The Simple Trick to Make Perfect Hollandaise Sauce Every Time
Let’s say you’ve got an event coming up with a brunch with friends or family and are wanting to really make something impressive. I don’t know about you, but I, like most people, love ordering eggs benedict from a restaurant, but have always been quite intimidated to make it at home.
Leave it to the good folks at America’s Test Kitchen to have the best tips on how to make perfect, luscious Hollandaise sauce every time to top those delicious, delicate poached eggs. It is known to be quite a finicky recipe that can go wrong very quickly with no chance for redemption. But if you follow these tips it will turn out perfectly every time.
I’m also going to share a really cool tip for how to keep your poached eggs warm for a good 15 minutes while you are preparing the rest of your breakfast. They stay perfectly cooked the whole time until it is time to plate them--it’s like magic! This is such a great way to try and get everything to finish cooking at the same time, which can be a crazy hard task in and of itself!
A Hollandaise Sauce That Doesn’t Separate!
Now, as for this recipe they have for hollandaise sauce--it is a little different in a few ways. First, they have you use softened butter instead of the traditional melted butter that is typically used. Combining egg yolks with chunks of softened butter and gently stirring in ⅓ cup of nearly boiling hot water gently melts the butter and emulsifies it together so it is beautifully mixed and light and fluffy at the same time. If you think about it, softened butter continues to hold its emulsified structure, whereas melted butter separates the milk solids from the liquid when melted. It makes sense how traditional recipes for Hollandaise sauce with melted butter tend to separate. You will not have that with this recipe! This is a really easy and delicious way to have fool-proof Hollandaise sauce each and every time.
How To Poach Eggs
A few weeks ago, I shared the tips from ATK (America’s Test Kitchen) on how to make several poached eggs at the same time in the easiest way possible--no swirling, twirling water tornadoes involved. As a little recap, fill up a regular skillet with a couple inches of water on the bottom, add 1 tablespoon of white vinegar and 1 teaspoon of table salt and bring to a boil. While you are waiting for that water to heat up, crack your eggs into a ramekin or teacup. Once the water boils, turn the heat off and slowly add your eggs in, one at a time, into different parts of the pan. Cover the pot with a lid and set the timer for 3 minutes. Peek in and once the egg whites are white and set, you are good to go. Now you can move them to the water bath to keep them warm until you are ready to serve them.
Tip for Keeping Poached Eggs Warm
To keep a batch of poached eggs warm until you are ready to serve them, grab them with a slotted spoon and add them to a bath of hot water that is 150 degrees F. They will keep warm and not cook any further for 15-20 minutes. This is a great tip to feed a crowd!
4 large eggs yolks
1 stick softened butter, cut into 1 tablespoon chunks
1/3 cup almost boiling water
2 teaspoons fresh lemon juice
teaspoon ? cayenne pepper
pinch of salt, to taste
Directions:
Add Recipe to Cook'n
Leave it to the good folks at America’s Test Kitchen to have the best tips on how to make perfect, luscious Hollandaise sauce every time to top those delicious, delicate poached eggs. It is known to be quite a finicky recipe that can go wrong very quickly with no chance for redemption. But if you follow these tips it will turn out perfectly every time.
I’m also going to share a really cool tip for how to keep your poached eggs warm for a good 15 minutes while you are preparing the rest of your breakfast. They stay perfectly cooked the whole time until it is time to plate them--it’s like magic! This is such a great way to try and get everything to finish cooking at the same time, which can be a crazy hard task in and of itself!
A Hollandaise Sauce That Doesn’t Separate!
Now, as for this recipe they have for hollandaise sauce--it is a little different in a few ways. First, they have you use softened butter instead of the traditional melted butter that is typically used. Combining egg yolks with chunks of softened butter and gently stirring in ⅓ cup of nearly boiling hot water gently melts the butter and emulsifies it together so it is beautifully mixed and light and fluffy at the same time. If you think about it, softened butter continues to hold its emulsified structure, whereas melted butter separates the milk solids from the liquid when melted. It makes sense how traditional recipes for Hollandaise sauce with melted butter tend to separate. You will not have that with this recipe! This is a really easy and delicious way to have fool-proof Hollandaise sauce each and every time.
How To Poach Eggs
A few weeks ago, I shared the tips from ATK (America’s Test Kitchen) on how to make several poached eggs at the same time in the easiest way possible--no swirling, twirling water tornadoes involved. As a little recap, fill up a regular skillet with a couple inches of water on the bottom, add 1 tablespoon of white vinegar and 1 teaspoon of table salt and bring to a boil. While you are waiting for that water to heat up, crack your eggs into a ramekin or teacup. Once the water boils, turn the heat off and slowly add your eggs in, one at a time, into different parts of the pan. Cover the pot with a lid and set the timer for 3 minutes. Peek in and once the egg whites are white and set, you are good to go. Now you can move them to the water bath to keep them warm until you are ready to serve them.
Tip for Keeping Poached Eggs Warm
To keep a batch of poached eggs warm until you are ready to serve them, grab them with a slotted spoon and add them to a bath of hot water that is 150 degrees F. They will keep warm and not cook any further for 15-20 minutes. This is a great tip to feed a crowd!
Perfect Hollandaise Sauce
Serving size: 6
Calories per serving: 180
Ingredients:
Calories per serving: 180
4 large eggs yolks
1 stick softened butter, cut into 1 tablespoon chunks
1/3 cup almost boiling water
2 teaspoons fresh lemon juice
teaspoon ? cayenne pepper
pinch of salt, to taste
Directions:
In a glass bowl over a double boiler, add egg yolks and your chunks of softened butter. Start stirring as you slowly add your ? cup of nearly boiling water. Stir until it thickens and reaches 160 degrees F, which takes constant stirring for about 7-10 minutes.
When it reaches 160 degrees F, remove from heat and add lemon juice, cayenne pepper and salt. Serve over eggs benedict or over fries, veggies, or anything else you can dream of.
When it reaches 160 degrees F, remove from heat and add lemon juice, cayenne pepper and salt. Serve over eggs benedict or over fries, veggies, or anything else you can dream of.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
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- www.flickr.com
- www.americastestkitchen.com
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
