Confidence in Every Step: Hollandaise Sauce | Wolf Gourmet
Confidence in every step: Hollandaise
Using the Wolf Gourmet blender turns sauce making into fast and easy work. The emulsion cup works well with dressings and helps you drizzle melted butter into notoriously finicky sauces like the classic Hollandaise at the exact right rate.

Hollandaise is a luscious, creamy sauce often served over eggs Benedict. One of the five French mother sauces, it is an emulsion of melted butter and egg yolks with some acidity from lemon juice and a touch of cayenne pepper. Emulsions can be tricky endeavors, with just the right ratio needed to achieve perfection. Too much heat or adding the butter too fast can result in a curdled mess.

Instead of whisking cool butter into warm egg yolks set over a bain-marie (double boiler), using a blender to make the sauce simplifies the entire process. Just add hot butter to cool yolks and let the spinning blades do the work. Thanks to the blender, the sauce is much more foolproof. In fact, even star chefs now make hollandaise this way. Whether you pour it over eggs, grilled fish, steamed asparagus, or blanched green beans, your guests will be impressed with this classic French sauce.

Our Confidence in Every Step details the steps of putting together a finished meal. If you’re making steak and eggs Benedict, you’ll also want to read our post on making the perfectly roasted beef tenderloin

Hollandaise | Wolf Gourmet
Hollandaise Sauce
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Rating: 4
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Servings
1 Cup
Servings
1 Cup
Hollandaise | Wolf Gourmet
Hollandaise Sauce
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 4
Rating: 4
You:
Rate this recipe!
Servings
1 Cup
Servings
1 Cup
Ingredients
  • 3 large egg yolks
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon sugar (optional)
  • 1/8 teaspoon cayenne pepper
  • 12 tablespoons unsalted butter melted
  • kosher salt
  • fresh ground pepper
Instructions
  • Step 1 - Place the egg yolks in the blender followed by the lemon juice, sugar (if using), and cayenne.
  • Step 2 - Select the PUREE setting; or blend on MANUAL/LO, gradually increasing the speed to SPEED 4 over the course of 1 minute.
  • Step 3 - Remove the filler cap. Select MANUAL/LO and use the emulsion cup to add the melted butter (only add the golden butter, not the milk solids that sink to the bottom of the cup, melted butter should be about 145˚F). While blending, gradually increasing the speed to SPEED 6 for 2 minutes or until desired consistency.
  • Step 4 - If the hollandaise is too thick, add 1 to 2 tablespoons of warm water to loosen it. Season with salt and pepper. Serve immediately or keep warm in a thermos for up to 1 hour.
Recipe Notes

Variation: Red Wine and Sherry Hollandaise

Substitute 1½ tablespoons red wine and 1½ tablespoons sherry vinegar for the lemon juice. A red wine hollandaise is delicious over a grilled or pan-seared steak.

 

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1 comment on “Confidence In Every Step: Hollandaise Sauce”

  1. bristol plasterer

    yummy. Top marks for this, tastes delicious. Thanks for sharing.

    Simon

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