yolk
lemon juice
salt

Foolproof Hollandaise

Hollandaise is made using an upright container and a stick blender. Place your egg yolk, lemon juice, and water into the container and slowly start drizzling in the hot butter moving the stick blender up and down. Voila a minute later you’ve got a rich, creamy luxurious sauce. Too easy! Check out our 30 Second Whole Egg Mayonnaise made the same way.

Secret: The Jar Is Important

The most important thing to making this sauce come together is the jar, or vessel you use. It has to just fit the head of the stick blender neatly. It creates a vortex and combines the fats.
It is equally important that the jar has a flat, not rounded base. Ideally a jar holding about 500 ml ( 16 fluid ounces) is perfect for making this quantity.
It doesn’t require a dash to the shops to buy a special jar, it only requires a container that the stick blender fits snuggly. We’ve used a peanut butter jar and a vegemite jar on occasion so don’t stress about the container.
See how the stick blender fits snuggly in the photo’s below
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The Butter

As butter is the star in this sauce use the best quality, preferably cultured butter, you can afford. Cultured butter is creamy and more buttery in flavour as it contains live bacterial cultures and has fermented for a period of time.
Heating the butter and then pouring slowly onto the egg yolk cooks the egg yolk and by the time you’ve finished adding the butter you’ve got a rich, smooth and creamy sauce.

Easy Hollandaise Sauce - In Less Than 60 Seconds! - Recipe Winners (3)

Easy Hollandaise Sauce - In Less Than 60 Seconds! - Recipe Winners (4)

How To Keep Hollandaise Warm

Hollandaise sauce can be made ahead and kept warm. The best way we know of is to use a small thermos (vacuum) flask. Rinse the flask with boiling water to warm the metal before pouring in the sauce.
Failing that keep the sauce covered and place in a warm spot such an oven that has been preheated to warm then turned off.

Uses For Hollandaise Sauce

Hollandaise is of course the classic sauce used to make Eggs Benedict but don’t let your food adventure stop there. Now that you know how easy it is to make Hollandaise Sauce why not try serving it with

Steamed, or poached fish such as salmon
Steamed chicken breast
Asparagus with Hollandaise are perfect partners
Pour over fresh steamed vegetables such as broccoli, Brussel sprouts, green beans or fresh artichokes for a simple but oh so yummy side.
Thin slices of rare roasted beef
Lobster or fresh crab (if you’re feeling flush)

Easy Hollandaise Sauce - In Less Than 60 Seconds! - Recipe Winners (7)

Can You Reheat Hollandaise Sauce

Hollandaise sauce is notorious for splitting once cold and trying to reheat, but it can be bought back to warm by placing the sauce in a heatproof bowl over barely simmering water and watching it like a hawk, whisking gently till it’s just warm.
Some speak of reheating using a microwave with 50% power in short bursts of 5, or so seconds, and stirring gently in between bursts till just warm. As neither of us uses a microwave we can’t really vouch for this method.

What Can I Add To My Hollandaise sauce

You can add all sorts of flavours into the basic Hollandaise sauce such as:

Finely grated parmesan, or crumbled blue cheese
Fresh snipped chives, tarragon or fresh dill
Add a squirt of sriracha, or your favourite chilli sauce
Add a dollop of basil pesto, or wasabi
Smoked paprika hollandaise with crab cakes
Finely grated lemon, or lime zest for extra tang
Add a little curry powder

Watch How To Make Easy Hollandaise Sauce

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Troubleshooting The Immersion Blender Hollandaise Sauce

As quick and easy this method is, avoid the following problems:

Don’t whisk the egg yolk, lemon juice and water before adding the butter. All of the ingredients need to be mixed at the same time.

Use a container with a flat bottom that the head of the stick blender just fits into. The small space creates a vortex and allows the egg yolk to emulsify with the butter.

Be sure to lift the stick blender up and down. Hold the stick at the bottom of the container for 2-3 seconds then move the stick up and down as you slowly drizzle the hot butter in.

Don’t forget to rate this recipe and let us know what you thought when you make this fabulous Easy Hollandaise Sauce in the reviews below.

Yield: about a cup