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Hollandaise Sauce

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

CLICK HERE TO WATCH MY LIVE COOKING DEMO TO LEARN HOW TO MAKE THESE EGGS BENEDICT AND HOLLANDAISE SAUCE!

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.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Prep Time: 5 Minutes
Cook Time: 5 Minutes
Total Time: 10 Minutes
Servings: 4

Ingredients:

  • 3 large egg yolks, at room temperature
  • 2 Tbsp freshly squeezed lemon juice (the juice from about 1 lemon)
  • 1/2 cup (1 stick) unsalted butter, melted
  • Freshly cracked pepper (optional)

Instructions:

  1. In a small saucepan mix egg yolks and lemon juice together. Over a VERY low heat, or over a double boiler, slowly drizzle in the melted butter, while stirring constantly, until the eggs thicken. Serve immediately, or put into a carafe to keep warm until serving time. Sprinkle with freshly cracked pepper at serving time, if desired.

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