Recipe and photos by Launie Kettler

Ah hollandaise – one of five mother sauces we should all know how to make.

if you haven't made your own hollandaise sauce before, don’t worry – It’s easy, peasy, light, and breezy.

Sure, we’ve all heard the horror stories, but sincerely – it’s simple.

Although, I can understand if you read those first two lines and looked at them askance. I’m from Vermont, so when I need directions to get anywhere and the person says, “You can’t miss it,” I know I’m going to be in the car for a good long time driving around looking for the “can’t miss” destination.

Because you can miss it.

But, really, you can’t go wrong with a blender hollandaise.

And when you’ve made that sauce, the serving possibilities are endless.

Drizzle some on roasted chicken, eggs benedict, crab, broccoli, asparagus, steak, or turbot – and, of course, save some for that leftover holiday ham (that you carved with your F.N. Sharp Chef's Knife on your F.N. Sharp Cutting Board 😜).

Because the sauce is so bright lemony and buttery, it wants to be included with as many proteins and veggies as you can throw at it.

So, don’t be afraid – grab some butter and a little saucepan, and let’s get our hollandaise on.

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Open-Faced Ham and Asparagus Sandwich With Hollandaise Sauce

2 servings

Ingredients

Directions

About the Recipe Creator

Launie Kettler is a food writer and photographer who cooks big food in a small kitchen in northern Vermont. Her husband and cats are tolerant of the fact that she plays the same Wilco and Son Volt albums over and over while pontificating about the beauty of cumin. 

Launie is also the co-author of The Everything Mediterranean Slow Cooker Cookbook and her recipes have been featured in Where Women Cook, Fresh Magazine, and on Salon.

You can find and follow Launie's adventures on her social handle @teenytinykitchenvt on Instagram, Facebook, Threads and her blog at TeenyTinyKitchen.com.