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How to Make Hollandaise Sauce, Plus Common and Creative Uses for It

Updated on April 15, 2017

Hollandaise sauce is possibly the most finicky of sauces to make, but poured over the freshest of asparagus, well worth the hassle.

How to Make Hollandaise Sauce

Ingredients:

  • 1/2 lb of unsalted butter
  • 3 egg yolkes
  • 1/2 oz cold water
  • 3/4 oz of freshly squeezed lemon juice
  • salt and cayenne pepper to taste


Instructions:

  1. Clarify butter.
  2. Beat egg yolks until creamy, then combine with water and lemon juice in a bain marie (that's a bowl over pot with boiling water and works better than double boiler; easier to stir because of the bowl's rounded bottom).
  3. Slowly add butter while constantly stirring with a whisk. If sauce thickens too much add few drops of water or lemon juice. Add salt and cayenne pepper to taste.

Tips:

  • Warm Butter, Not Hot Butter: It's important to remember to work with warm, rather then hot, butter, as the chances of curdling will be less. If per chance the sauce does look curdled, there's no reason to panic. Just gently whisk in another egg yolk.
  • Don't Leave the Sauce Out: It's a health risk. Do not leave the sauce out for more then 1 1/2 to 2 hours.
  • Lighter Version of Sauce: Try replacing the butter with 1/2 cup + one teaspoon of olive oil. Chances of it curdling are slightly higher but in that case add another egg yolk and a small teaspoon of plain yogurt.

Common Uses:

  • Poured over a new spring crop of blanched asparagus. Mmmm good.
  • Also great over Brussels sprouts. Especially fresh from the garden, just after the first light frost hits them.
  • Eggs Benedict is maybe the most famous use of hollandaise sauce. Place poached egg on top of lightly toasted English muffin. Add a few spears of asparagus. Pour sauce over, and sprinkle with some extra cayenne pepper. Dinner served.

Some Creative Dishes:

  • Over Broccoli and Cauliflower: Place blanched broccoli and cauliflower in an oven safe dish. Sprinkle with salt and pepper to taste. Cover with sauce, sprinkle with 1/4cup of grated old cheddar cheese & 1oz of breadcrumbs. Place on broil only until cheese melts 2-3 minutes. Serve immediately; perfect with a pork or beef roast.
  • Pasta Casserole: Cook rotini or fusilli noodles al-dente. Slice very thinly (using a mandolin slicer or food processor) 2 carrots, 2 stalks of celery and 2 small zucchini. Add a medium chopped onions. In a pan with small amount of olive oil stir fry veggies until soft. Combine veggies with noodles. Sprinkle with 1/4 cup of shredded asiago cheese and 2 tablespoons of bacon bits. Salt and pepper to taste. Place under broil until cheese melts slightly 3-4 minutes. Remove from oven let stand 5 minutes cover with generous amount of sauce. Serve with a fresh garden or spinach salad.
  • Green Bean Side Dish: Fine string cut green beans, one medium red bell pepper finely chopped, 1 medium vidalia onion finely chopped. Blanch green beans. Meanwhile caramelize onion in a small amount of olive oil. Add blanched beans and red pepper keep over heat only until red pepper is soft. Salt and black pepper to taste. Pour hollandaise sauce over veggies and serve immediately. Nice as a side with a steak or pork chop. (my favorite)
  • A Lebanese Twist: My brother-in-law's Lebanese roots show through in this next dish. (As I don't like Okra, it's not my fave.) Blanch okra in water with some lemon juice. Caramelize 2 large chopped onions in a little olive oil. In oven safe dish layer slightly browned and crumbled pita bread (excellent way of using up left over not so fresh pita bread), strained okra, caramelized onion, 2 cloves of crushed garlic. Sprinkle with sumac spice (available at all Middle Eastern Stores) and allspice. Salt and pepper to taste. Dribble or spritz a bit of olive oil between layers. Place in 400 degree Fahrenheit oven for about 10 -12 minutes. The Lebanese way of making the sauce is to add a small amount of plain yogurt. Pour sauce over casserole and sprinkle with roasted sesame seed. Serve immediately great with lamb or mutton.

