Also- the immersion blender is a must have; I use mine alot! ~ Jeanette. Traditionally made with just a whisk and bowl set over a double boiler, it takes a good 10 to 15 minutes of vigorous whisking. This is so easy and delicious! They said that there is no room left in the world for another food blogger. 3.2 3.2 out of 5 stars (12) Its the same principle as salad dressing, where if you blend vigorously enough, youll create a creamy emulsion with the oil and vinegar that wont separate. How to Make Easy Hollandaise Sauce Youll Need: Immersion blender Step One: Combine Ingredients Combine together the eggs, water, lemon juice, salt and pepper in a small glass jar. Microwaves have different power levels, and it can be difficult to determine if yours will end up cooking the hollandaise sauce or not. Serve hot on vegetables, especially asparagus; it is also delicious on fish or eggs, like eggs Benedict. The whisk should leave trails in the sauce. I started this website, honestly, because someone told me I couldnt. 2. My container wasnt tall enough so we had some splatter. Bring 1 cup of water to a simmer, then crack your eggs into a small dish to make adding them gently to the water a little easier. Can you make hollandaise sauce with sous vide? Not bad for my first attempt. There is only one use for leftover hollandaise. 2Prepare the sauce: Add all the ingredients to a jar and close the lid tightly so its fully sealed. Only use the stovetop if you can set it to low heat, otherwise, there is no point reheating the hollandaise sauce on the stove, as it will definitely cook if exposed to high heat and your hollandaise sauce will not be palatable. Serve the sauce warm. Hi there ! If Taste and adjust seasoning if necessary. Then add 2 generous spoonfuls of hollandaise to the top and place under the broiler for 8 minutes. . Jars and cartons of ready-made hollandaise sauce are available. Have made this recipe before and it turned out great! Im happy you loved the recipe and technique. Hollandaise sauce can be reheated successfully, as long as it is reheated gently and on low heat. Remove the salmon from the pan, then pour the hollandaise on top. Knorr Professional Liquid Hollandaise Sauce Vegetarian, Ready to Use - Just Pour, Heat and Serve, 34.32 oz, Pack of 6. Knorr Hollandaise style sauce can be refrigerated for up to three days after opening. This results in a sauce that is rich, smooth, and perfect every time! Once cooked, remove the jar from the water bath. Whisk the egg yolks and lemon juice together in a heavy bowl until lightened. Whip any of these up and you can get creative with recipes such as my sweet potato gnocchi with pesto or parsnip noodle chicken alfredo! The Lebanese way of making the sauce is to add a small amount of plain yogurt. Next time Ill either cut back on the lemon juice or omit it. Required fields are marked *. Combine the egg yolks and lemon juice and whisk until the eggs are pale and frothy. Notify me via e-mail if anyone answers my comment. The key to getting the consistency right all comes down to the hot melted butter. Amazon.com : Classic Hollandaise Sauce 0.9 Ounce (Pack of 12) : Mixed Spices And Seasonings : Grocery & Gourmet Food. I'll be honest with you, I started this website because someone told me I couldn't and I needed to prove them wrong. Otherwise, use finely ground black pepper. right in the pot, but I have to say that ever since I discovered how easy it is to make homemade mayo and sauces like this hollandaise, its become one of my most beloved tools. Grab the immersion blender and stick it inside the jar. Warmer yolks = warmer sauce. Whisk in warm melted butter a few drops at a time. Im now going to try the other 30 second recipes. First time making this and within just a minute it got clumpy. In 10-inch nonstick skillet, melt butter over medium heat. This is the preferred method, slower, more control. Barnaise sauce builds upon hollandaise sauce by adding shallots, tarragon, and parsley to it. This recipe emulsifies butter into an egg yolk and lemon juice mixture. Add in a smidge of melted butter and water to re-emulsify and give it a smooth texture. Easy Hollandaise Sauce: Yield: 1/2 cup Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. A wide mouthes mason jar is perfect. Also it had a dijon mustard color, looked nothing like Hollandaise sauce. If youre using it for pan fried fish thats been sprinkled with salt, then make it less salty. Revitalize your plating with a vibrant pop of green and creamy hollandaise. Hands down the BEST hollandaise sauce Ive ever had! How long is hollandaise good for in the fridge? It would be best to add in the hollandaise sauce in one spoon at a time to the fresh batch and whisk it together to incorporate it all. Dribble or spritz a bit of olive oil between layers. For more detailed instructions on making Keto Eggs Benedict, check out this recipe. You mentioned being able to heat the sauce in the microwave but didnt give instructions on how long to nuke it without destroying the sauce. Place egg yolks in a tall narrow container that the blender stick fits in all the way to the base. