It isn’t clear if Hollandaise sauce was created in the Netherlands or in France, around the 16th century, but what I know is that Hollandaise is one of the five mother sauces in the French Haute Cuisine repertoire. Hollandaise sauce is usually served with eggs, asparagus or smoked salmon. My Hollandaise Sauce for Egg Benedict is fantastic for breakfast and is relatively easy to make, have a look!
Hollandaise Sauce for Egg Benedict
- 75 g butter, melted
- 1 egg yolk, at room temperature
- 1/4 tsp white vinegar
- 1/2 pinch of salt
- A splash of ice cold water
- Juice of half a lemon
- Melt butter in a saucepan and skim any white solids from surface. Keep the butter warm.
- Put 2 egg yolks, white wine vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan.
- Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes.
- Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.
To make eggs Benedict, simply poach an egg, serve it on sourdough bread and spoon over a generous helping of hollandaise.
Do you make Hollandaise sauce for Egg Benedict at home? What is your favourite breakfast dish?