Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Hollandaise Sauce (Quick, easy, foolproof) Recipe
Hollandaise Sauce is without doubt one of the nice basic sauces of the world that’s notoriously onerous to make by hand, even for seasoned cooks. This recipe makes use of a very easy blender stick methodology that takes 90 seconds flat with precisely the identical high quality!
Use for Eggs Benedict and steamed asparagus, and it’s additionally significantly spectacular with crustaceans resembling lobster, crab, prawns/shrimp and scallops.
This basic sauce is considered some of the technically difficult within the French cooking repertoire. Historically made with only a whisk and bowl set over a double boiler, it takes a great 10 to fifteen minutes of vigorous whisking. If the warmth is just too excessive you find yourself with scrambled eggs. Too low, then the sauce by no means thickens. If the butter cools an excessive amount of, it can break up. And if you happen to don’t whisk vigorously sufficient, then the sauce by no means emulsifies.
Although I can perceive that there’s a sense of accomplishment making Hollandaise Sauce the standard means, advances in know-how have given us the flexibility to make use of sooner, simpler methods that produces outcomes with precisely the identical high quality as hand-whisked.
So whereas I’m positive that {many professional} cooks in all probability scoff on the considered making Hollandaise Sauce utilizing a blender – or immersion blender, as is the case with this recipe – it makes troublesome sauces like Hollandaise Sauce not simply accessible to abnormal folks like myself, however useless simple and foolproof!
I favor utilizing a handheld blender slightly than blender jug as a result of it’s simpler to scrape out each drop of the dear sauce!
Right here’s what goes in Hollandaise Sauce: egg yolks, butter, salt, lemon juice and a pinch of cayenne pepper, if you’d like a contact of delicate heat.
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Egg yolks – from 3 giant eggs (and bought labelled as “giant” at grocery shops), every egg weighing 55 – 60g / 2 oz. Even bigger eggs may even work simply high quality. Smaller eggs could NOT work as a result of there’s not sufficient yolks to emulsify the butter amount. You want round 55g/1.9 ozyolks complete – if you happen to’re fairly in need of this, then add extra egg yolk (whisk an additional yolk to interrupt it up and pour in quantity required). The everyday composition of an egg is 60% whites, 30% yolk and 10% shell – do the maths!
Leftover egg whites – Right here’s my listing of what I do with them and all my egg white recipes will be discovered on this recipe assortment.
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Butter OR Ghee / clarified butter – butter is the fats utilized in Hollandaise Sauce. For a extra concentrated buttery flavour, you need to use ghee or clarified butter, if you happen to occur to have both readily available. However there’s no must get it particularly – you’ll see within the recipe that I discard the milk solids within the melted butter.
Ghee and clarified butter are the identical factor, and in a nutshell it’s butter with the milk solids eliminated (therefore “clarified”) to go away behind pure fats with a extra intense buttery flavour that additionally has the next smoke level than un-clarified butter. It may be utilized in issues like sauces, resembling this Lemon Butter Sauce for Fish, to make Butter Popcorn with out it going soggy, and by the bucketload in Indian curries resembling all people’s favorite Butter Chicken and Tikka Masala;
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Lemon juice – for a contact of tang. In pure, classical Hollandaise Sauce made at high quality eating eating places, the tang usually comes from vinegar infused in a single day with a delicate flavouring which is then diminished right down to a glaze. That’s usually not required for selfmade Hollandaise Sauce – lemon does simply properly! PRO TIP: the quantity of lemon used comes down to non-public style, however when adjusting, keep in mind the usage of the sauce. For Eggs Benedict, the sauce is combined up with numerous different stuff so the depth of tang is diluted, so make it a bit tangier than you need. If poured over asparagus or different non-porous issues, then make the sauce precisely as tangy as you need the top consequence to be.