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); In the culinary industry, this is known as cowboy hollandaise and is sometimes used by inexperienced or untrained cooks. Nutrition No artificial flavors No added msg Nutrition Serving Size 2.5g Servings Per Container 10 If its too cold, it will be thick and difficult to pour. How long can hollandaise sauce be kept in the fridge? She has some great pottery! Min. Left Eggs Out Overnight Are They Safe 5 Best Plastic French Presses [Updated 2023], Best Toppings For Sloppy Joes (Ultimate List), Oreos Without Cream (And Where To Get Them), Twix Vs Snickers Which Is Best And Key Differences, How Much Ground Beef Per Person (For Every Kind Of Meal). Baked Turbot. Hollandaise sauce is best served warm. How do restaurants keep hollandaise sauce warm? As mixture begins to set on bottom and side, gently lift cooked portion with pancake turner so thin, uncooked portion can flow to bottom of skillet (avoid . Let the seared steak cool for 10 minutes (itll finish cooking as its resting). Hollandaise sauce can be reheated successfully, as long as it is reheated gently and on low heat. Love this website, As somewhat of a at home chef, its nice to have access to easy recipes. Once just reheated through, remove it from the heat and serve it immediately. We hope that you have found this guide to reheating hollandaise sauce informative. I thought that this lockdown would be the perfect opportunity for this but guess what. You need to be extremely careful reheating it to ensure that you dont cook the eggs even setting a bowl over another boil with boiling water is unreliable and will make the eggs scramble as I found out first hand! Save my name, email, and website in this browser for the next time I comment. It can be done in the microwave or on the stove, with occasional whisking, and the addition of a little bit of water to reincorporate the ingredients. Being the one and only person on here who was unable to successfully make this sauce using this recipe Im just curious if its the recipe that was faulty or the only person unable to complete that maybe should give it another go? Meanwhile, add the egg yolks and a squirt of lemon juice into a jar or mixing container suitable for using with a handheld blender. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while . If the butter cools too much, it will split. Crab this is a sauce that is worthy of serving with sweet crab meat! (see note 4) As the sauce combines move the blender up through the sauce. Bring to a boil, stirring constantly. Melt the Butter: Melt the butter in the microwave until hot and completely melted. Set the microwave to 20% power, or on low if that is your only option. You should avoid freezing hollandaise sauce, as once it is thawed, it will separate and will be very difficult to reincorporate back together. How long will hollandaise sauce last in the fridge? Is it possible to freeze bearnaise sauce? The jar is then placed in a water bath and cooked sous vide until thick and creamy. Is Blender Hollandaise sauce safe to eat? In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water. Smaller eggs may NOT work because theres not enough yolks to emulsify the butter properly. If you are making your sauce early, and know you will only be eating it in a little while, you should, To store hollandaise sauce in the fridge, keep it in an, One other way to reheat the sauce would be to place it in a. Now. To reheat hollandaise sauce on the stove, put the sauce in a heavy-bottomed pan and heat it on a very low heat. Melt the butter over low heat. How Do You Make Hollandaise Sauce From Scratch Blend: Place the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper in the jar of a blender. 3. Equipment needed: An immersion circulator. Sous vide + an immersion blender make this the most simple hollandaise recipe yet. 2. What Camo Pattern Is Best for Duck Hunting, Are Coconut Chips the Same as Coconut Flakes, Bacon, Cheese and Scrambled Egg Sandwiches. Dont hold hollandaise warm for longer than 30 minutes for best results. recipes are game changing! Step Two: Heat the Butter Step Three: Blend, Blend, Blend! The wide mouthed mason jar is the perfect vessel for this. The grand-daddy of these sauces is Hollandaise. Start by sauting the mushroom in 1 tablespoon of butter. This was my first attempt at making homemade Hollandaise. Tag us on social media at. Pull it out and let stand for about 30 seconds. I find the best way to gently reheat Hollandaise Sauce is to submerge a sealed