Quick and Easy Hollandaise Sauce (Low FODMAP)
5 Minutes prep • 5 Minutes cook • Low FODMAP • Gluten-free • Serves 4 • Ok to make ahead: Steps 1-4
Hollandaise Sauce is one of those things that can raise a simple dish to a new level of taste, and visual appeal. It’s remarkably easy to make so don’t let its “fanciness” scare you off. Simple ingredients often produce the best results and this recipe is no exception. To make this sauce, you’ll simply heat the butter until it’s nice and hot, and stream it into the blended egg yolk mixture. Voila, you will have created a velvety smooth sauce you can put over eggs Benedict (or my Waffles Benedict 😊 ), or over steamed or roasted vegetables, grilled fish, or meat, or whatever you like! Feel free to double the recipe if you need more than one cup of Hollandaise.
Ingredients
3 egg yolks, at room temperature
1 tablespoon lemon juice (or more to taste)
1 teaspoon Dijon mustard
1/2 teaspoon Kosher salt
1/2 cup salted butter, melted
Directions
(1) Prepare: Separate the eggs and put the egg yolks in a medium-sized mixing bowl or in the jar of a blender. Add the lemon juice, Dijon mustard, and salt. Whisk until well combined or blend on high for about 5 seconds.
(2) Melt the butter: In a small saucepan over medium heat, melt the butter until it’s quite hot (about 130 degrees F) but not starting to brown. Remove from heat.
(3) Make the sauce: While whisking constantly, slowly pour the hot butter into the egg yolk mixture until all the butter is fully incorporated. If using a blender, slowly pour the hot butter into the egg yolk mixture while the blender is running continuously at medium speed. If using an immersion blender, slowly pour the hot butter into the egg yolk mixture with the immersion blender, in the middle of the mixture, running on medium speed.
(4) Finish: Once all the butter is incorporated and your sauce is smooth, taste and add more salt if needed.
(5) Plate and serve: Drizzle over eggs Benedict (or my waffles Benedict), or over steamed or roasted vegetables, grilled fish or meat, or whatever you like!
Eat and enjoy every bite because you can!
Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted.
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