Easy Hollandaise Sauce

Eggs Benedict with Sauce Hollandaise

Our easy hollandaise sauce is the perfect sauce for any dish, from crepes for main dish recipes such as our Eggs Benedict Crepes to a sauce for asparagus.

It's tangy, creamy, and its bright yellow color adds instant eye-appeal to your plate. We adjusted the traditional recipe to make it quick and easy to prepare.




The traditional recipe is a little tricky because the directions include carefully heating the egg yolks in a sauce pan without cooking them, a delicate balancing act for such a finicky ingredient as egg yolks.

According to Julia Child: "Balky and recalcitrant when abused, egg yolks are graciously amenable when treated with tender understanding."

Our easy hollandaise sauce recipe relies less on tenderness than the magic of the electric blender, which will keep your hands free while slowly streaming in the melted butter.

If you want to know, which blender I recommend for any and all "crepe batter work" as well as other cooking, read my review of my two favorite blenders here: KitchenAid Speed Blender and Cuisinart PowerBlend Duet Blender and Food Processor.

Ingredients:

  • 3 egg yolks
  • 4 tbsp of butter
  • 6 peppercorns
  • 3 tbsp of white wine vinegar
  • salt and pepper
  • 1 tbsp of chopped dill (optional)

Instructions to Make the Sauce Hollandaise:

Combine vinegar and peppercorns in small saucepan over medium heat. Bring to a simmer and reduce to 1 tbsp of liquid. Remove peppercorns.

Melt butter in microwave, and set aside.

Place egg yolks in blender and mix on highest speed. Through the hole in the lid, with the blender still set on high, slowly stream in the reduced vinegar and butter to the eggs. The mixture will thicken into the consistency of cream.

Season with salt and white pepper. Serve immediately over crepes and top with dill.

Yield: ¾ cup


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