Irresistible Brown Butter Hollandaise Recipe with Sage

The nutty aroma of browned butter paired with the earthy taste of sage creates magic in this irresistible brown butter hollandaise recipe. It’s indulgent yet sophisticated, perfect for elevating your brunch game or impressing dinner guests. Honestly, the first time I made this, it felt like I’d discovered a hidden culinary gem. If you’ve ever thought hollandaise was too intimidating, this version proves otherwise—it’s surprisingly simple, and the results? Absolutely divine.

There’s something about the combination of rich, velvety hollandaise and the warm depth of brown butter that makes every drizzle feel decadent. Whether you’re spooning it over poached eggs for a classic Benedict or using it to crown roasted vegetables, this sauce is bound to become a favorite. Trust me, once you try it, you’ll never go back to regular hollandaise again.

Why You’ll Love This Recipe

• Effortlessly Fancy: Brown butter and sage take traditional hollandaise to a whole new level. It’s restaurant-worthy without the hassle.
• Simple to Make: Don’t let the fancy name fool you—this recipe is beginner-friendly and comes together in just 15 minutes.
• Perfect for Any Occasion: From lazy weekend brunches to holiday dinners, this hollandaise is a crowd-pleaser.
• Versatile: Serve it with eggs, roasted veggies, grilled fish, or even over warm biscuits.
• Unforgettable Flavor: The nutty richness of brown butter combined with the herbaceous touch of sage will linger in your memory long after the last bite.

This isn’t just hollandaise; it’s hollandaise reimagined. The sage adds an aromatic dimension, while the browned butter brings depth and character. It’s a recipe that surprises and delights, proving that small tweaks can make a big difference.

What Ingredients You Will Need

This recipe uses simple ingredients that pack bold flavors. You might already have most of them in your kitchen!

• Unsalted butter: The star of the show, browned to perfection for a nutty flavor.
• Fresh sage leaves: Adds an earthy, aromatic punch.
• Egg yolks: The base of classic hollandaise sauce, giving it a rich, creamy texture.
• Lemon juice: Brightens up the sauce and balances the richness of the butter.
• White wine vinegar: Adds a subtle tang and depth.
• Salt: Enhances the flavors without overpowering.
• Cayenne pepper: Optional, but a pinch adds a gentle heat.

If you’re looking for substitutions, you can try ghee instead of butter for an even deeper flavor. Don’t have fresh sage? Thyme or even rosemary can work as an alternative, though the flavor will differ slightly.

Equipment Needed

• Small saucepan: For browning the butter and infusing the sage.
• Heatproof bowl: To whisk the hollandaise over a double boiler setup.
• Whisk: Essential for creating a smooth, velvety texture.
• Double boiler or pot setup: Helps gently cook the egg yolks without scrambling them.
• Fine mesh strainer: Optional, for straining the butter if the browned bits are too large.

If you don’t have a double boiler, set a heatproof bowl over a pot of simmering water—it works just as well. Also, a handheld immersion blender can replace whisking if you’re looking for less arm work!

Preparation Method

1. Brown the butter: In a small saucepan over medium heat, melt the unsalted butter. Stir frequently and watch as it foams and then turns golden brown, releasing a nutty aroma. Add the sage leaves and cook for 1-2 minutes until fragrant. Remove from heat and let cool slightly. Strain out the sage if desired.
2. Set up your double boiler: Bring a small pot of water to a simmer and place a heatproof bowl over it. Ensure the bowl doesn’t touch the water.
3. Whisk the egg yolks: Add the egg yolks, white wine vinegar, and lemon juice into the bowl. Whisk continuously as the mixture warms, about 2-3 minutes, until it thickens slightly and doubles in volume.
4. Emulsify the butter: Slowly drizzle in the browned butter while whisking constantly. The sauce will become creamy and velvety as the butter integrates.
5. Season: Add a pinch of salt and cayenne pepper (if using) to taste. Adjust the lemon juice if needed for brightness.
6. Serve immediately: Remove the hollandaise from the heat and drizzle generously over your dish of choice.

Pro Tip: If the sauce looks like it’s separating, whisk in a few drops of hot water to bring it back together. And don’t rush the butter—it’s the key to that rich, nutty flavor!

