The History and Recipe of Traditional Hollandaise

A classic French sauce dating back to the 17th century, Hollandaise is the crown jewel of brunch. It’s said to have originated in Normandy before becoming a staple of haute cuisine. Its creamy texture and buttery tang make it the perfect companion for poached eggs, asparagus, and even steak. At Friends With Benedicts, we keep it traditional, letting the flavor shine on our benedicts.

We also love to play with color and flavor, so we offer a twist on the classic: our Beet Hollandaise. By pureeing roasted red beets with a teaspoon of rice vinegar and a tablespoon of dragon fruit juice, we create a vibrant pink hollandaise that’s earthy, tangy, and visually stunning.

Traditional Recipe:

• 3 egg yolks

• 1 tbsp lemon juice

• 1/2 cup unsalted butter, melted

• Pinch of cayenne

• Salt to taste

Whisk yolks and lemon juice until doubled in volume. Slowly add warm melted butter while whisking over a double boiler. Season with salt and cayenne. Serve warm over poached eggs or vegetables.

Beet Hollandaise Variation:

• Add 2 tbsp beet puree (roasted red beets blended with 1 tsp rice vinegar and 1 tbsp dragon fruit juice) to the finished sauce and whisk slowly to combine.