Expert Tips For Making Hollandaise In Half The Time

For an extra-indulgent finishing touch to your meals, you can always add a spoonful of Hollandaise sauce. The rich, creamy condiment can amplify the flavor profiles of various meats, vegetables, and of course, eggs — as in the famous eggs Benedict. When it comes to making this French mother sauce, the base starts with egg yolks, melted butter, and lemon juice. These simple ingredients come with a notoriously complicated recipe: The sauce requires consistent whisking over just the right amount of heat, so the egg doesn't scramble nor does the sauce break into a watery and oily mess. The process might seem a little daunting and time-consuming to less experienced chefs.

Fortunately, Nelson Serrano-Bahri, the Director of Innovation at the American Egg Board, gave Food Republic some ideas on how to make Hollandaise a little easier. One of his suggestions is to simply use a dry, powdered mix from the grocery store. For most mixes, all you'll need to do is mix some melted butter, water (or milk), and the powder in a saucepan — though specifics vary by brand. Some of the sauce mixes contain cornstarch, which can act as a thickening agent, allowing the sauce to cook up to the ideal rich consistency much faster than when making it from scratch.

One condiment can make for a quick shortcut

Nelson Serrano-Bahri's other suggestion involves a condiment that you may already have on hand. "You could create a mock Hollandaise sauce by using mayonnaise, which is a method you find with some online recipes," he said. "It makes for a very interesting sauce."

Mayonnaise is made from eggs, oil, and acid, and these components are pretty similar to the base ingredients of Hollandaise. It only takes a little modification to transform mayo into a decadent "mock" Hollandaise. An added splash of lemon juice and a little melted butter drizzled in can help to recreate the intended flavor. Extra flavorings — like Dijon mustard or cayenne pepper — can also be incorporated if it tastes a bit flat. You could even add in a white wine reduction to make a cheaty Béarnaise sauce, which differs from Hollandaise due to the use of other seasonings and vinegar.

If you really want to make the mix richer, try swapping in some Kewpie mayo. This Japanese brand is made only using egg yolks, omitting the whites from the formula entirely. This change will add a richer texture to the sauce, as well as a more yellow he that's reminiscent of a real Hollandaise sauce made from scratch.

Quick ways to make Hollandaise

There are a few other ways to speed up the sauce-making process. While the typical cooking method involves whisking the sauce on the stovetop with a double boiler, swapping in an immersion blender can cut down on time. While the butter melts on the stovetop, the egg yolks and lemon juice should be added to a cup. Then, begin blending the acid and yolks together, slowly pouring the butter in while the appliance runs. Warm water can be blended in to thin out overly thick sauce.

If you don't own an immersion blender, a standing blender can work just as well. The same method is used: All ingredients (excluding the butter) should be added in, and the blender should be turned on to medium-high speed. As it's running, slowly pour in the hot, melted butter until the entire sauce emulsifies to a smooth, thick consistency.

Without a blender, Hollandaise sauce can be made using just the microwave. The butter should again be left out while all the other ingredients are whisked together until smooth. Then, add the melted butter in slowly. The entire bowl should be cooked for 15 seconds at a time, making sure to mix it up again in between microwaving sessions. After about a minute, it should take on that crave-worthy, custardy consistency — perfect for topping off an eggs Florentine breakfast sandwich.