container in a bowl of warm water no hotter than 50C/122F (just very warm tap water). Storage: Store hollandaise sauce in a sealed jar or container in the fridge for up to five days. No. If you dont want to use all of your hollandaise sauce at once or if youre not going to cook with it right away, store it in an airtight container and keep it in the fridge until needed. The flavors come together to taste rich and luxurious . Step 3. This beautiful sauce is like an elegant, pourable, better version of Mayonnaise. Now, I might not have the most acquired taste, and I might not be a professional chef, but that doesnt mean I dont have some great ideas and strategies. If salmon is a staple in your lunch or dinner time rotation, you wont want to miss this simple recipe. I served it over a toasted piece of gluten free sprouted sourdough, spread with smashed black beans, with a poached egg, seasoned with s/p and kinders buttery steakhouse, with a generous handful of parsley and cilantro sprinkled with sea kelp. Prep these recipes alongside Brian while he demonstrates four easy, versatile uses for Hollandaise Sauce in your kitchen. Legend !!!! 1. This way the power of the blender is maximized. Basically, a little Hollandaise Sauce will fancy up anything. Melt butter in a heatproof jug until hot (be very careful to ensure it doesn't explode if using microwave!). :). Unlike most of the other sauce mixes in the market, you do not need too many additional ingredients to prepare Concord Foods Hollandaise sauce. In medium bowl, beat eggs, milk and pepper with wire whisk or fork until well blended. On Thyme & JOY I share kitchen tips and recipes that use the air fryer, instant pot, slow cooker, and more to make healthy food fast. Place egg yolks, lemon juice, salt, pepper, and paprika into blender. How to reheat Hollandaise Sauce Hollandaise Sauce that cools from warm to room temperature will thicken slightly but still be pourable and can be used. Thank you so much you must have ESP! I found this sauce kept well in the fridge, but use within a few days. , Microwave: Add Blender Hollandaise Sauce to a microwave safe bowl. Make the most of this versatile sauce with five unique and delicious recipes for carnivores, vegetarians, and any omnivores in between. So you want to make sure youre streaming in butter thats hot enough (just melted wont do). If you want to cook hollandaise sauce on the stove, place it in a heavy-bottomed pan and heat it on a low heat. Im a recipe developer, food blogger, YouTuber and massive wanderluster (getting food inspiration from around the world!). Combine butter, egg yolks, lemon juice, salt, and mustard in a wide mouth glass jar with a tight-fitting lid. Hollandaise Sauce (Quick, easy, foolproof) | RecipeTin Eats . Uses: Hollandaise sauce is traditionally served with grilled or poached fish, it is also ideal for serving with plain grilled chicken. Hollandaise is simply a French sauce made with equal parts of butter and lemon juice. Feel for doneness, the cooking time is just an estimate. 2. Hollandaise Sauce Ingredients All you'll need for this sauce are six ingredients. To use: Heat ready-made hollandaise sauce gently following the pack instructions. Blend the egg yolk mixture for a minute, until it lightens in colour and is well combined. If your stove is not able to be set to such a low setting, there is a good chance that the hollandaise sauce could cook and you will land up with scrambled eggs. If youre brave, you can also microwave in 10 second bursts on low this makes me nervous, but it has worked. This classic sauce is regarded as one of the most technically challenging in the French cooking repertoire. Give the bag a few squeezes to break up the egg yolks and get the hollandaise ingredients melded together. Here are a few other great Eggs Benedict Recipes: Green Eggs & Ham Reuben Eggs Benedict Smoked Salmon Benedicts Carnitas Eggs Benedict from Dash of Savory Bake, uncovered, at 400 for 14-16 minutes or until oysters are plump. Its a brunch staple for Eggs Benedict, will instantly fancy up any steamed vegetable and becauseHollandaise Sauce is rich yet delicate, its an excellent sauce for seafood. 