How to make thick hollandaise sauce

Hollandaise sauce has a French original and it's basically like a mayonnaise but traditionally made with clarified butter instead of oil and it's more liquid.

Last week I showed you how to make clarified butter, the idea was to use that recipe to make this hollandaise sauce. This sauce is similar to mayonnaise, but it has more flavor since butter has a unique flavor that processed sunflower or soy oils don't have.

Original recipe

The original recipe uses clarified butter, but you can also make it with melted butter, so if you don't want to waste your time clarifying it then you don't have to do it. The amount of butter depends on personal taste, my recipe is thicker than usual, but if you want to make it the traditional way then just add more melted butter.

Another extra step in the original recipe is that the yolks are cooked in a water bath before mixing it with the butter. This can remove pathogens like salmonella, but I think that if you don't have an outbreak in your community, there is no sense to doing that extra step.

Why is hollandaise sauce better?

If mayonnaise is so similar and more convenient, why is hollandaise better? The thing is industrial mayonnaise use refined vegetables oils like sunflower seed or soy which are very high in omega-6, which promote inflammation in the body. Butter also has omega-6 but less than vegetable oil, which is why hollandaise is a heathier option.

The method to make hollandaise sauce is the same used to make mayonnaise, so you can use the technique you like the most to make it.

This sauce is traditionally used to make egg Benedict or to top sauté vegetables like asparagus.