Easy Sauce Hollandaise

You guys!! I did my first action shoot for this Easy Sauce Hollandaise! What is an “action” shoot you might ask?! In particular in the relation of talking about food 🤔? It is basically me – running up and down the stairs with various pots and pans trying to make the dish in my basement small photography space 🤣. The intent was for it to 1. Look good but also 2. for you to see even better than usually how to create this recipe step by step.

Asparagus season is upon us and this means we are celebrating one of my favorite times of the year! Germans have a very long tradition of eating asparagus. Predominantly the white kind. And we do eat it with either melted butter or a Sauce Hollandaise. Well, this girl (🙋🏼‍♀️) did not even know the ingredients of a Sauce Hollandaise until she moved to the UK. Because there, it did not come out of a packet, as I had known it growing up. They simply did not have it. So, I had to create my own. This recipe contains a bucket load of fat and quite a few eggs, but if you are in the business of making your own sauce I will show you step by step how to make this foolproof Easy Sauce Hollandaise. No ice buckets and fancy whipping on them required – promise!!

How to make Easy Sauce Hollandaise

You definitely need a food processor for this and a bit of patience. But everything else will be a breeze. Start by separating three egg yolks from their whites and adding them to the food processor. Now, heat 1 tablespoon white wine vinegar until it is cooking. Quickly add to the food processor and blend.

As a next step (and this is where most of the patience is needed) turn the pot to low heat. Add the butter and slowly, slowly let it melt. Do not think you can go higher on the temperature. You want the butter to be super light still and not turning dark in color. When in doubt, take off the heat and swish around for a bit in order to slightly cool.

The next step also needs to be done super slowly (recognize a theme here?! 😉). Turn on the food processor and pour in the melted butter in a slow, steady stream. Stop if you are feeling you are going too fast. You do not want the eggs to curdle (the reason why you are not melting the butter quickly) and you want the sauce to come together.

Continue to pour and you will see the Easy Sauce Hollandaise changing in texture and color. The below picture highlights the final result. You can see how it is a lot lighter and thicker than the previous picture.

As the last step, pour the sauce back into the pot and add salt, pepper, and lemon juice. Put on a low temperature (again, you do not want the eggs curdling) and heat through. Be sure to stir the entire time and do not let the sauce get too hot or out of your sight!!

Full disclosure – I have had times where this Easy Sauce Hollandaise did not turn out. All of those times can be traced back to me not being patient and rushing the process. Take your time – heat the butter slowly, pour it slowly, do not heat the final sauce up super quickly. Stick to patience being your virtue here and you should be golden 🤩.

The end result is a delicious, absolutely gorgeous sauce that comes together in minutes and is so much better than anything from a packet!

How can I adjust this Easy Sauce Hollandaise to my dietary requirements?

This recipe is gluten-free and vegetarian. As it contains eggs and butter, it is neither suitable for the vegan or paleo lifestyle.

And there you have it for this week 😍. A bit of a different shoot and blog post this week around. I am hoping this post has provided you with the confidence needed in order to go out there and crush your own Sauce Hollandaise and enjoy it with whatever you like. If you want more inspiration for possible sauces that work with Asparagus – my Frankfurt Green Sauce (vegan) is also awesome!!

Easy Sauce Hollandaise

5 from 2 votes

Recipe by Ann Robejsek Course: SauceCuisine: GermanDifficulty: Medium

Servings

2

servings

Prep time

25

minutes

If you ever wondered how to make Easy Sauce Hollandaise – look no further! I will show you step-by-step how to arrive at the perfect sauce.

Ingredients

• 1 tbsp 1 white wine vinegar

• 3 3 egg yolks

• 250 gr 250 butter (best: organic, grass fed)

• 1 + ½ tbsp 1 + ½ lemon juice (or to taste)

• ½ tsp ½ salt (or to taste)

• Pepper to taste

How to

• Add the egg yolks to a food processor. In a small pan, heat the white wine vinegar until hot and bubbles are forming. Quickly add to the egg yolks and blend on high until everything is combined
• In the same pot and on low heat, melt the butter until liquid. Be sure to do this step very slowly to ensure that the butter does not become too hot and is still light in color
• Once melted, turn on the food processor and let is run whilst you slowly add the melted butter to the egg yolks. You will see how the sauce and the consistency changes one the butter and egg yolks “marry” – it will become lighter in color and you will see a thicker texture
• Transfer the Sauce Hollandaise back to the pot and on the stove. Slowly heat through on a low temperature and add lemon juice, salt, and pepper to taste. I have provided you with the measurements how we like to season it – but feel free to play around with it!! Enjoy!!!