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Hollandaise — simply delicious

We think of Hollandaise sauce as a high-end indulgence. Yet it’s simple to make, and… can be made several days ahead. With all the breakfast recipes being posted this time of year, I thought I’d add one of my own.

My “surprise” addition to this classic sauce? Angostura bitters! Perhaps you already guessed that. Bitters give Hollandaise a deeper flavor. And the sauce has broader usage as a luscious topping for salmon and other seafood, for vegetable sides like asparagus or green beans, and of course for simple poached eggs or traditional Eggs Benedict. Remember, you only need a tablespoon or two on those eggs or salmon.

To make Hollandaise ahead: cool, cover and refrigerate. When ready to use, warm up on low heat (in the microwave or on the stovetop), stirring regularly.

Print This Recipe
HOLLANDAISE SAUCE WITH A HINT OF BITTERS

Makes about 1 cup. Recipe may be doubled.

8      Tbsp. salted butter (1 stick)
3      fresh egg yolks, room temperature
1       Tbsp. fresh lemon juice
1/2   tsp. Angostura aromatic bitters
Cayenne pepper, generous dash

Melt butter in a 1-cup measuring cup in microwave oven. Place egg yolks, lemon juice, Angostura bitters and cayenne pepper in blender container; blend on low speed 15 seconds.

Continue running blender on low, and slowly pour in butter. Continue to blend 30-45 seconds more.

For a thinner Hollandaise, add hot water a tablespoon at a time while running blender on low. Spoon warm sauce over eggs, or serve in a small pitcher.

Nutrition information for 2 tablespoons: 130 calories, 1g protein, 1g carb, 13g fat, (8g sat. fat), 110mg chol, 90mg sodium, 0g fiber

Recipe & photo by Rita Held for Angostura USA

 

This entry was posted in Entrees, Rita's Kitchen, Sides and Sauces. Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.

13 Comments

  1. Joyce
    Posted March 1, 2017 at 1:27 pm | Permalink

    Mmm, I love Hollandaise
    Why can’t whole eggs be used? will the whites ‘dilute’ it?
    Thanks

    • Posted March 1, 2017 at 4:23 pm | Permalink

      High protein egg whites don’t emulsify like yolks, so you would not have the same creamy rich sauce.

  2. Posted March 1, 2017 at 8:56 pm | Permalink

    Thanks R&R!
    Perfect timing as Hollandaise is the necessary addition to transform my perfect sous vide poached eggs into Eggs Benedict or Eggs Florentine. Just got my sous vide circulator a week or two ago.
    You know, with a few significant adjustments, Hollandaise prep can become Bearnaise prep — and perfect too for sous vide steaks!
    I’ll bet the folks at #Anova, #Sansaire, “Chefsteps_Joule and #Polyscience would love to hear from you.
    Thanks so much!
    John

    • Posted March 1, 2017 at 9:15 pm | Permalink

      Bearnaise and Hollandaise are French cousins, John :o) Wow, you’re going sous vide

  3. Posted March 1, 2017 at 9:06 pm | Permalink

    Rita – I rarely make Hollandaise, though last week I tested a Hollandaise recipe. Your blender recipe is much easier than using a double boiler, and I didn’t know the sauce reheats so well. Thanks for the tips!

    • Posted March 1, 2017 at 9:18 pm | Permalink

      The blender method is perfect, as long as the egg yolks are room temperature and the butter is quite warm.

  4. Posted March 2, 2017 at 9:36 am | Permalink

    Once again, Rita, we are great minds thinking alike. 🙂 I made blender Hollandaise for the first time just recently. What a game changer! I just might have it every weekend, now–with a dash of bitters of course. (Here’s my recipe: https://www.anolon.com/recipes/country-ham-pimento-cheese-benedict/)

    • Rosie's Kitchen
      Posted March 2, 2017 at 10:46 am | Permalink

      Hi Jill (subbing for Rita, she’s on vacation). I was surprised to see your post–who woulda thought Hollandaise the same week!. Your photo is so appealing — may we borrow it? 🙂

      • Posted March 2, 2017 at 2:54 pm | Permalink

        🙂
        Not sure if you’re serious about the photo, but that particular one was for Anolon so it isn’t mine to share any more. But there might be outtakes–should I look?

        And–will you or Rita be in Louisville for IACP this weekend? I’m leaving at crazy-early o-clock tomorrow.

  5. Posted July 18, 2017 at 11:16 pm | Permalink

    After reading your recipe, I tried it myself and my friends loved it! Thanks for sharing Rita. I also rarely make Hollandaise but because of your surprise addition to it, I somehow loved to try it out!

    • Posted July 19, 2017 at 10:00 am | Permalink

      Yes, just a simple twist (bitters) makes a tasty difference. Glad you liked it Kristina

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