Like so many of my recipes, this sauce came from one of our children requesting Eggs Benedict for one of our family Sunday brunches. I am always happy to oblige if I can, but at first I was a little intimidated by the thought. I had never made hollandaise sauce. Ever. To be honest, I had never poached an egg at home, either. Eggs Benedict was something that I had only ever ordered out at a restaurant.
But I had promised that I would see if I could create a Eggs Benedict for our brunch, so I started working on poaching eggs and a hollandaise sauce. After a few versions, I came up with this recipe and it has never failed me.
Perfect with Eggs Benedict, steamed vegetables or fish, this sauce is surprisingly easy to make.
We enjoyed this hollandaise with our Eggs Benedict at that brunch and many times after that. Try this sauce with our Mushroom Eggs Benedict for a delicious brunch dish.
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Put a small pot of water on the stove and heat until simmering.
Have a small bowl of ice water within reach, in case your sauce starts to break.
In a bowl that is large enough to sit on top of the pot, without touching the water, whisk egg yolks, lemon juice and water together until double in size, thick and pale.
Whisk in seasonings.
In a separate saucepan, heat butter until just melted.
Remove from heat.
Place the bowl with egg mixture over the pot of simmering water, making sure that the bowl does not touch the water. If necessary, remove some of the water to avoid contact.
While whisking, add small amounts of melted butter, whisking in between each addition, until the sauce reaches the desired texture.
If the sauce begins to break or separate, add one teaspoon of very cold water and whisk quickly. It will save the sauce.
If the sauce is too thick, whisk in 1 teaspoon of white vinegar.
Place Hollandaise sauce in a thermos to keep warm while preparing other dishes.
Refrigerate any leftover sauce in an airtight container.
This Hollandaise Sauce recipe is gluten free and vegetarian.