Last Updated on May 5, 2023 by Ellen Christian
Check out this Hollandaise sauce recipe and learn more about the process used to make it. Find out how to make hollandaise sauce at home.
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DIY Hollandaise Sauce Recipe
When I was younger, I did fairly well in school. Unfortunately, I always seemed to struggle with math and science. I was much happier reading a book or learning about our past than I was trying to understand math and science.
It appears that my son has developed my lack of interest when it comes to science because he is really struggling with that class. A great way to get kids interested in science is to help them understand how it really applies to their lives.
After all, when I hear the word emulsion, it means nothing to me at all. When I see an emulsion, I begin to have an understanding.
What is an emulsion?
We all know that water and oil do not mix. Take a cup of water and a quarter cup of oil and place them in a jar and you’ll see what I mean. The oil just lays on top of the water and no matter how much you shake it up, they just don’t combine.
They don’t combine because oil is made up of non-polar molecules while water molecules are polar molecules. In order to help them stay together, you need to add what is called an emulsifier.
An emulsifier is a substance that helps two liquids combine to form an emulsion.
Hollandaise sauce is a delicious sauce that we often serve over asparagus. Hollandaise sauce is an example of an emulsion because butter and water combine to make this sauce because of the addition of egg yolks which act as the emulsifier.
Egg yolks contain a number of emulsifiers. Eggs also act as emulsifiers in things like mayonnaise and cake where they help combine fat-based and water-based liquids.
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Hollandaise Sauce Recipe
Check out this Hollandaise sauce recipe and learn more about the process used to make it. Find out how to make hollandaise sauce at home.
Ingredients
- 3 egg yolks
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1/4 tsp salt
- 6 ounces melted butter (not margarine)
Instructions
- In a small sauce pan, beat the three egg yolks with a whisk.
- Add the lemon juice, water, and salt and whisk to combine.
- Over low heat, beat until it is smooth, creamy and thicker. This is the first emulsion.
- Remove the pan from the heat and add the melted butter by 1/4 teaspoon. Do NOT add faster than this.
- When the sauce resembles thick cream, begin adding the melted butter by 1/2 tablespoon. Do NOT add faster than this.
- It will take about 5 minutes to finish the entire process and create the second emulsion which is the finished Hollandaise Sauce.
- Serve over fresh steamed asparagus.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 693Total Fat: 76gSaturated Fat: 46gTrans Fat: 3gUnsaturated Fat: 25gCholesterol: 460mgSodium: 852mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 5g
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email info@confessionsofanover-workedmom.com to chat.
Love Hollandaise sauce but have never known how to make it . Thank you !!
Glad to share, Susan!
I love the water and oil experiment and am going to do this with the kids.
Hope they enjoy it!
Hollandaise sauce is indeed delicious, especially over asparagus. I like to replace the lemon juice with 3 tablespoons of freshly squeezed orange juice. It’s a terrific citrus taste to the sauce for a unique twist.
That does sound good! I need to try it that way next!
I’m definitely going to give this recipe a try.
Hope that you enjoy it, Holly!
I’ve always been intimidated by hollandaise sauce, but I think after reading your instructions & recipe, I just might give it a whirl! 🙂
You should give it a try. It’s not hard if you just go slowly!
Love your kitchen tips Ellen; and Hollandaise is one of my favorite recipes..thanks for sharing, sure looks delicious and can’t wait to make it with my veggies soon
So glad you’re enjoying them, Melanie!
What a great visual example of science in action!
Thanks, Val. I thought it was pretty neat!
Seriously, I learn so many new things by reading your blog. I never knew what emulsion was. 😀 LOVE THIS>
I’m so glad you’re enjoying what I post, Nancy!
Yep, that kind of science does make it all so clear. Looks delicious too!
It definitely was delicious!
I love the idea of teaching through food and cooking. This is a great example!
Thanks, Kristin. It’s a fun experiment.
How neat! I love science lessons in the kitchen!!! This is such a great idea! And your hollandaise sauce came out perfect!
Thanks, Dominique. I like when learning is fun.
That’s a pretty coll kitchen experiment. Your sauce came out looking great.
Thanks so much! It was good too!
I wish science was as fun and yummy when I was in school!!! Very creative!
Me too, Emily!
I love this sauce, but I couldn’t imagine make it by myself.
It’s not that hard, Melissa, and it’s delicious homemade!
I really love Hollandaise sauce, but never tried making it at home. You have inspired me to try!
Let me know how it turns out if you try!
I’ve never tried making Hollandaise sauce but the few times I’ve had it at restaurants, it was just too rich for me. Great that you turned a recipe into a science experiment though.
Rich is good, Nicole! My weakness LOL.
This is so cool, I love how you made science applicable! I think almost everyone learns better when they can see it in their own lives.
Thanks, Pam! I totally agree!
I love Hollandaise sauce. Anything and everything is good when you put Hollandaise sauce on it. I’m super excited to have this recipe to try since I’ve only made it from a packet in the past.
Totally agree, Daisy! Just take it slow and follow the directions.
Now that would be a super fun science experiment to do with my kids. Do the science test first and then make the Hollandaise sauce and explain how it works! I always said cooking is a science and this seriously just proved it!
That’s exactly how I did it, Amber. Plus, it’s yummy!
I have never had hollandaise on Asparagus before. Looks like it is something I need to try and definitely with bacon.
The bacon added a delicious touch!
I love teaching my kids about kitchen science. One year for a highschool chemistry class I did the chemistry of making fudge. Gave the class and teacher fudge after the presentation. I got an A 🙂
That sounds fun and delicious!
I have never had hollandase sauce before, looks easy to make. We love science experiments in out home!
It’s a fun experiment especially since you can eat it afterwards!
I have never tried to make this sauce before, but my husband loves it… I have always been to intimidated to make it.
It’s not that hard if you go very slowly and follow the directions!
how stuff works and mythbusters are 2 family faves here too ellen!! I love this post!!
Thank you so much, Brett!
I’ve tried making a hollandaise sauce once but it broke! I get so intimidated by fancy sauces like this but I really should try again!
It’s all a matter of adding the melted butter very slowly!
I’ve never tried but I’m like you and highly intimidated! I watched how hard it was on Master Chef so I figured if they struggled there was no way I could do it. Thanks Ellen for giving me hope!
Definitely give it a try, Ashley! It’s not that hard if I can do it 🙂