Also- the immersion blender is a must have; I use mine alot! ~ Jeanette. Make sure to gently move the blender up/down/around to ensure even blending. Easy Hollandaise Sauce: Yield: 1/2 cup Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Hollandaise sauce will last up to two days in the fridge, as long as it is kept in an airtight container. Microwave - Yes you can make Hollandaise sauce in the microwave! Get my FREE eCookbook when you sign up for my newsletter! If youre brave, you can also microwave in 10 second bursts on low this makes me nervous, but it has worked. Worked very well added a touch more lemon to thin out. Adding a veggie side to your favorite meat or fish dish can get a bit boringthe same small dishes rotate in and out and often end up just pushed around the plate. Reheat for another 15 seconds. My blender is from KitchenAid, you can click on the photo above to see the details. This will make the sauce a pale yellow and thin it out; Adjustthickness if your sauce is still too thick, then addhot tap water 1 teaspoon at a time until it is thin enough to be drizzled. If its too hot, it may break and become runny. Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Uses: Hollandaise sauce is traditionally served with grilled or poached fish, it is also ideal for serving with plain grilled chicken. Im looking forward to making this, but mostly Id like to know where that gorgeous pottery dish with the spout is from in your hollandaise image :), Thats from my friend Terri from the No Crumbs Left blog. It can be done in the microwave or on the stove, with occasional whisking, and the addition of a little bit of water to reincorporate the ingredients. Note that it thickens as it cools. If you are wanting to keep some aside and reheat it to enjoy at a later stage, here are some of our best tips: Hollandaise is such a delicate sauce and often takes quite some practice to get right. Voila a minute later you've got a rich, creamy luxurious sauce. In the meantime, bring a saucepan of water to barely simmering. I was able to keep it warm by placing the container in hot water until needed. Broccoli serves as a great base for full-flavored Hollandaise, and roasting will caramelize the broccoli to add a crispy edge. 4Blend and serve: Remove from the water bath with tongs and blend right in the jar using an immersion blender until smooth and creamy. This information comes from online calculators. , Microwave: Add Blender Hollandaise Sauce to a microwave safe bowl. Adding butter it immediately separated even though the butter was plenty hot. Check on the sauce and whisk it. How do you keep hollandaise warm without breaking it? The delicate, rich flavor of salmon meets the thick, creamy texture of the hollandaise for an elegant array of tastes. Pour sauce over casserole and sprinkle with roasted sesame seed. I use my immersion blender a lot in my kitchen. Else, plain hollandaise as-is with steak is still a winner! If salmon is a staple in your lunch or dinner time rotation, you wont want to miss this simple recipe. Too low, then the sauce never thickens. Theres less risk of the butter solidifying when it hits ice cold yolks this can cause lumps or make the sauce split; The closer ingredients are in temperature when combined, the better and easier they mix (or emulsify, in this case). All comments are moderated before appearing on the site. You will need3 large eggs, sold labelled as large eggs at grocery stores, weighing 55 60g / 2 oz per egg (industry standard). I prefer using a stick blender rather than normal blender because there's less waste / easier to scrape the sauce out. Nutritional information is provided as a courtesy and is an estimate only. What Camo Pattern Is Best for Duck Hunting, Are Coconut Chips the Same as Coconut Flakes, Bacon, Cheese and Scrambled Egg Sandwiches. This classic sauce is regarded as one of the most technically challenging in the French cooking repertoire. Use for EggsBenedict and steamed asparagus, andits also particularly spectacular with crustaceans such as lobster, crab, prawns/shrimp and scallops. Then stream in the hot butter while blending, until it thickens. Melt the butter over low heat. Leave behind most of the milky whites in the butter about 1 1/2 tbsp. It should then be reheated gently on the stovetop, or on the lowest setting in the microwave. Best of all the sauce didnt separate. You are able to stir the sauce as it reheats, to keep it from separating, and you can easily add in some extra butter or water to re-emulsify it all. You can get the same unbelievably thick creamy result in a mason jar using your stick blender. Keep the sauce warm until ready to serve. Lightly press the oyster shells down into the salt. Repeat this process until the hollandaise sauce has reheated sufficiently. The stove is a good option to use to reheat hollandaise sauce if you can set it onto low heat. Whisk sauce mix and 1 cup milk in small saucepan. You are also able to only heat the hollandaise sauce for short periods of time before switching the heat off. Join my free email list to receive THREE free cookbooks! Use a meat thermometer, waiting until the center of the steak reaches 115 degrees. Your email address will not be published. Nagi x. Hungry for more? Thank you for sharing your feedback! Tag us on social media at. Required fields are marked *. Hollandaise sauce is a rich, creamy sauce that is often used as a topping for eggs. When using an immersion blender, make sure you use the right size jarthe head of the immersion blender should just fit inside. I made the recipe and it came out prefect. You can also melt the butter in a small pot on the stove top. Slowly stream in the hot butter into the mixture as the blender is running. Because its all about balance. I haven't had this sauce before. I read that several times to make sure that was what you said and you did not give any instructions for what power level or how long. Let the seared steak cool for 10 minutes (itll finish cooking as its resting). Warm tap water can be used to loosen as needed, but use with caution (cant undo runny Hollandaise!). Its like putting on your favourite sparkly earrings when youve thrown on whatever itll bring instant bling to even your daggiest outfit! How To Make Sous Vide Hollandaise Sauce Step 1. I find the best way to gently reheat Hollandaise Sauce is to submerge a sealed container in a bowl of warm water no hotter than 50C/122F (just very warm tap water). Modern shelf-stable products should last years in proper storage. Let