Hollandaise Sauce is something I could just spoon into my mouth when I make it. It’s the thing I love best about Eggs Benedict. It’s also the perfect sauce for asparagus. Try it on a good steak or salmon and you’ll always be making Hollandaise sauce to put on top your steak and salmon.
Hollandaise Sauce can be intimidating, and it can “break” easily if you don’t pay attention to it. So let’s take some of the fear out of Hollandaise Sauce so you can make it. It’s not difficult, only takes 3 ingredients (4 if you want freshly cracked pepper), and takes just a few minutes to make, but you do need to keep a close eye on it.
Have all your ingredients ready before you start, that will make it easier and the process go faster. Separate your eggs and set the yolks aside (those are what you’ll need). Melt your butter and have it ready to pour in. And juice your lemons so the juice is ready. Now you’re ready to make your sauce.
Here are some variations to add to your Hollandaise Sauce to change up the flavor a bit if you want to experiment some different types of sauces:
- Add Italian Seasoning
- Mrs. Dash Seasoning
- Emeril’s Seasoning
- Rosemary-Garlic Seasoning
- Chili Powder
- Garlic Powder
- Onion Powder
- Dried Thyme
- Dried Oregano
- Smoked Paprika
This recipe, and 499 others can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.
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