7.5 Ounce (Pack of 1) 3.2 3.2 out of 5 stars (99) . You can do this step using either a food processor/blender with a pouring spout or an immersion blender. baking pans. Absolutely loved this hollandaise!!! Please read my. Ghee and clarified butter are the same thing, and in a nutshell its butter with the milk solids removed (hence clarified) to leave behind pure fat with a more intense buttery flavour that also has a higher smoke point than un-clarified butter. Add the steak and cook for about a minute on each side. Spread rock salt into two ungreased 15x10x1-in. Too low, then the sauce never thickens. Not too long ago I decided to focus on being able to make hollandaise sauce from scratch (and I nailed it). I read that several times to make sure that was what you said and you did not give any instructions for what power level or how long. Blitz briefly to combine. Egg yolks from 3 large eggs (and sold labelled as large at grocery stores), each egg weighing 55 60g / 2 oz. Tag. You can use also hot sauces if you want eg. Making sous vide the traditional way involves whisking the egg yolks and butter over a double boiler until thickened. Once cooked, remove the jar from the water bath. I should have listened to my gut. Hollandaise sauce is a rich, creamy egg yolk sauce made with egg yolks, butter, and lemon juice. Now lower the blender speed to the lowest setting while drizzling in the melted butter (melt in the microwave beforehand). Hi Shannon the hot butter plus the friction of the Vitamix blades when blending actually increases the temperature above 143F. Nutritional information is provided as a courtesy and is an estimate only. Haha, I love that youre spreading the cooking knowledge. As long as the vacuum seal is good, and the lid pops when you open it, you should be good. If your container is not airtight, then transfer to bowl, cover, then use a ramekin or similar to elevate it in a bowl of warm water. Adding a veggie side to your favorite meat or fish dish can get a bit boringthe same small dishes rotate in and out and often end up just pushed around the plate. This site is owned and operated by Elli & Tee Inc. Foodsguy.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 30 minutes 8 servings These sous vide hollandaise sauce is so easy to whip up. Read PRO TIP section above for why we do this; Melt butter, stand to separate melt the butter until hot, taking care not to have a butter explosion if using the microwave (Tip: cover with paper towel or tissue to trap heat and melt more evenly). Required fields are marked *. Fridge cold Hollandaise Sauce is very thick it has a peanut butter consistency. Drizzle with hollandaise or serve it on the side. Leave it for around 20 minutes, stir sauce, change the water and repeat, until it is slightly warmer than room temp and pourable. The correct temperature to serve hollandaise sauce is between 140-160F. The high speed of the blender blades creates an emulsion with the egg yolks serving as stabilizers. Probably more sour than fresh lemon. window.addEventListener('DOMContentLoaded', function() {(function($) {window.fnames = new Array(); window.ftypes = new Array();fnames[0]='EMAIL';ftypes[0]='email';fnames[1]='FNAME';ftypes[1]='text';}(jQuery));var $mcj = jQuery.noConflict(true);}); Fill a water bath container or large pot with water. i enjoy your website and trust your recipes will work out well. The sauce is actually quite thick right from the jar. I would never try this blender recipe again. Leftover hollandaise sauce can be refrigerated in an airtight container overnight, and can even be added to a new hollandaise sauce you are making the next day. It's funand amazing. My lime tree is covered in them but dont have lemons . Proin aliquet mi a neque pellentesque pretium. Your friend, Jaron! Enjoy drizzled on top of a freshly cooked. Below are two methods to try that will help bring your sauce back to life. If you thought this recipe was simple, you wont believe how easy it is make these other sauces. TRY THESE TWISTS! Served 4 people with eggs benedict, this made plenty of sauce with some left over. Melt the butter in a small saucepan and let cool slightly. ALTERNATIVES: If you cant manage blitzing and pouring at the same time, use a teaspoon instead but be sure to blitz while you spoon it in. Season with salt and pepper, and roast at 425 degrees for 20-30 minutes. The whites of warm eggs are runnier and yolks are softer, which makes them a bit harder to separate neatly. Read our. Pour the sauce into a small bowl and drizzle over your meal! With the blender stick going on high, slowly pour the butter in a thin stream into the eggs over around 45 seconds. Is blender hollandaise safe to eat? Pour the melted butter into a container from which you can easily pour the butter into your jar; I used a measuring cup with a pouring spout. I just need a little more info. Lift the poached egg with a slotted spoon and place it on a a paper towel lined plate. Once youve mastered this easy method, you have to try my Eggs Benedict Quiche, a perfect showcase for hollandaise sauce! You can tell the eggs are gently cooked because they will thicken as they are blended with the butter. Melt the butter in a small saucepan until it is sizzling hot. It will start to emulsify and once youve poured in all the butter youre done! Store your hollandaise sauce in mason jars. Broccoli serves as a great base for full-flavored Hollandaise, and roasting will caramelize the broccoli to add a crispy