The Best… Easy Hollandaise Sauce Recipe
Hollandaise sauce can be intimidating. I know I was intimidated by it until I decided to try to make it from scratch. I found an easy Hollandaise sauce recipe and figured I’d have a go of it since I had found white asparagus in the late spring. And white asparagus must be topped with Hollandaise sauce. It think it is a rule written in stone somewhere. It was a success.
A Hollandaise sauce is a rich sauce made with butter, eggs, Dijon mustard, lemon juice, cream, and sugar. All simple and basic ingredients. When whipped together, it is heavenly. It goes with beef, veal, pork, eggs, and seafood as well as veggies. I like it over white asparagus. Another favorite in our house, is Eggs Benedict which once you have the sauce, it is not as scary. Anything topped with the sauce suddenly becomes luxurious, special, and fancy. Perfect to make a meal a special one.
Easy Hollandaise Sauce Recipe
- 1/2 cup or 1 stick unsalted butter
- 4 large egg yolks
- 1/2 cup heavy cream
- 2 tablespoons lemon juice
- 1/4 teaspoon sugar
- 1/2 teaspoon Dijon mustard
- Cut the butter into four pieces and place in a 1-quart glass measure or bowl.
- Microwave, covered with a paper towel, on high, until almost melted (about 45 seconds to 1 minute).
- Remove butter from the microwave and stir until completely melted.
- Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose.
- Beat the yolks well with a whisk or fork, then add to the butter and stir well.
- Add cream, lemon juice, and sugar to egg mixture and stir well.
- Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork.
- Remove sauce from microwave and stir in the mustard.