Homemade hollandaise sauce that’s rich and creamy, and thick yet delicious. The best part, is that it’s super easy to make.
In only 5 minutes, you’ll have this classic sauce that pairs well with breakfast or brunch, such as avocado toast with a fried egg, or eggs Benedict.
Farm Fresh Eggs
For this recipe I use our own farm fresh eggs. Which is great when there is an over abundance of eggs. This also gives the hollandaise sauce a deep and rich yellow coloring, that comes from the golden yolks of farm fresh eggs.
Grass-fed Butter
Another ingredient we use, is grass-fed butter. I know, I know… it’s not dairy free. However organic grass-fed butter is packed with nutrients, and is very creamy. I’ve also used an organic ghee when I was having trouble with dairy, because ghee is very low in lactose and casein. This doesn’t work for someone with a true dairy allergy, but may be a decent option for a mild intolerance.
How to Prepare
One thing that I learned with this recipe, is that it only works well under two circumstances. First, you need to start with eggs that are room temperature. Cold egg yolks make it more difficult for the hot butter to actually be hot.
Second, is to use an immersion blender. I’ve wasted batch after batch trying to get this hollandaise sauce to emulsify in my blender. It never worked, the mixture would just hide out under the blades and never emulsify. The only way I’ve gotten it to work well is in a jar with the immersion blender. This method gets every last drop to emulsify, and it’s lovely.
Heating the Butter or Ghee
There are 2 decent option for heating the butter. First, is in the microwave. This method will take about one minute. And make sure you cover it, because hot butter splatters… everywhere.
Second option, is to simply heat on the stovetop until it comes to a boil. Either way, the butter needs to be as close to that boiling temperature as possible when it gets poured into the blending egg mixture. If it’s not, it won’t turn out as expected tho it will still taste delicious.
Storing leftovers
If you need to store leftovers, you can put it in an airtight container and put it in the refrigerator. But please know that you won’t be able to reheat this sauce. Trust me, I tried. It turned into scrambled eggs. Albeit, they were pretty tasty. But it defeats the purpose of it being a sauce. So remember serve fresh when warm, or cold later.
Let me know in the comments if you enjoyed our hollandaise sauce!
Equipment Needed:
Hollandaise Sauce - Easy and Delicious
Ingredients
- 3 Egg yolks room temperature
- 1 tsp Dijon mustard or spicy brown if preferred
- 1 tbsp Lemon juice also room temperature
- 6 tbsp grass-fed butter, heated until boiling or ghee
- Pinch salt
- Pinch Cheyenne pepper optional
Instructions
- Combine in jar all ingredients except the butter, and room temperature or slightly warmed.
- use stick blender to blend together the egg mixture.
- Slowly pour in the hot butter, while blending together until emulsified
- Serve warm
