Perfect Hollandaise Sauce For Eggs Benedict

June 17, 2014

Eggs Benedict has an almost cult type following. It is bit fancy, tastes like heaven (or the exact opposite, depending on where you get it), and is satisfying in that deep, visceral way that all comfort foods are. What makes it so perfect, is the marriage of the four parts; warm, toasted English muffin, soft poached egg, salty Canadian bacon, and velvety Hollandaise sauce. 

Eggs Benedict is surprisingly easy to make, and can result in a family breakfast or even dinner that fills everyone up with little effort. Eggs Benedict is nothing more than simple ingredients combined into a fabulously tasty dish. 

Hollandaise Sauce; the very name strikes fear in the heart of new cooks everywhere. Once you get past the rumors over how hard it is to make, this easy recipe will become a go-to addition to your weeknight meals.This sauce should be velvety, thick, slightly lemony, and light tasting. It's perfect for this dish, but don't stop there..try it on vegetables, and any other foods where a creamy sauce would be used. 

Hollandaise Sauce

1 stick of butter, sliced into tablespoons

3 egg yolks

1 Tbsp water

1 Tbsp lemon juice

S/P to taste


Bring a double boiler of water to a slow boil

Meanwhile, in the top bowl of the double boiler, whisk yolks until smooth

Add water, lemon juice, and a couple of slices of butter to yolks

Whisk until butter melts and sauce starts to become thickened

Continue adding butter slices and whisking mixture over boiling water, until all the butter is used up and the sauce is thick

Taste and add salt/pepper as needed. 

Remove bowl from the boiling water, and whisk every 30 seconds or so if not used right away. 


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