Irresistible Brown Butter Hollandaise Recipe with Sage
This brown butter hollandaise recipe combines nutty browned butter and earthy sage for a rich, velvety sauce that elevates any dish. Perfect for brunch or dinner, it’s indulgent yet simple to make.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Sauce
- Cuisine: French
Ingredients
Scale
- 1/2 cup unsalted butter
- 6 fresh sage leaves
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 1/4 teaspoon salt
- Pinch of cayenne pepper (optional)
Instructions
- 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.
- Bring a small pot of water to a simmer and place a heatproof bowl over it. Ensure the bowl doesn’t touch the water.
- 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.
- Slowly drizzle in the browned butter while whisking constantly. The sauce will become creamy and velvety as the butter integrates.
- Add a pinch of salt and cayenne pepper (if using) to taste. Adjust the lemon juice if needed for brightness.
- Remove the hollandaise from the heat and drizzle generously over your dish of choice.
Notes
Whisk slowly and steadily to prevent the yolks from scrambling. Keep the heat low and steady to avoid ruining the sauce. If the sauce separates, whisk in a few drops of hot water to bring it back together.
Nutrition
- Serving Size: 1/4 cup per serving
- Calories: 150200
- Sodium: 150
- Fat: 16
- Saturated Fat: 10
- Carbohydrates: 1
- Protein: 2
Keywords: brown butter, hollandaise, sage, brunch, sauce, eggs Benedict, roasted vegetables, creamy, nutty flavor