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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. Both comments and trackbacks are currently closed.

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