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Salt – as with the tip for lemon juice, regulate the saltiness primarily based on what you’re utilizing it for. The ham, bacon or smoked salmon used for Eggs Benedict is salty, so the sauce doesn’t must have an excessive amount of salt in it. Should you’re utilizing it for plain steamed asparagus alternatively, you might prefer to make the sauce saltier. Should you’re utilizing it for pan fried fish that’s been sprinkled with salt, then make it much less salty. And so forth. Recipe as written offers two salt portions: 1) 1/4 tsp for Eggs Benedict and different “salted” meals; and a pair of) 3/8 tsp for plain unsalted steamed meals;
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Cayenne pepper – only a pinch, for a delicate contact of warmth. You need to use additionally sizzling sauces if you’d like – eg. a touch of tabasco. If you wish to use pepper, go for white pepper as an alternative of black so the flecks aren’t seen. In any other case, use finely floor black pepper.
PRO TIP: Separate fridge chilly eggs however use at room temp
It’s simpler to separate yolks from whites when eggs are fridge chilly as a result of the whites are tighter. Nevertheless it’s higher to make use of yolks as soon as they’re at room temperature as a result of then they’re nearer in temperature to the recent butter so:
- There’s much less threat of the butter solidifying when it hits ice chilly yolks – this could trigger lumps or make the sauce break up;
- The nearer components are in temperature when mixed, the higher and simpler they combine (or emulsify, on this case). Therefore why cake recipes name for components to be at room temperature; and
- Hollandaise is finest served heat or at room temperature, and is a ache to reheat (as a result of it’s a must to be so cautious to not cook dinner the eggs). Hotter yolks = hotter sauce.
And right here’s find out how to make Hollandaise Sauce – the simple means! I favor to make use of a handheld blender stick as a result of getting the sauce out of a blender is annoying, and I at all times really feel such as you lose an excessive amount of. These items is effective! 😂
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Discover a tall-ish, flat-bottomed container like a jar to make sauce in – the proper formed container right here is vital. Top – Or not it’s quick sufficient that the blender finish simply contacts the underside, with sufficient headroom for the sauce to splash round inside as you mix; Flat-bottomed – It have to be flat-bottomed so the blades can suck and mix from the underside upwards successfully. I used a 500ml glass storage jar.
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Separate yolks, go away to de-chill – do that first whereas the eggs are fridge chilly as a result of they’re simpler to separate. The whites of heat eggs are runnier and yolks are softer, which makes them a bit tougher to separate neatly. It’s alright to have some egg whites with the yolks, however whenever you’re making issues like Pavlova, you need to by no means get yolks within the whites in any other case you possibly can’t whip them up right into a stiff foam! After you have the yolks in a bowl, go away them to de-chill for round quarter-hour – or half-hour, if it’s an icy chilly winter’s day in an heater-less kitchen! Learn “PRO TIP” part above for why we do that;
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Soften butter, stand to separate – soften the butter till sizzling, taking care to not have a butter explosion if utilizing the microwave (Tip: cowl with paper towel or tissue to entice warmth and soften extra evenly). Should you use a range, pour the butter right into a jug immediately. IMPORTANT: Butter have to be HOT, if it’s solely lukewarm, sauce is not going to thicken when butter is poured into the yolks. So you should definitely soften the butter simply prior to creating;
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Beat the yolks with salt, cayenne pepper, lemon and water – simply briefly, about 10 seconds on excessive with a handheld blender stick;
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Pour in butter SLOWLY over 45 seconds whereas blitzing (excessive velocity) – pouring slowly whereas mixing is essential to make sure your combination doesn’t curdle, that it emulsifies (ie yolks and butter combine collectively to turn into a thick creamy sauce slightly than staying runny) AND that the recent butter doesn’t cook dinner the yolks! The sauce will begin to thicken and look mayonnaise-like in a short time, round 5 seconds in, and you’ll know that your sauce is working. ALTERNATIVES: Should you can’t handle blitzing and pouring on the similar time, use a teaspoon as an alternative however you should definitely blitz when you spoon it in. Use a teaspoon for the primary 10 scoops, then you possibly can velocity it up by utilizing a tablespoon. OR, use a blender and pour the butter in whereas blitzing;
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Add lemon and cayenne – as quickly as all of the butter is blitzed in, the Hollandaise sauce might be a thick mayonnaise consistency – ie spreadable, slightly than pourable – and fairly yellow. At this stage, add lemon a cayenne pepper if utilizing, and simply blitz for five seconds or till included. This may make the sauce a pale yellow and skinny it out;
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Modify thickness – in case your sauce continues to be too thick, then add sizzling faucet water 1 teaspoon at a time till it’s skinny sufficient to be drizzled. Watch out to not make it too skinny – Hollandaise Sauce ought to utterly cowl the eggs in Eggs Benedict and never be so skinny that it turns into clear;
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Use instantly or preserve heat – if you happen to’re prepped and able to go, then use it instantly. Hollandaise Sauce needs to be served heat (it will likely be heat as quickly as you end making it) or at coolest, room temperature. Observe that it thickens because it cools.
