Eggs benedict really is delicious, but it wouldn't be anything without hollandaise sauce. Hollandaise sauce is available in most supermarkets, but it usually contains a long list of suspect ingredients... So we decided to make our own fuss-free version instead, with just 6 ingredients you probably already have on you. It's also ready in 5 minutes and is completely grain and gluten-free. It can be made up to a day in advance too, as long as you keep it in an airtight container in the fridge, but note that it may thicken up a little though. Besides the classic eggs benedict, hollandaise sauce also pairs well with veg such as broccoli and asparagus and also things such as chicken and salmon. So without further ado, here is our easy hollandaise sauce recipe!
Happy Cooking!
The Food Fiesta Team
INGREDIENTS
Approx 4 servings
3 eggs yolks
1 tbsp of lemon juice (or more if desired)
1 tsp of mustard
Pinch of sea salt
Pinch of black pepper
1/2 cup of melted butter
METHOD
Add all of the ingredients besides the butter to a blender or food processor and blend until fully combined and the mixture has changed to a lighter colour after about 3 - 4 minutes.
Melt the butter, making sure the butter is HOT (it can't be cold) to pour with the other ingredients.
With the blender on slowly pour in the HOT butter and blend until all the ingredients are fully combined.
You can serve straight away if you want a warm sauce or if you want a cold sauce then store it in an airtight container until it's ready to serve (if you leave it to cool it will thicken slightly).
Enjoy!
Consume immediately or store in an airtight container in the fridge for up to a day
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