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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- 3 egg yolks
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1/4 tsp salt
- 6 ounces melted butter (not margarine)
- 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.
Amount 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 firstname.lastname@example.org to chat.