Hollandaise sauce one of those things. Like baking with yeast and butterflying a chicken – things that make a lot of people shake their heads and say, “Uh. I’m not a chef.”
Before I made hollandaise for the first time, I was definitely afraid. Whenever I thought of hollandaise sauce, I thought it must be so complicated that chefs-to-be have to make it as their final exam in culinary school. I have this vision of an angry French chef yelling at a tiny Audrey Hepburn to, “Whisk! Whisk! Whisk!”
Then I had Smoked Salmon Eggs Benedict when I was on vacation a few years back, and it was love at first bite—I knew I had to conquer my fear of hollandaise sauce so I could make this dish a regular part of my life.
So I dove in, and as it turns out, making hollandaise sauce is a breeze! Way easier than baking with yeast or manhandling a whole chicken. I was afraid all these years for absolutely nothing.
Of course, there are a ton of uses for hollandaise sauce. One of the more common is pouring it over green veggies like asparagus and Brussels sprouts (seriously, try it). But probably the most famous is eggs Benedict.
A crispy English muffin topped with a creamy-yolked poached egg and smothered in hollandaise sauce? Yes, please! Typical eggs Benedict comes with either Canadian bacon or ham between the English muffin and the egg, but I much prefer the smoky, savory flavor of lox—especially when you combine with with a heavy hand of fresh dill.
I’m drooling as I type this. Literally drooling. This is the perfect dish to serve for Easter breakfast or Mother’s Day brunch (dear my family: hint, hint, nudge, nudge).
Pulling this dish together takes a bit of multitasking—especially to make sure everything is warm at the same time. That makes this a perfect meal to make when you have kitchen helpers, but it can also be done solo if there is only one of you. Make your hollandaise sauce first—it can hold in the double broiler while you are and toasting English muffins. If the Hollandaise sauce starts to thicken too much to pour, it’s easily thinned out with a bit of hot water. Enjoy!