edge. Add all the ingredients to a jar and close the lid tightly so it's fully sealed. Melt the butter in a microwave (make sure it's covered as it will splatter) for about 1 minute, until it's hot. Steak Barnaise sauce is simply hollandaise flavoured with tarragon, and one of the absolute classic sauces for steak. This could take up to 5 minutes. Blend for 10-15 seconds until smooth. STIRRING frequently, cook on medium heat until sauce comes to boil. Haha, crab cakes benedict sounds insanely good, can I steal that for the blog? While this sauce is best served fresh, you do have the option of reheating it. Hi Dave yes, you can freeze it. I thinned mine with more fresh lemon juice for spooning over my asparagus. Set the immersion circulator to 150 F. Combine ghee, beaten egg yolks, lemon juice, mustard powder, salt, water, and pepper in a wide mouth glass jar with a tight-fitting lid. My gut told me I should just warm it in a bowl of warm water and not risk cooking in the microwave. Your email address will not be published. Can You Reheat Eggs? Microwave - Yes you can make Hollandaise sauce in the microwave! While whisking to integrate the melted butter, slowly drizzle it into the egg yolk mixture. Store sauce mix in a cool, dry place. It really is just safer to serve the hollandaise sauce fresh. Melt the butter in the microwave. Hollandaise all over the house! Pour the butter in a thin stream and start to blend at the same time. Refrigerated, the sauce solidifies, and can even be used as a spread of sorts. Uses: Hollandaise sauce is traditionally served with grilled or poached fish, it is also ideal for serving with plain grilled chicken. I cannot believe you posted this recipe today!!! Smaller eggs may NOT work because theres not enough yolks to emulsify the butter quantity. Once opened store in the fridge and use within 3 days. To store: Keep jars and cartons in a cool, dry place unopened. and stream it into the blended egg yolk mixture to create a velvety smooth sauce. I whisk it there so I can control the temp. Add water to the water bath or pot and set the immersion circulator to a temperature of 149F. Continue Reading Then stream in the hot butter while blending, until it thickens. I cant believe I avoided making homemade hollandaise for so long because I was intimidated by the idea of making it. Hollandaise Sauce that cools from warm to room temperature will thicken slightly but still be pourable and can be used. Place the hollandaise sauce in a glass bowl; Microwave for 15 seconds at around 20% power. Note that it thickens as it cools. Add a little green and serve with roasted Asparagus with Hollandaise sauce. Reheat Hollandaise Sauce in the Microwave You'll need a microwave safe bowl, a whisk, and of course, a microwave for this method. If the heat is too high you end up with scrambled eggs. Microwave the hollandaise sauce for 15 seconds. Hello! Hollandaise sauce may last at least seven days when refrigerated, but it will taste best if eaten within 2-3 hours after making so that all flavors are fresh. If you use a stove, pour the butter into a jug straight away. Seal and place in the water bath once it comes to temperature. Back to glossary list Customer Service Delivery, amending an order & substitutions Booking a slot Contact us Shopping online Shopping in store Refunds Staying safe during Covid-19 You have two things to worry about with hollandaise: the eggs curdling and the emulsification breaking. Knorr Sauce by Type Hollandaise 3-Pack. Put the yolks,butter and 2 tbsp water in a heavy-based pan and heat very gently,whisking all the time. Warm tap water can be used to loosen as needed, but use with caution (cant undo runny Hollandaise!). How To Reheat Dominos Pizza The Right How to Thaw Frozen Pizza Dough (Best Methods). Be careful not to make it too thin Hollandaise Sauce should completely cover the eggs in Eggs Benedict and not be so thin that it becomes transparent; Use immediately or keep warm if youre prepped and ready to go, then use it immediately. In a measuring cup with a pour spout, combine the melted ghee, water and lemon juice. Blend for about 10 seconds. Fit the bowl inside the saucepan (photo 2). And you probably have them in your fridge and pantry already. The ham, bacon or smoked salmon used for Eggs Benedict is salty, so the sauce doesnt need to have too much salt in it. Share your favorite recipes with Hollandaise Sauce with us on social and don't forget to tag @PrimalKitchenFoods. Add Hollandaise and fresh parsley for a saucy side dish. hollandaise sauce, how to make hollandaise sauce, Leave a comment below and share a photo on Instagram. Keeping the blender in the jug, and with it running on the slowest setting, very slowly drizzle the hot melted butter over the egg mixture. How To Heat Hollandaise Sauce From A Jar? Place the