Like so many of my recipes, this sauce came from one of our children requesting Eggs Benedict for Sunday brunch. After a few versions, I came up with this recipe and it has never failed me.
Perfect with Eggs Benedict, steamed vegetables or fish, this sauce is surprisingly easy to make.
Try this sauce with our Mushroom Eggs Benedict for a delicious brunch dish.
In a bowl, whisk egg yolks, lemon juice and water together until double in size, thick and pale. Whisk in seasonings.
In a saucepan, heat butter until just melted. Remove from heat.
Place bowl with egg mixture over a pot of simmering water, making sure that the bowl does not touch the water.
While whisking, add small amounts of melted butter, whisking in between each addition, until the sauce reaches the desired texture.
If the sauce begins to break or separate, add one teaspoon of very cold water and whisk quickly. It will save the sauce.
If the sauce is too thick, whisk in 1 teaspoon of white vinegar.
Place Hollandaise sauce in a thermos to keep warm while preparing other dishes.
Refrigerate any leftover sauce in an airtight container.
This Hollandaise Sauce recipe is gluten free and vegetarian.