Perkins Hollandaise Sauce Recipe

Few sauces feel as rewarding to make as a smooth, buttery hollandaise!

The key is patience—rushing the process will leave you with scrambled eggs instead of a creamy sauce.

I like to whisk this Perkins version in a metal bowl over barely simmering water, keeping it just warm enough to thicken without cooking too fast.

Adding a dash of cayenne gives it just the right amount of warmth without making it spicy.

If the sauce ever gets too thick, a teaspoon of warm water will loosen it up instantly.

This hollandaise is my favorite way to bring eggs Benedict to life, but it’s just as good over roasted vegetables or a juicy steak.

Once you taste homemade, the packet mix won’t cut it anymore!

How to Make Perkins Hollandaise Sauce

Jump to Recipe Print Recipe

Ingredients

• 3 Egg Yolks
• 1 tbsp Lemon Juice
• 1/2 cup Butter (melted)
• 1 tbsp Water
• Salt (to taste)
• Dash of Cayenne Pepper

Step-by-Step Instructions

Step 1:

Melt the butter slowly over low heat until it’s fully liquid.

You can use either a saucepan or microwave for this.

Step 2:

In a mixing bowl or double boiler, whisk together the egg yolks and water until the mixture becomes slightly thick.

Step 3:

Place the bowl over simmering water, ensuring the bottom does not touch the water.

Continue whisking while gradually adding lemon juice.

Step 4:

Slowly pour the melted butter into the egg mixture while whisking constantly.

This is essential for the emulsion process.

Step 5:

Season with salt and a dash of cayenne pepper to taste.

Remove from heat once thickened.

Serve immediately.

Tips and Tricks for Making This Recipe

Carefully Monitor Temperature

Ensure the water under the mixing bowl does not boil vigorously, as excess heat will scramble the eggs.

I find just a gentle simmer works best!

Consistent Whisking is Key

Keep whisking to maintain the emulsion of butter and eggs.

This prevents the sauce from separating and becoming oily.

Alternative Ingredient Option

Using clarified butter instead of regular melted butter will lend a luxurious texture and brilliant yellow hue to your hollandaise sauce.

Adjust Seasoning as Needed

Taste the sauce as you go to adjust the lemon juice, salt, and cayenne pepper according to your preferences.

A slight tweak can make a big difference!

Storage Tip

If you need to store the sauce for later, keep it warm in a thermos.

This helps maintain the creamy consistency until serving time.

What to Serve with Perkins Hollandaise Sauce

Steamed Asparagus

Steamed asparagus is a classic choice to pair with hollandaise sauce.

The rich and creamy sauce complements the fresh, vibrant flavor and crunch of the asparagus perfectly.

It’s simple to prepare and truly highlights the hollandaise sauce.

Poached Eggs

Nothing beats the classic combination of poached eggs with hollandaise sauce.

You’ve probably seen this duo in eggs Benedict, but it works just as well on its own or atop toast.

The richness of yolk melds beautifully with the sauce.

Grilled Portobello Mushrooms

Grilled portobello mushrooms might not be the first thing you think of, but they are fantastic with hollandaise!

They bring a meaty texture and earthy flavor that contrast nicely with the creamy sauce.

Perfect if you’re looking to add something hearty and vegetarian to your plate.

Roasted Potatoes

Roasted potatoes are a crispy and satisfying side dish you can’t go wrong with.

They offer both a textural contrast and a taste that holds up well with the richness of hollandaise sauce.

Grilled Salmon

Pairing hollandaise with grilled salmon is a savory and delicious option that brings out a slightly smoky flavor.

The sauce enhances the salmon without overpowering its natural oils, making each bite perfect.

Sweet Potato Fries

Sweet potato fries add a sweet and crispy element that is unexpectedly delicious with hollandaise sauce.

The sweet and salty combo makes this a unique yet tasty side option that could surprise your guests!

Variations and Substitutions

Creative Variations

Classic hollandaise sauce can be transformed into something new with a few tweaks!

Adding orange juice and zest creates a lively, citrusy version known as Maltaise sauce.

Tomato puree added turns it into a delicious Tomato Hollandaise, otherwise referred to as Sauce Choron.

Feel free to experiment with these additions for a unique twist on the original.

Quick Substitutions

Sometimes, you might need a faster or simpler alternative.

Mix mayonnaise, sour cream, and mustard for a tangy substitute that captures the essence of hollandaise.

For a plant-based option, combine raw cashews with lemon juice for a creamy vegan alternative.

These options are perfect if you’re in a pinch or catering to different dietary needs.

How to Store Leftover Perkins Hollandaise Sauce

Make sure you store your leftover Perkins Hollandaise Sauce properly to keep it fresh.

This will help you enjoy it safely and make sure it doesn’t go to waste.

Leaving the sauce out too long can cause it to spoil, and no one wants that!

Airtight Storage is Key

You should transfer the sauce into an airtight container.

Using a container with a tight lid will help maintain the sauce’s freshness.

Refrigerate the container promptly to keep the sauce safe for consumption.

Refrigeration Duration

The leftover sauce should reside in the fridge and be used within two days.

Trying to store it longer can lead to separation, which isn’t pleasant since it indicates the sauce is spoiling.

If you notice any odd smells or textures, play it safe and discard it.

Avoid Cross-Contamination

When transferring your hollandaise sauce, make sure you use clean utensils.

Not using clean utensils could introduce bacteria, leading the sauce to spoil more quickly.

Keep your sauce away from raw foods or ingredients that might contaminate it.

Common Mistakes to Avoid

You know how frustrating it can be when your Hollandaise sauce doesn’t turn out right.

Don’t worry, I’ve got some common pitfalls you should definitely dodge!

Overheating

A big mistake is overheating the sauce, which can lead it to split or curdle.

Keep your heat low and steady to maintain that silky texture.

Too Much Lemon Juice

Balance is key, so be cautious with the lemon juice to avoid a too-tart taste.

Start small, and add more gradually until you’ve hit the sweet spot.

Wrong Butter to Egg Yolk Ratio

The ratio of butter to egg yolks is crucial for consistency and flavor.

Stick to the optimal proportions to avoid a watery or overly thick sauce.