hollandaise sauce in the pan onto the stovetop. Lightly press the oyster shells down into the salt. The difference is in this case you use butter, not oil. The sauce has to be reheated very carefully, otherwise, the eggs will overcook, the ingredients will separate, and you will be left with a very lumpy sauce that just does not go very well with an English muffin and poached eggs! One of the theories about this is that it got to France from the Netherlands via the Huguenots. Remove the lid and blend with an immersion blender until smooth and creamy. If you do freeze hollandaise sauce, it should be thawed at room temperature, or in the fridge, and whisked occasionally to try and minimize separation. Thats typically not required for homemade Hollandaise Sauce lemon does just nicely! Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates. I was going to get up this morning and look up your recipe (just to be sure I didnt forget an ingredient), and there it was in your post!! Here is the classic. Or individual servings, aka Prawn Cocktail style, but drizzled with Hollandaise Sauce instead of tossed with Cocktail Sauce; Poached chicken breast a perfect sauce to create an easy, light yet elegant chicken dish worthy of a dinner party; Green beans, runner beans steamed, boiled, or grilled, like asparagus are a great pairing; Artichokes if you can get them and prepare them, fresh artichokes (simply boiled, or roasted/grilled) are wickedly good friends with hollandaise; and. Add 1/4 cup margarine or butter. Do you heat up hollandaise sauce for Eggs Benedict? You can also reheat in a saucepan over low heat, whisking constantly until warm. If its too hot, it may break and become runny. But in terms of texture, creaminess, it was spot on! Amazon.com : Classic Hollandaise Sauce - 0.9 ounce - 12 per case. I used large eggs, maybe medium would have been better. Allow the egg to cook for about 3-5 minutes depending on your preference. Serve warm: Give it a quick taste and add more salt/pepper/lemon if necessary. This 30 Second Hollandaise Sauce recipe is made quick and creamy with your immersion blender no cutting corners, either, this is the authentic stuff! Second method, (safer and more control) do it the double boiler way. Let it sit for 15 seconds. Add in a small amount of butter and some water to re-emulsify the sauce, to stop it separating. See below for instructions. The recipe will not emulsify with luke warm butter. Fill the bottom of a double boiler part-way with water. Today was teach the kids how to make it day, so they can become more self sufficient and get closer to moving out. The Ultimate Guide. OR, use a blender and pour the butter in while blitzing; Add lemon and cayenne as soon as all the butter is blitzed in, the Hollandaise sauce will be a thick mayonnaise consistency ie spreadable, rather than pourable and quite yellow. Warmer yolks = warmer sauce. Plus, its easy to reheat if you have leftovers. Worked very well added a touch more lemon to thin out. You just need to cook clever and get creative! The flavor seemed more mayonnaisey than buttery to me. Hollandaise sauce may as its name suggests have been invented in the Netherlands and taken from there to France. PRO TIP: the amount of lemon used comes down to personal taste, but when adjusting, bear in mind the use of the sauce. Make sure that water does not touch the top pan. Salt as with the tip for lemon juice, adjust the saltiness based on what youre using it for. A few drops of hot water will stabilize the sauce if it starts to split. Place the cups back into the water bath and cook for an additional 5-8 minutes until the whites are firm and the yolks are cooked to your liking. 2) Add 50 g of diced butter and cook for 1 minute while stirring. Choose a bowl that can fit inside the saucepan (without it touching the bottom) to use as a double boiler. My recipes are creative, vibrant, and totally approachable no matter what your skill level. It takes just 5 minutes in a blender. Use your immersion blender to blend the egg yolks for 30 seconds. small pan over medium low heat for 2 minutes. Isnt that what its all about? Taste to adjust the seasonings. Too easy! Let's grab a bite together! Share and compare all Kitchen. For a true restaurant grade Hollandaise sauce, use ghee or clarified butter instead this is the butter minus. Place egg yolks and water in a medium mixing bowl and whisk until mixture lightens in color, 1 to 2 minutes. Leave behind most of the milky whites in the butter about 1 1/2 tbsp. When reheating, you should do it slowly and gently, to avoid overcooking the egg or causing the sauce to separate. I talk about this in more detail on my eggnog recipe, so Id recommend you read that post. Keeping the hollandaise sauce in a container in a warm water bath, changing the water if it starts to cool.