See part beneath for find out how to reheat Hollandaise Sauce.
Hollandaise Sauce that cools from heat to room temperature will thicken barely however nonetheless be pourable and can be utilized. As soon as the sauce hits a sizzling poached egg say, it warms it up.
Fridge chilly Hollandaise Sauce could be very thick – it has a peanut butter consistency. It is advisable be extraordinarily cautious reheating it to make sure that you don’t cook dinner the eggs – even setting a bowl over one other boil with boiling water is unreliable and can make the eggs scramble as I came upon first hand!
I discover one of the best ways to softly reheat Hollandaise Sauce is to submerge a sealed container in a bowl of heat water no hotter than 50°C/122°F (simply very heat faucet water). Go away it for round 20 minutes, stir sauce, change the water and repeat, till it’s barely hotter than room temp and pourable.
See? It’s again to freshly made perfection!
This lovely sauce is like a sublime, pourable, higher model of Mayonnaise. It’s a brunch staple for Eggs Benedict, will immediately fancy up any steamed vegetable and since Hollandaise Sauce is wealthy but delicate, it’s a wonderful sauce for seafood. Particularly costly seafood, like lobster and scallops!
Listed here are some options:
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Eggs Benedict – with ham, smoked salmon or bacon, that is the basic dish that most individuals related to Hollandaise Sauce;
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Steamed Asparagus – the opposite basic strategy to serve Hollandaise Sauce;
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Fish – Use for any comparatively plainly ready fish fillets, resembling poached (salmon or trout are particularly good) or a easy pan sear like this Crispy Pan Fried Fish;
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Lobster – boil it, drain it, then serve with this sauce. Instantaneous fancy!
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Crab – it is a sauce that’s worthy of serving with candy crab meat!
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Prawns/shrimp – Hollandaise is a spectacular dipping sauce for peeled cooked plain prawns. Or particular person servings, aka Prawn Cocktail model, however drizzled with Hollandaise Sauce as an alternative of tossed with Cocktail Sauce;
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Poached chicken breast – an ideal sauce to create a simple, gentle but elegant chicken dish worthy of a cocktail party;
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Inexperienced beans, runner beans – steamed, boiled, or grilled, like asparagus are an ideal pairing;
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Artichokes – if you may get them and put together them, recent artichokes (merely boiled, or roasted/grilled) are wickedly good associates with hollandaise; and
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Steak – Béarnaise sauce is just hollandaise flavoured with tarragon, and one of many absolute basic sauces for steak. Whereas making correct Bearnaise is a bit more concerned, a easy shortcut is to only add chopped tarragon to hollandaise. Else, plain hollandaise as-is with steak continues to be a winner!
Principally, a bit Hollandaise Sauce will fancy up something. It’s like placing in your favorite sparkly earrings whenever you’ve thrown on no matter – it’ll carry immediate bling to even your daggiest outfit! – Johnsat x
Ingredients
- 3 egg yolks , from large eggs (55-60g / 2 oz each, Note 1)
- 1/4 tsp cayenne pepper or white pepper
- 1/4 tsp salt (or
- 1 1/2 tbsp lemon juice , plus more to taste
- 1 1/2 tbsp water
- 175 g/ 1 1/2 sticks unsalted butter , cut into 1.5 cm / 1/2" cubes (Note 2)
Instructions
- Place egg yolks in a tall narrow container that the blender stick fits in all the way to the base.
