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Garlic Hollandaise Sauce

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My favorite breakfast dish to get at a restaurant is eggs Benedict. The sauce on this can truly be make or break! I started messing around with Hollandaise sauce purely for fun in my kitchen. My hollandaise sauce recipe does not require a double boiler. This is super easy. Try it this weekend!


You will need a sauce pan to melt the butter and a food processor. A small food processor bowl makes it a bit easier. However, I adore this flex prep set. These are all lithium battery operated kitchen utensils! So innovative!

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Garlic Hollandaise Sauce-A fresh take on regular hollandaise

This hollandaise sauce is quite simple and makes for a glorious eggs Benedict
4 from 1 vote
Prep Time 15 minutes
Cook Time 0 minutes
Course Breakfast
Cuisine French
Servings 4


  • Small bowl food processor
  • Saucepan


  • 3 egg yolks
  • a few dashes tobasco
  • 1 tbsp dijon mustard
  • 1 stick salted butter, melted brown your butter for a more nutty flavor
  • 1 tbsp lemon juice
  • 2 cloves garlic, pressed or finely minced


  • Melt a stick of butter, make sure its really, really hot. (You can brown the butter for a more nutty flavor)
  • While butter is melting, place three egg yolks in the food processor. Whip for 30 sec
  • Add garlic, dijon, and tobasco, and lemon juice to egg yolks
  • Process for 30 seconds.
  • Once butter is melted and very hot, pour in the spout of your food processor while running in a small, slow stream. (This step is very important for proper viscosity)


You must add the butter slowly, and it must be very hot. It ought to be bubbling when you pull it off the stove. 
Keyword breakfast, eggs, sauce
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    1. No, I have had enough trouble making the hard ones with a double boiler. Key points: use a small bowl food processor. Also, add the HOT butter in a slow stream. If you do that, it will be as easy as pie!

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