ByMrs. Shecky's Blog

~A Sauce For Many Things~

The craving for Eggs Benedict had Mrs. Shecky the other day. Just a simple English muffin, Canadian bacon, and a poached egg smothered in Hollandaise Sauce can be a filling breakfast, lunch or dinner. At least Mrs. Shecky’s version of it is.

The beauty of Hollandaise is that it can be used on vegetables and Mrs. Shecky loves serving Eggs Benedict with asparagus. The sauce is very easy to make and all you really have to do is whisk/stir it constantly and take it off the stove just as it thickens. If you can do that, you will have a wonderful sauce for anything Hollandaise. Here is an easy quick version of Hollandaise Sauce.

Hollandaise Sauce Recipe

Prep Time 5 minutes minutes
Cook Time 4 minutes minutes Total Time 10 minutes mins
Course Breakfast, Brunch, Side Dish

Equipment

  • Whisk
  • Saucepan

Ingredients  

  • 2 Eggs Large
  • 2 tbsp Warm Water
  • 2 tbsp Lemon Juice Fresh Squeezed
  • ½ tsp Dijon Mustard -more or less-
  • ½ C Butter Cut into small cubes
  • ¼ tsp Salt
  • 1/8 tsp Cayenne Pepper

Instructions 

  • Separate the egg yolks from the whites. We are using the yolks only. You can refrigerate and use the whites for something else tasty.
  • In a saucepan, add the yolks, water, Dijon mustard, and lemon juice then whisk combining them well. This only takes a few seconds.
  • Add the butter to the saucepan.
  • Over medium-low heat whisk/stir constantly. Why? Because we do not want the eggs to scramble. In about 3 minutes or so the top of the sauce will become frothy. Shortly after that, it will start to thicken. When it gets to the point of coating the back of a spoon, it is done. This only takes about 3-ish minutes. remove from heat.
  • Season with salt and cayenne pepper to taste. Optional. You can leave out these if you choose not to add them because of salt restriction, etc.

Notes

If sauce gets thick just add a little bit of water and whisk it in.

Enjoy.

And that is how Hollandaise cooks in Sheckyville.

15 Comments

  1. hollandaise sauce/eggs benedict is THE standard by which I judge a restaurant that claims to do breakfast.

    yours looks amazing! thanks for sharing

    1. Funny, but mine too. It seems it is hard to find the classic Eggs Benedict these days. I went in to a place and they said they made it and came out Crab Eggs Benedict. Hated it, Sorry, but I love the classic. Tell me if you like the recipe if you try it. It is an easy one.

      1. I make Alfredo sauce from scratch every Friday for our Sabbath dinner. I’ve never made hollandaise but perhaps I’ll add it to my repertoire! Thanks for the recipe. Your recipe is the second recipe for hollandaise that I’ve seen this week. I feel like it’s a sign. 😊

  4. Great post
    Great post, Mrs. Shecky! Your Hollandaise Sauce recipe seems easy to make and versatile enough for a variety of dishes. I’m curious, can the sauce be made ahead of time and reheated or is it best to make it fresh every time?
    Johnie

    1. I make it fresh just because it isn’t that hard to do for me. However, it can be refrigerated in an airtight container for a couple of days and yes, it can be frozen up to a month. all of which I have done.

  6. love this

    This is a great recipe for Hollandaise Sauce! I have never thought to use it on vegetables before, but it sounds delicious. Have you tried it on any other unique dishes besides Eggs Benedict and asparagus?
    Jo

    1. I have Johanna. It is close to a Bearnaise Sauce. Instead of adding water I add a bit of White wine and some herbs and shallots to meat dishes. It is very easy to do and such an easy recipe to play on 🙂

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