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Quick & Easy Hollandaise Sauce

September 11, 2012

A little over a week ago, I celebrated my birthday. It’s pretty obvious if you’ve been following this site for some time that I LOVE chocolate and desserts. What might not be evident is that aside from desserts, my favorite meal is breakfast.

Kind of funny considering I didn’t eat breakfast throughout most of my adolescence. Although I still don’t like eating breakfast right away after I wake up, in recent years that I’ve really embraced my love of breakfast foods. On weekends I like to savor the slightly-more-time-consuming breakfast foods that I just don’t have time for during the week, and one of my favorites is poached eggs.

Is there anything a runny egg yolk can’t improve? (Don’t answer that.)

So I made my very favorite breakfast the morning of my birthday: Eggs Florentine with Hollandaise Sauce. It’s just a fancy name for poached eggs atop a pile of spinach, smothered in a lusciously rich and creamy butter sauce.

I’ve never made Hollandaise sauce before, but I wasn’t about to let that stop me. The only catch was that since it was my birthday, I only felt like putting the minimal amount of effort into it. I was not in the mood to whisk over double boilers or temper egg yolks or anything of the sort. I just wanted an awesome breakfast in my face as soon as possible. A little bit of Googling pointed me in the right direction. A few minutes and few whirs of the immersion blender later, I had my delicious and easy Hollandaise sauce.

It literally takes minutes to make. If you can use a microwave and have a blender, you can make it too!

PS. I’m sorry for the less-than-stellar singular photo. I only took a snapshot with my cell phone before I scarfed it all down because I wasn’t planning to blog this. A couple of you asked for the recipe though, so here it is! I’ll have to take better photos next time.

Quick & Easy Hollandaise Sauce

Serves 2-4

Don’t panic if your sauce isn’t as bright yellow as mine. I use farm eggs which tend to have more vibrant yolks than their store bought counterparts. This will serve 2 generously or 4 not so generously. I haven’t actually tried it in a regular blender, but it should work just as well as an immersion blender. I recommend blending in a tall, narrow glass (such as a pint glass) if using an immersion blender – just make sure it’s wide enough to fit the head of the blender down on the bottom.

Ingredients

2 large egg yolks
1 teaspoon dijon mustard
dash of cayenne
big pinch of salt
juice of 1/2 lemon
6 tablespoons unsalted butter, melted

Directions

Add egg yolks, mustard, cayenne, salt and lemon juice to a tall, narrow glass (if using an immersion blender) or blender receptacle. Blend until combined. (This may require some strategic wiggling with your immersion blender since there isn’t a lot to blend just yet.) Heat butter in microwave safe measuring cup with spout for about 1 minute on HIGH, or until melted. With the blender running, slowly pour in hot melted butter and continue blending until a thick sauce forms.

Serve immediately over poached eggs or asparagus, or just eat with a spoon. Don’t forget the bacon!

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11 Comments
  1. September 11, 2012 7:26 pm

    Looks yummy! I love breakfast!

  2. September 11, 2012 7:30 pm

    This looks so delicious! I noticed the bright color of the sauce…right away! My sister has chickens and the eggs are so much brighter..and tastier. Looks great! I hope your birthday was enjoyable…happy belated birthday!

  3. September 11, 2012 7:31 pm

    But what if I want to answer your hypothetical question about the magical bettering powers of runny egg yolks? Because I think I might have a really solid list! ;-)

  4. September 11, 2012 7:57 pm

    Yum. My favorite meal is breakfast, too– well actually, it’s brunch, but for the same reasons you enjoy weekend breakfasts: more time to cook something nice and more possibilities for runny egg yolks! : )

  5. September 11, 2012 8:25 pm

    I still remember my very first eggs benedict with the most amazing hollandaise sauce. I must try this quick version.

  6. September 12, 2012 2:11 am

    Happy Birthday! I’ve never been super adventurous with eggs, I usually just scrambled them, but I recently discovered “egg in a hole” and have to agree with you that runny yolk is pretty good. Hollandaise was always one of those things that scared picky-eater Emily, so I’ve never tried it before, but those ingredients don’t seem too crazy. I will definitely have to try this soon!

  7. pattyabr permalink
    September 12, 2012 7:44 am

    Happy belated birthday yummy looking sauce :)

  8. September 12, 2012 10:27 am

    My favorite foods-breakfast-I’m a bacon addict!

  9. September 12, 2012 10:54 am

    i want some of that! :)

  10. September 12, 2012 7:20 pm

    Hello! I’ve nominated you for the Liebster Award! If you’d like to accept, go to http://normalcooking.wordpress.com/2012/09/11/the-liebster-award-woo/ and follow the instructions!

  11. September 13, 2012 11:39 am

    Yum! I’ve never even thought about making my own hollandaise sauce but it looks to easy! Definitely trying it out this weekend! xx

    http://www.champagneandboxedwine.com

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