NO-FAIL Hollandaise Sauce Recipe (Perfect for Birria Eggs Benedict!)

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option while maintaining flavor.

lemon juice

🥗Healthier: vinegar

💰Cheaper: citric acid

Vinegar can mimic acidity and is often less expensive.

Clarify 1.25 pounds of butter in a pot over low heat, skimming off the white dairy that rises to the top with a ladle.

In a separate pan, add 2 peppercorns, 0.25 cup of wine (or vinegar), and a teeny bit of salt. Bring to high heat and reduce until you have about 2 to 2.5 tablespoons of reduction.

Once reduced, add the reduction to 2 tablespoons of cool water and remove the peppercorns.

Start a hot water bath and whisk 6 egg yolks in a bowl over the hot water bath.

Add the reduction back into the egg yolks and whisk until thickened, which takes a few minutes.

Once thickened, remove from heat and slowly add the clarified butter, starting with a couple of drops at a time to avoid breaking the sauce.

Continue whisking in about 4 ounces of clarified butter, then add 2 tablespoons of lemon juice to taste.

Finish with cayenne pepper, white pepper, and kosher salt to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens