Where’s your favorite Eggs Benedict ever?? Mine is now in my own kitchen after years of refining my Hollandaise Sauce. It’s not as hard as you think as long as you are very careful and don’t stop whisking!
Hollandaise Sauce is hands down my favorite sauce in the entire world. There’s nothing like popping the yolk of a poached egg cloaked in a creamy and velvety hollandaise sauce. I can’t wait for you to bring this decadent breakfast or brunch item into your kitchen!
Grass-fed Butter: I always use grass-fed butter and here’s why! When cows are grass-fed, they produce milk with more healthy fats and fat-soluble vitamins, a better omega-3 to omega-6 ratio, and fewer toxins. In contrast, when dairy cows eat grains, they become sick, malnourished, and weak. This means butter with fewer nutrients, more omega-6, and traces of the added hormones and antibiotics used to keep the sick animals alive. Grain-fed dairy is also more likely to contain mold and toxins from moldy grains used as feed. When possible, always go with grass-fed butter!
Tips from Chef Michaela
The key to a beautiful and creamy hollandaise sauce is to simply never stop whisking until the sauce is finished and you remove it from the heat. If you stop whisking, you’ll end up with scrambled egg sauce!!
I also don’t recommend storing this sauce. It truly is best to be eaten in one sitting, so splurge a little and truly indulge!
- Double boiler or metal glass bowl that fits nicely into a small pot with 1" simmering water in the bottom
- 3 egg yolks
- ½ tbsp fresh squeezed lemon juice
- 1 tbsp water
- 1 stick grass-fed butter salted
- Using a double broiler, whisk together egg yolks, lemon juice, and water.
- DO NOT stop whisking until the sauce is finished and you remove from heat or you'll end up with scrambled eggs!
- Once the mixture slightly thickens and you can see whisk streaks on the bottom of the bowl, add 1 tbsp butter at a time until fully melted. Continually add the butter until you've added the entire stick.
- If the mixture starts to get the slightest clumps or thickens quickly, remove from the heat and whisk rapidly.
- If it gets too thick, add a little water. Only reheat on the double broiler, always whisking!
- At the end, you should have a velvety sauce ready to spoon over poached eggs on top of a toasted english muffin!