Enjoy.

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    • profile image

      dragomoon 3 years ago

      I love the Hollandaise sauce I actually made put it on asparagus it was wonderful

    • vespawoolf profile image

      vespawoolf 5 years ago from Peru, South America

      It's nice to hear from you, Zsuzsy Bee. Going somewhere with no internet reception sounds wonderful! I hope you enjoyed the trip and welcome back. : )

    • Zsuzsy Bee profile image
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      Zsuzsy Bee 5 years ago from Ontario/Canada

      vespawoolf, how are you? Sorry for not replying earlier, I was away, with almost no internet reception. The casserole is yummy, that's for sure. Thanks for taking a look and for commenting.

      regards Zsuzsy

    • vespawoolf profile image

      vespawoolf 5 years ago from Peru, South America

      I've always made hollandaise for more traditional uses, but I like the idea of your pasta casserole. Sounds yummy and creative!

    • Zsuzsy Bee profile image
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      Zsuzsy Bee 5 years ago from Ontario/Canada

      Hiya Peanutbutterwine, I absolutely love cooking, especially cooking for someone other than just myself, so when I get a chance to have company I go all out. My hollandaise sauce recipe is one of my family and friends fave. I made it enough times over the years that I find it easier to make it from scratch than from a box...

      Good luck with yours.

      regards Zsuzsy

    • PeanutButterWine profile image

      PeanutButterWine 5 years ago from North Vancouver, B.C. Canada

      I have to say; I am a hollandaise and Bernaise monster but have never made it from scratch! sacralige, I know....lazy me, I buy those packages...add milk and butter, (you lazy lady =me)! Cant wait to finally make my own!

    • Zsuzsy Bee profile image
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      Zsuzsy Bee 6 years ago from Ontario/Canada

      susan with an 's', thank you for taking a look and for commenting.

      regards Zsuzsy

    • profile image

      susan with an 's' 6 years ago

      Meant to also comment on Kristen's post. My mom only makes Eggs Bendict Christmas morning and she uses a food processor/microwave oven recipe. Regular whisking at stages in the recipe are the key, I believe. And adding lemon juice. It sure tastes delicious every Christmas . . . perhaps because someone has made it for me? And Santa has arrived? Try it, girl!

    • profile image

      susan with an 's' 6 years ago

      Thanks for your many suggestions for left-over hollandaise sauce. I also happened to blanche some green beans today, so I'll try the L/Os with them & red pepper/onion sauté. But I also appreciated the other ideas . . . esp. brussel sprouts (which I love, but others might find more palatable with the sauce) and omelets (Smoked salmon perhaps or crab?).

    • Zsuzsy Bee profile image
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      Zsuzsy Bee 6 years ago from Ontario/Canada

      Victoria Lynn thank you for taking a look and for commenting. I love Hollandaise on asparagus or broccoli the most.

      regards Zsuzsy

    • Victoria Lynn profile image

      Victoria Lynn 6 years ago from Arkansas, USA

      Love Hollandaise sauce. It's also good on omelets, which I love. Thanks for the post. I'll have to follow you for more great recipes, and I also want to check out your gardening tips! Thanks!

    • Zsuzsy Bee profile image
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      Zsuzsy Bee 6 years ago from Ontario/Canada

      kala thanks for taking a look and for commenting.

      regards Zsuzsy

    • profile image

      kala 6 years ago

      I love Hollandaise sauce on grilled salmon topped with garlic prawns, grilled aspargus, and chunks of crab meat. Mmmm I'm going to try the casserole tonight....i'll let you know how goes.

    • Zsuzsy Bee profile image
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      Zsuzsy Bee 6 years ago from Ontario/Canada

      Salt I only use lemon juice. I have never tried vinegar nor do I know if limes would work. I strictly follow the recipe as I do not want to take a chance of the sauce curdling

      regards Zsuzsy

    • salt profile image

      salt 6 years ago from australia

      I love hollandaise sauce and always used vinigar! The lemon juice sounds great - wonder if it works with lime?

