This is just a quick and easy hollandaise sauce recipe that you can use for eggs Benedict and eggs Florentine.
This recipe does not result in a sauce that is super thick or creamy. To be honest, I also love the McCormick packets for instant hollandaise. It’s really simple and mindless, so for a good alternative, I’d recommend that brand!
I have a new method of making this sauce that produces a creamier, richer sauce. During the process of making this, there were many ups and downs, but it was, in the end, a success! It all started one summer morning during a Food Network TV binge. I watched an episode of the Pioneer Woman in which she made eggs Benedict with a creamy, delicious-looking hollandaise. Taken in by her country charm and casual demeanor, I immediately decided to try out her recipe. So, I texted my fiancé, “we’re not having pasta tonight– we’re having eggs Benedict.” Now, the Pioneer Woman puts all the ingredients into a blender, which sounds too easy to be true– and that is exactly how worked out for us. Somehow, I managed to curdle the mixture (which is all but unsalvageable when it comes to making a smooth, creamy sauce). After many desperate attempts at saving my creation (including the use of flour, corn starch, and more heat), I slammed the broken sauce onto the counter. As I watched the little, curdled chunks slide down the bowl, I felt my stomach growl and my hopes sink. Maybe we would not be having eggs Benedict tonight with a creamy Pioneer Woman sauce, maybe we would be eating In- N- Out. Extremely exasperated and frustrated, I left the kitchen for a moment and just did a bit of research on how thick sauces work. Chemically, there is a TON going on, so for me the blender method was probably not great as it separated me from the temperature of my ingredients too much. I need to be in full control when making a sauce like this. So, I came back into the kitchen and got out a pot. I read that clarified butter actually makes for a creamier sauce, so I strained out all of the curds and crap from my previous attempt, and ended up with a 1/2 cup of clarified butter. What a happy accident! Paying very close attention to my mixture and its temperature the entire time worked for me. It used more pots and pans at the end of the day, and we used a buttload of egg yolks (whoops), but I’ve got it down! We did not have blender, Pioneer Woman hollandaise that night, but we did have some damn good eggs Benedict. For some folks, the blender method might be awesome and convenient. If you are savvy enough to get the chemistry right on that one, bravo!! For me, that just did not work at all. I found the old fashioned route to be much more successful, and (in the end) it resulted in a delicious hollandaise experience! Hollandaise Sauce makes about 4 servings Ingredients 2 egg yolks 1 1/2 teaspoons water 1/2 cup salted butter (clarified butter if you want an extra creamy sauce) 1/2 lemon, juiced 1 1/2 teaspoons kosher salt 1 teaspoon ground black pepper optional 1/2 teaspoon minced, fresh rosemary pinch of paprika pinch of cayenne First, separate out the egg yolks from the whites. I like to put the whites into a plastic container. You can refrigerate them for a few days and then use them for a nice, healthy omelet or scramble. In a small saucepan, whisk the egg yolks and water over medium heat. Many people use a double boiler for this, but I like complete temperature control, so if the mixture starts simmering, I pull the pot away from the heat! Whisk the egg yolks and water over the heat constantly. Keep going until they become thick and ribbony, pulling the pot away from heat if you see any signs of simmering. This will take some time, usually around 5 minutes. Make sure you don’t see any signs of curdling, and use your whisk to stir even the edges of the pot. Once you’ve formed the sabayon, you can add in the butter and lemon juice. Melt the butter in a saucepan or the microwave and set aside to cool. Make sure that the butter has cooled enough not to cook the egg yolks before folding them in. I was lucky enough to have royally screwed up so many things already, that I at least had my butter melted and on standby. It might be a good idea to melt the butter first, just to make sure it has cooled enough while you make the sabayon. After the butter has cooled, fold in the egg yolk mixture and whisk to combine. Add in the lemon juice, salt, and pepper. If you would like to add in any of the extra spices, you can do that last, or even use them as a garnish for the Benedict. Add to the assembled eggs Benedict and enjoy!