Cooking Tips & Techniques

Making hollandaise may seem intimidating, but with a few insider tips, you’ll nail it every time:

• Patience is key: Whisk slowly and steadily to prevent the yolks from scrambling.
• Temperature control: Keep the heat low and steady. Too much heat can ruin the sauce.
• Brown the butter carefully: Watch it closely—going from golden brown to burnt happens quickly!
• Troubleshooting separation: Adding a drop or two of hot water while whisking can save a splitting sauce.
• Keep it warm: Serve immediately or keep the hollandaise warm in a bowl over low heat water until ready to serve.

Trust me, once you’ve mastered these techniques, you’ll wonder why you ever hesitated to make hollandaise at home.

Variations & Adaptations

Here are some fun ways to adapt this recipe to suit your tastes or dietary needs:

• Herb substitutions: Try fresh thyme, rosemary, or even tarragon for a unique twist.
• Dairy-free option: Use ghee or a plant-based butter substitute instead of regular butter.
• Spicy kick: Double the cayenne or add a dash of smoked paprika for a hint of heat.
• Vegan hollandaise: Swap egg yolks for a plant-based thickener like cashew cream, though the texture and flavor will differ.
• Seasonal flair: Incorporate a sprinkle of freshly grated nutmeg in winter for added warmth.

Personally, I’ve made a rosemary version for a hearty roast dinner, and it was a hit. Don’t be afraid to experiment and make this recipe your own!

Serving & Storage Suggestions

This brown butter hollandaise is best served warm, as the butter solidifies when cooled. Here’s how to make the most of it:

• Serving ideas: Perfect over eggs Benedict, roasted asparagus, or seared salmon. It’s also delicious as a dip for bread or crispy potatoes.
• Presentation: Drizzle over your dish and garnish with a fresh sage leaf or a sprinkle of cayenne for a pop of color.
• Storage: Store leftover hollandaise in an airtight container in the refrigerator for up to 2 days. It’s best to consume it fresh.
• Reheating: Reheat gently over a double boiler, whisking constantly to prevent separation. Avoid microwaving, as it can overheat the sauce.

Pro Tip: The flavors in this hollandaise deepen as it rests, so if you need to make it ahead, know that it’ll still taste amazing!

Nutritional Information & Benefits

Here’s what you need to know about the nutritional profile of brown butter hollandaise:

• Calories: Approximately 150-200 calories per serving.
• Healthy fats: Butter provides a source of healthy fats when consumed in moderation.
• Egg yolks: Rich in vitamins A, D, E, and B12.
• No added sugar: This recipe is free from sweeteners, making it lower in carbs.
• Potential allergens: Contains dairy and eggs—ensure substitutions for dietary restrictions.

While indulgent, this hollandaise is an excellent way to elevate your meals without going overboard. Plus, the sage adds extra antioxidants and flavor!

Conclusion

Brown butter hollandaise with sage is one of those recipes that feels special every time you make it. Whether you’re using it for brunch or dinner, it’s bound to be a showstopper. What I love most is how it transforms simple dishes into memorable meals with just a drizzle.

Give it a try, and don’t be afraid to tweak the flavors to suit your taste. Add more sage, brighten it with extra lemon, or spice it up with cayenne—the possibilities are endless. I’d love to hear how you make this recipe your own!

Let me know in the comments how it turned out for you, and don’t forget to share this recipe with your fellow foodies. Happy cooking!

FAQs

Can I make brown butter hollandaise ahead of time?

Yes, you can! Prepare it and keep it warm over a bowl of hot water until ready to serve, or refrigerate and gently reheat later.

What’s the best way to brown butter?

Melt it over medium heat, stirring frequently. Watch closely as it foams, turns golden, and releases a nutty aroma.

Can I use dried sage instead of fresh?

Fresh sage is best for flavor, but you can use dried in a pinch. Just use less, as dried herbs are more concentrated.

What should I do if my hollandaise separates?

Add a few drops of hot water while whisking vigorously to bring it back together.

Can I make this dairy-free?

Yes! Use a plant-based butter alternative or ghee for a dairy-free version.

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