      Great layout too. Thankyou.

    • Zsuzsy Bee profile image
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      Zsuzsy Bee 6 years ago from Ontario/Canada

      Kristin, as far as I'm concerned the microwave is a fabulous 're-heating leftovers' machine and a perfect rice cooker, not much else. I wouldn't even want to attempt anything like a hollandaise sauce in the microwave.

      Go girl, if you can accomplish it good for you.

      thanks for stopping by

      kindest regards Zsuzsy

    • profile image

      Kristin 6 years ago

      I've put hollandaise sauce on pasta before (with nothing else) and although it could quite possibly be one of the most delicious things I've ever eaten, it was probably the unhealthiest.

      Have you ever tried the microwave method of hollandaise sauce (I'm a teen so I'm very lazy, and this is the only method that works for me)

    • Zsuzsy Bee profile image
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      Zsuzsy Bee 7 years ago from Ontario/Canada

      Habee on fresh asparagus is probably the most common. I was at a dinner party last month and they had served a spicey version of the Hollandaise sauce poured over charbroiled Tilapia.

      It was awesome, I'm trying to recreate the spicey sauce but haven't been successful yet. I will share once I get it right.

      hope you and the family are well

      kindest regards Zsuzsy

    • habee profile image

      Holle Abee 7 years ago from Georgia

      And I just serve it on asparagus! Thanks!

    • Zsuzsy Bee profile image
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      Zsuzsy Bee 7 years ago from Ontario/Canada

      Jan, always glad when you drop in for a visit. What a great idea to put the hollandaise over a stuffed crepe. Never thought of it, will make it this weekend for sure. Thanks for the idea.

      kindest regards Zsuzsy

    • askjanbrass profile image

      askjanbrass 7 years ago from St. Louis, MO

      My favorite use for hollandaise sauce is to put a little over a breakfast crepe. A light, thin crepe stuffed with eggs, mushrooms, and other vegetables goes great with a little hollandiase sauce. Cheers!

    • Zsuzsy Bee profile image
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      Zsuzsy Bee 7 years ago from Ontario/Canada

      Josedwwweb thanks for taking a look and for commenting.

      regards Zsuzsy

    • Josedwwweb profile image

      Jose Damaso Ramon 7 years ago from Bogota, Colombia

      Fresh food is great. It´s healthier and flavors are more tasty.

      Thanks a lot for this hollandaise sauce recipe. I love it with vegetables. Vegetables should not be cooked more than needed. For fresh salads and poached eggs hollandaise sauce is awesome.

      I love salads, pasta, vegetables and fresh food in general. A good tasty sauce is great on any green salad.

      Jose Damaso Ramon

      http://www.josedweblink.com

    • Zsuzsy Bee profile image
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      Zsuzsy Bee 7 years ago from Ontario/Canada

      MissTat, I always like to be on the safe side and common food safety should govern here. If you placed the leftovers in the fridge immediately and reheat it all only once I don't see anything going wrong with the sauce. It's not as if the sauce was served with raw eggs. Just make sure that the reheated food is hot right through I assume. To be honest I don't recall ever having enough left over that it needed to be reheated...and I can see it going a bit lumpy while reheating.

      I hope this helps regards Zsuzsy

    • profile image

      MissTat 7 years ago

      hi!

      I was wondering, if I make the pasta casserole dish with the hollandaise sauce, would it be OK for reheating, or should I just leave them sauce-less and put in the sauce once the pasta has been reheated?

      thanks!

    • Zsuzsy Bee profile image
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      Zsuzsy Bee 7 years ago from Ontario/Canada

      Deborah-Lynn I couldn't agree with you more about the garden fresh veggies. At this time of year I mourn my garden and start to miss the fresh stuff already.