- Add water, lemon juice, cayanne pepper and salt. Blitz briefly to combine.
- Melt butter in a heatproof jug until hot (be very careful to ensure it doesn't explode if using microwave!). If you use a stove, pour into a jug.
- Let butter stand for just 15 seconds or so until the milky whites settles at the bottom of the jug. (Note 2)
- With the blender stick going on high, slowly pour the butter in a thin stream into the eggs over around 45 seconds. Leave behind most of the milky whites in the butter – about 1 1/2 tbsp. (Note 2) Once all the butter is in, the sauce should be thick, creamy, smooth and pale yellow.
- Now blitz for a further 10 seconds, moving the stick up and down.
- Thickness: If too thick, mix in warm tap water 1 teaspoon at a time.
- Salt adjustment: Add a touch of extra salt if using for something non salty like asparagus, leave salt as is if pairing with salty foods like Eggs Benedict, steak, fish.
- Lemon adjustment: Make it slightly more tangy that you want if using for something like Eggs Benedict, steak or salmon (because it's diluted when you eat it, and also balances the rich food). But make it perfectly lemony to your taste if using for something like Asparagus.
- Using: Use immediately, or keep warm until required – if covered and wrapped in a tea towel, it will stay warm for 15 minutes. Use warm or at room temperature. Use warm tap water for loosening. See note for storing and reheating.
Notes
1. Egg yolks – separate the eggs when fridge cold, it’s easier. Use the method shown in the video (passing yolk back and forth between broken shell) or just crack it into one hand and let the whites slip through your fingers into another bowl.
You will need 3 large eggs, sold labelled as “large eggs” at grocery stores, weighing 55 – 60g / 2 oz per egg (industry standard).
Larger eggs (eg jumbo) will work fine. Smaller eggs may NOT work because there’s not enough yolks to emulsify the butter properly. You need around 55g/1.9 oz yolks – if you quite short of this, then add more egg yolk (whisk an extra yolk and pour in amount required). The standard weight of an egg is comprised of 60% whites, 30% yolk and 10% shell – do the maths!
Leftover egg whites – Here’s my list of what I do with them and all my egg white recipes can be found in this recipe collection.
2. Butter – the milky whites that settles at the bottom of melted butter is the dairy component in butter, and the clear yellow fat on top is 100% pure butter fat which is where all the flavour is. For the best flavour, leave behind most of the milky whites. If some gets in, it’s really no problem (in fact many recipes just use all the butter).
I usually leave behind around 1 to 2 tbsp butter.
For a true restaurant grade Hollandaise sauce, use ghee or clarified butter instead – this is the butter minus all the milk solids, and it will rock your Hollandaise Sauce to the highest level!
3. Storage – leftovers can be kept in an airtight container for up to 2 days in the fridge. To reheat, if you have a super airtight container then submerge it in a bowl of very warm (but not scalding hot) tap water for 20 minutes. Stir, change water, repeat as necessary until it’s back to freshly made perfection.
If your container is not airtight, then transfer to bowl, cover, then use a ramekin or similar to elevate it in a bowl of warm water.
If you’re brave, you can also microwave in 10 second bursts on low – this makes me nervous, but it has worked.
Warm tap water can be used to loosen as needed, but use with caution (can’t undo runny Hollandaise!).
Not suitable for freezing.
4. Recipe source – Immersion blender method adapted from Serious Eats but quantities are my own (their recipe is way too thin).
5. Nutrition per serving, assuming 8 servings (there’s enough sauce to coat 8 eggs for Eggs Benedict). Makes around 1 1/4 cups straight out of the blender (it’s slightly aerated).
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