Hollandaise Sauce
Hollandaise sauce is rich, buttery, and tangy — and it's far more versatile than just topping poached eggs!
Hollandaise Sauce
Ingredients:
3 egg yolks
1 tsp lemon juice
½ cup butter
Pinch of salt
Optional: pinch of garlic powder or cayenne for extra flavour
Method:
- Blend yolks & lemon:
Add egg yolks and lemon juice to a blender. Blend on medium speed for 20–30 seconds until slightly thick and pale. - Add butter slowly:
With the blender running on low, slowly drizzle in the hot melted butter in a thin stream. This will emulsify into a smooth, creamy sauce. - Season & serve:
Add salt to taste and blend briefly. Serve immediately, or keep in a warm water bowl for up to 1 hour.
Serving Ideas: This rich, buttery sauce isn’t just for eggs! Simple, satisfying, and endlessly versatile.
- Drizzle over poached eggs or steak or burgers
- Top grilled salmon or pork chops
- Pour over carnivore waffles or egg muffins
- Use as a rich dipping sauce for seared meats or bacon strips