HOLLANDAISE SAUCE

(2 servings)

I avoided Hollandaise sauce for a long time. I tried preparing it the traditional way – by whisking the egg yolks by hand over steam. The result? Once it curdled, and another time it didn't thicken at all. And since I love this delicate, buttery sauce, for many years I chose the easiest option: I bought it ready-made at the supermarket. But… anything that has a shelf life longer than a week smells suspiciously of chemicals, and I longed for a truly homemade Hollandaise sauce made from genuine, fresh ingredients.

Hollandaise sauce is one of the most famous, but also one of the trickiest sauces in world cuisine. Its smooth texture and rich flavor pair beautifully with poached eggs Benedict, grilled vegetables, or poached asparagus.

You might be surprised to learn that the name "Hollandaise" is a bit misleading. The sauce actually comes from France! It was created in the 17th century, when high-quality Dutch butter became widely used during the war in Normandy. French chefs perfected the sauce and named it after the Dutch butter. Today, it's considered one of the five "mother sauces" of French cuisine.

But let's get back to making it. With my new Instagram-inspired recipe, you can completely forget about steam and endless whisking! All you need is a blender.

Here's what you'll need:

• egg yolks,
• a pinch of salt,
• freshly ground black pepper,
• cayenne pepper,
• lemon juice,
• and melted butter.

If your ingredients are at the right temperature (yes, it really matters!), your sauce is guaranteed to turn out perfectly.

TIP: The butter should ideally be at a temperature of 50–60°C (122–140°F) — no hotter! Use the sauce right after you make it. However, if you need to prepare it ahead of time, simply pour it into a thermos, where it will stay warm and silky.

Want to see the step-by-step process? Check out my photo guide or video: