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Hollandaise Sauce

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Perfectly simple hollandaise sauce recipe made with free range eggs and perfect for eggs Benedict or drizzled over grilled veggies. | nelliesfreerange.com
Perfectly simple hollandaise sauce recipe made with free range eggs and perfect for eggs Benedict or drizzled over grilled veggies. | nelliesfreerange.com Perfectly simple hollandaise sauce recipe made with free range eggs and perfect for eggs Benedict or drizzled over grilled veggies. | nelliesfreerange.com
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prep time 2 minutes
cook time 10-15 minutes
yield 1 1/2-2 cups

Overview

This is the only recipe for hollandaise sauce you'll ever need, so whether you see eggs Benedict, grilled asparagus, or thick cut potato wedges in your future, be sure to keep it on hand. All you need is a double boiler, a few simple ingredients that you probably have in your fridge already, and a little bit of patience. Once you've got all that, this hollandaise sauce is a walk in the park!

BY:Fenway Park Executive Chef Ron Abell

Ingredients

  • 3 Nellie’s Free Range Eggs, yolks only
  • 1 teaspoon cold water
  • 1/2 teaspoon salt
  • 8 ounces (2 sticks) Nellie's Free Range Unsalted Butter, melted
  • 1 tablespoon freshly squeezed lemon juice

Directions

  • On medium heat, bring a sauce pot with 1 inch of water to a simmer.
  • In a heat-safe bowl, whisk together egg yolks and cold water.
  • Place bowl over sauce pot and continue whisking until egg mixture thickens and doubles in volume.
  • Turn the heat to low and gradually whisk melted butter into egg mixture about 1-2 ounces at a time. Once you have added all of the butter, the sauce should be thick and glossy. Season with salt and lemon juice and serve over poached eggs, veggies, or your favorite dish.

Notes:

As you whisk in the melted butter, take care not to let the sauce become too hot (if this happens, it will scramble, but if it's too cold, it won't come together).

For a dash of heat, mix in a few drops of your favorite hot sauce before serving.

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Hollandaise Sauce

Overview

This is the only recipe for hollandaise sauce you'll ever need, so whether you see eggs Benedict, grilled asparagus, or thick cut potato wedges in your future, be sure to keep it on hand. All you need is a double boiler, a few simple ingredients that you probably have in your fridge already, and a little bit of patience. Once you've got all that, this hollandaise sauce is a walk in the park!

BY:Fenway Park Executive Chef Ron Abell

Ingredients

  • 3 Nellie’s Free Range Eggs, yolks only
  • 1 teaspoon cold water
  • 1/2 teaspoon salt
  • 8 ounces (2 sticks) Nellie's Free Range Unsalted Butter, melted
  • 1 tablespoon freshly squeezed lemon juice

Directions

  • On medium heat, bring a sauce pot with 1 inch of water to a simmer.
  • In a heat-safe bowl, whisk together egg yolks and cold water.
  • Place bowl over sauce pot and continue whisking until egg mixture thickens and doubles in volume.
  • Turn the heat to low and gradually whisk melted butter into egg mixture about 1-2 ounces at a time. Once you have added all of the butter, the sauce should be thick and glossy. Season with salt and lemon juice and serve over poached eggs, veggies, or your favorite dish.

Notes:

As you whisk in the melted butter, take care not to let the sauce become too hot (if this happens, it will scramble, but if it's too cold, it won't come together).

For a dash of heat, mix in a few drops of your favorite hot sauce before serving.