      Hope you enjoy the recipe.

      regards Zsuzsy

    • Deborah-Lynn profile image

      Deborah-Lynn 7 years ago from Los Angeles, California

      Great receipe, I made a folder for my favs that I find in the Hubs, yours is added in there. I think garden fresh vegetables are better than candy!

    • Zsuzsy Bee profile image
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      Zsuzsy Bee 7 years ago from Ontario/Canada

      earner, thanks for taking a look and for commenting. I'll find your hub and link it here also.

      regards Zsuzsy

    • earner profile image

      Dedicated Content Curator 7 years ago from United Kingdom

      This is a great recipe - it inspired me to write up my old friend's instant hollandaise sauce recipe, so I've put a link in there back here to your page with the full-blown recipe on it.

      Thanks!

    • Zsuzsy Bee profile image
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      Zsuzsy Bee 8 years ago from Ontario/Canada

      Inigo thanks for taking a look and for commenting.

      regards Zsuzsy

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      Inigo Montoya 8 years ago

      ahh i absolutly love hollandaise... it's great on salmon with just a little bit of dill flavouring. delish!

    • profile image

      Iðunn 9 years ago

      whoa! I found it, it's right next to this one on the string along hubs! yay!!

    • profile image

      Iðunn 9 years ago

      wonderful. no, that is exactly the info I needed and it suits perfectly. I prefer fresh for my sides/veggies. also, I dislike overcooked veggies, so that's great.

      now can I bug you about carmelizing? :D I remember listening to it on emeril but now I can't remember what it was :p

    • Zsuzsy Bee profile image
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      Zsuzsy Bee 9 years ago from Ontario/Canada

      Iðunn! Blanching is just dropping fresh veggies into boiling water for a couple of minutes.

      If you're in a hurry frozen beans work just as well

      Zs

    • profile image

      Iðunn 9 years ago

      zsu, I will try it next big shopping and come back to let you know what my children think after I do. I'm going to have to look up blanching though. :O

      unless you want to save me some time and just tell me how. :D

    • Zsuzsy Bee profile image
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      Zsuzsy Bee 9 years ago from Ontario/Canada

      Iðunn! My X-mother-in-law thaught me. The only good thing I can come up with in the spur of the moment... (bad Zsuzsy not nice Zsuzsy me slapping my hand)

      My favorite is the green bean side dish..yum

      regards Zsuzsy

    • profile image

      Iðunn 9 years ago

      it's grand on eggs benedict and asparagus. I hadn't thought of it with casseroles. Nice.

      I love sauces and often try new and different ones for various stuff, usually over green beans.

    • Zsuzsy Bee profile image
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      Zsuzsy Bee 9 years ago from Ontario/Canada

      Okay! you can come too. I'll make enough. Zsuzsy

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      Tony 9 years ago from London UK

      Im free 7:30ish!!

      :)

    • Zsuzsy Bee profile image
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      Zsuzsy Bee 9 years ago from Ontario/Canada

      Kit-Kat! I have used a sauce made by Knorr it saves a bit of time. Naturally it doesn't taste quite as good as the one made from scratch but it's okay; if you add a bit of spices. It's also less hassle and less calories. Try the pasta casserole and the beans first. They are really yummy; especially if you try the ready sauces.

      Let me know what you think. regards Zsuzsy

    • Kat07 profile image

      Kat07 9 years ago from Tampa

      Zsuzsy, I need to move to Canada and be your neighbor! You have taught me so much in a short amount of time, and I am coming to value you very much.

      What is your experience with the mixes or jars of the sauce? Any good?

    • Zsuzsy Bee profile image
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      Zsuzsy Bee 9 years ago from Ontario/Canada

      I've got this lottery ticket for friday night. I'll pick my winnings monday morning first thing. I can book my flight shortly after. I'll have dinner ready for you tuesday night 7:30ish; suit you?

      regards Zsuzsy

    • Isabella Snow profile image

      Isabella Snow 9 years ago

      Sounds great - when you are coming over to cook for me? :)