Making a hollandaise sauce can be quite daunting but if you follow these very simple steps, you can make this champagne hollandaise sauce for a special occasion.
- boil the kettle and place some of the boiling water into a milk / gravy jug
- place some of the boiling water into a small sauce pan and put that on the stove on a low heat
- place 15mls of the champagne into a bowl and place the bowl over the sauce pan
- get everything else ready – if you are making poached eggs to go with the champagne hollandaise sauce then get your water ready – it should be at a rolling boil
- be prepared to whisk and whisk and whisk!
- leave the heat on medium when you start the hollandaise
I use Dave to help me when I am making this for breakfast, but if you are going to be making the hollandaise sauce alone then get the hollandaise done before you poach your eggs. You cannot place it back on the heat which is what the jug is for. As soon as it is the right consistency, tip the water out of the jug, give it a quick dry and place the champagne hollandaise sauce into the jug. It will still be perfect in the time it takes to toast your muffins and get the eggs poached.
Champagne Hollandaise
Makes enough for: 1 batch Hollandaise sauce
Ingredients
- 30 mls champagne, plus a few drops extra
- 1 egg yolk
- 100 g salted butter, melted
- Salt and freshly ground black pepper to season
- Chopped chives to garnish
Method
- Place 15mls of the champagne into a bowl over a bain-marie
- Allow to warm over a low temperature
- Whisk the remaining champagne with the egg yolk until light and frothy
- Increase the heat on your stove to medium and whisk in the egg yolk
- Slowly whisk in the melted butter and keep on whisking until the sauce thickens
- Adjust the seasoning and loosen if necessary with one or two drops of champagne
- Remove from the heat as soon as the sauce is thick and use immediately or place into a warmed jug
- Garnish with the chives
Click on the links for conversions and notes.
What I blogged:
- one year ago – SEO workshop
How decadent and delicious does this sound! What a great idea for Valentines Day breakfast or someone’s birthday breakfast 😀
I think I shall have to repeat this for Valentines Day 🙂
Please come and make me breakfast every morning ;)xx
wish I could xox
This sauce is extra classy and delicious, it looks soooo tasty 😀
Definitely perfect for celebrations!
Cheers
CCU
Absolutely Uru 🙂
What a deliciously extravagant idea….love it:)
Thank you Roger 🙂
Now that is the way to start the day…very special.
Very special indeed!
I love hollandaise sauce – what a fantastic idea using champagne.
Have a lovely afternoon.
🙂 Mandy xo
thank you Mandy 🙂
Such a fan of Hollandaise, Benedicts, smoked salmon/gravlax—and Champagne—that I had to pin this one for use *and* fandom!
xoxo!
Kath
I love that you have pinned it – and I hope you indulge soon 🙂
Gloriously indulgent!
very 🙂
This sounds like pure heaven, Tandy. 🙂
Thank you AD, that is a good way to describe it 🙂
Wow this is hollandaise, x10 classier! Sure to give this a try on a day I really want to impress 😉
I hope you enjoy it!
Sauce looks beautiful and I sincerely appreciate the step-by-step recipe like this. I have never attempted it and I will try it all because of you.
Please let me know if you get stuck at any stage!
this hollandaise sauce is fancy!
perfect for a special occasion 🙂
Oh now this sounds delicious! I haven’t made Hollandaise in so long! I am now going to follow you via Bloglovin, because it seems I’ve been missing your delicious posts!
Sorry to hear you have been missing my posts!
I just finished making this! Perfection! I’m saving this one. Thanks for sharing!
My pleasure, and thank you so much for the feedback 🙂