It’s undeniable that a hollandaise sauce is an all-time favorite. Even though it has been through a number of modifications, it is still the classic hollandaise sauce base that makes it distinct and adored. If you find yourself running out of ingredients after buying from culinary suppliers, here are some ways you can make that emergency stock:


You’d be surprised to know that you can make a hollandaise sauce using a microwave in quick and easy steps. On a microwave-safe container, put half a cup of butter and microwave for 20 seconds on high heat until it’s soft and melted. In a separate bowl, mix three large egg yolks and one and a half tablespoon of lemon juice. Afterward, add the mix to the softened butter and let everything rest for a minute. Microwave the mixture on high temperature, stopping to whisk every 15-second interval. Give it three or more whipping until smooth and thick.


You can use the same ingredients as mentioned above, but using a different equipment — a blender. The friction generated by the blender will replace the heat producing power of the microwave. This method will spare your hands from the whipping efforts, which some find tedious. Adding salt to the mixture will also help balance the acidity of the lemon and might improve the taste. You can also add warm water for thinner consistency. Remember to keep the sauce in a warm spot before using, though.

Bain Marie

A traditional procedure of making a hollandaise sauce is using a Bain Marie — a procedure of setting a heatproof glass bowl over a pan of simmering water. This is a good approach to keeping the delicate eggs away from direct heat while slow, more controlled whipping is done manually. Though this set-up might mean more dirty dishes for you, this is the safest method for a nervous newbie cook.

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Hollandaise is particularly complex to make, but once you understand the science behind it, you can choose which procedure to achieve the same result.