3 Easy Hollandaise Sauce Recipes
Eggs benedict topped with rich Hollandaise sauce is the perfect breakfast to enjoy on a relaxing weekend morning. The creamy sauce takes fluffy poached eggs to the next level, ensuring every bite is packed with buttery Hollandaise flavor. If you've only ever enjoyed eggs benedict at restaurants, it's time to give the classic meal a shot. The key to delicious eggs benedict is the Hollandaise, so read on to learn how you can make the perfect sauce. And after you've mastered the classic recipe, there are also two other fun variations on Hollandaise sauce that you can make to give your eggs benedict an extra flavorful twist.
1. Classic Hollandaise Sauce
Traditionally, you mix the eggs and lemon juice in a bowl by hand until it reaches a thick consistency. However, using your Oster® Accentuate 6-Speed Hand Mixer takes the elbow grease out of this step so you can focus on other prep.
- 6 egg yolks
- 2 1/2 tablespoons fresh lemon juice
- 1 cup unsalted butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon paprika.
In a large bowl, combine the egg yolks and lemon juice with your Oster® Accentuate Hand Mixer until the mixture thickens. Transfer the mix to a saucepan and heat over low heat, stirring constantly. Gradually pour in the butter, stirring to combine, and continue mixing until the sauce thickens further. Remove the saucepan from the heat and then whisk in the salt and paprika. Pour the sauce over poached eggs and toasted English muffins for classic eggs benedict, or you can also get creative and use Hollandaise sauce to scrambled eggs, hash browns and even burgers.
2. Avocado Hollandaise Sauce
Avocado and fresh cilantro provide a fresh twist on classic Hollandaise sauce.
- 1 avocado, peeled and sliced
- 2 1/2 teaspoons fresh lemon juice
- 1/4 cup water
- 1/3 cup fresh cilantro, finely chopped
- 2 1/2 tablespoons olive oil
- 1/2 teaspoon salt.
Add the avocado, lemon juice, water and cilantro to a large bowl. Using the Oster® Accentuate Hand Mixer, combine the ingredients until they form a creamy and thick mixture. Then gradually add in the olive oil followed by the salt and continue mixing until fully combined and the sauce grows thicker. Pour over poached eggs and enjoy.
3. Maltaise Sauce
Maltaise sauce is a lighter variation of Hollandaise sauce that incorporates bright citrus flavors for a sweet and sunny start to your day.
- 4 egg yolks
- 1 teaspoon orange zest
- 2 1/2 tablespoons fresh orange juice
- 3/4 cup unsalted butter, melted
- Dash of black pepper
- Dash of parsley.
In a large bowl, mix the egg yolks, orange zest and juice with your Oster® Accentuate Hand Mixer until a thick sauce forms. Gradually add in the melted butter, pepper and parlsey and beat until the sauce expands, and enjoy.