butter stand for just 15 seconds or so until the milky whites settles at the bottom of the jug. With your immersion blender running the whole time in your mason jar, slowly pour in the melted ghee mixture. Haha, crab cakes benedict sounds insanely good, can I steal that for the blog? It might be a bit frustrating to do but it is the only way to ensure the hollandaise is not ruined. Pour melted ghee/butter into glass measuring cup. Serve hot on vegetables, especially asparagus; it is also delicious on fish or eggs, like eggs Benedict. You just need to cook clever and get creative! What temperature should hollandaise sauce be served? This should take around 30 seconds - 1 minute. Reheating: To reheat your hollandaise sauce in the sous vide, simply place the jar back into the water bath for 10-15 minutes. Slowly drizzle the very hot melted butter into the egg yolk mixture while the blender is running on low speed. Is blender hollandaise safe to eat? Use a meat thermometer, waiting until the center of the steak reaches 115 degrees. Place bowl in microwave. Place the hollandaise sauce into a microwave-safe bowl. You have two things to worry about with hollandaise: the eggs curdling and the emulsification breaking. To make this recipe, simply heat up some butter (and it needs to be hot!) The sous vide method is the best for making hollandaise is much easier and foolproof. Combine the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds. Added with the Dijon mustard, it came out quite tangy, which both the wife and I did not like this homemade version, seeing as it was my first time having hollandaise sauce at home. Keeping the hollandaise sauce in a pan on the stove with it set to 'warm'. How do you use hollandaise sauce in a jar. Once again, it is always best to serve hollandaise sauce fresh, but there are some tips to serving it after its been frozen. How to make 30 second Hollandaise sauce: To do this you simply put three large egg yolks into a wide mouthed mason jar Add a touch of salt, some lemon juice, and a stick of melted butter Insert your immersion blender and blend That's it, it takes just a few seconds. Unlike most of the other sauce mixes in the market, you do not need too many additional ingredients to prepare Concord Foods Hollandaise sauce. Eggs Benedict with ham, smoked salmon or bacon, this is the classic dish that most people associated with Hollandaise Sauce; Steamed Asparagus the other classic way to serve Hollandaise Sauce; Fish Use for any relatively plainly prepared fish fillets, such as poached (salmon or trout are especially good) or a simple pan sear like this Crispy Pan Fried Fish; Lobster boil it, drain it, then serve with this sauce. Sue, : Mixed Spices And Seasonings : Grocery & Gourmet Food. This recipe emulsifies butter into an egg yolk and lemon juice mixture. Once cooked, remove the jar from the water bath. Could you please forward those missing instructions, im wondering as well if the sauce can be frozen? Fill the bottom of a double boiler part-way with water. You need to be extremely careful reheating it to ensure that you dont cook the eggs even setting a bowl over another boil with boiling water is unreliable and will make the eggs scramble as I found out first hand! You need to keep a close check on the hollandaise sauce being heated on the stovetop to ensure that it does not start to overcook, or that it does not start to burn. The flavors come together to taste rich and luxurious . Thats typically not required for homemade Hollandaise Sauce lemon does just nicely! Hi Dave yes, you can freeze it. Remove the lid and blend with an immersion blender until smooth and creamy. Seal and place in the water bath once it comes to temperature. Larger eggs (eg jumbo) will work fine. Serve with a slice of prosciutto. Set the timer for one hour. Cashew butter and avocado oil give this rich sauce a creamy texture for a no-dairy topper that adds a bit of flavorful decadence to your favorite dishes. Guilty as charged. With the blender stick going on high, slowly pour the butter in a thin stream into the eggs over around 45 seconds. Place the cups back into the water bath and cook for an additional 5-8 minutes until the whites are firm and the yolks are cooked to your liking. This 30 Second Hollandaise Sauce recipe is made quick and creamy with your immersion blender no cutting corners, either, this is the authentic stuff! Min. Excellent and easy. Poached Salmon. 30 minutes 8 servings These sous vide hollandaise sauce is so easy to whip up. Continue the process until the sauce is warmed up fully. Drizzle extra virgin olive oil over the broccoli, and use clean hands to coat. If you thought this recipe was simple, you wont believe how easy it is make these other sauces. But in the case that your sauce does break and becomes a speckled mess, dont fret. Made without dairy, soy, or canola, this keto-friendly Hollandaise is perfect for dipping and dunking steak. With the blender running on medium high, slowly stream in the hot butter into the mixture until it's emulsified. Melt the butter in a microwave (make sure it's covered as it will splatter) for about 1 minute, until it's hot. Set your microwave to low power - 20% or power level 2. Bring to a boil, stirring constantly. and stream it into the blended egg yolk mixture to create a velvety smooth sauce. Use it on a sandwich as mayonaisse as it is no longer hollandaise. It can be used in things like sauces, such as this Lemon Butter Sauce for Fish, to make Butter Popcorn without it going soggy, and by the bucketload in Indian curriessuch as everybodys favourite Butter Chicken and Tikka Masala; Lemon juice for a touch of tang. Grab the immersion blender and stick it inside the jar. Is Blender Hollandaise sauce safe to eat? 3.2 3.2 out of 5 stars (12) How do you reheat hollandaise sauce without ruining it? In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water. Yes, hollandaise sauce can easily be made using the sous vide method of cooking in just a few easy steps! It all started with my 30 Second Mayonnaise I know the French slave over their Mother Sauces, but I prefer my 30 second versions and Ill tell you something, I think the immersion blender does a better job in most casesthis blender Hollandaise sauce is super silky and stable. Feel for doneness, the cooking time is just an estimate. I found this recipe to be a tremendous success! Depends on your microwave and how much youre heating, but I recommend heating on 50% power, and check every 15 seconds or so. Whip any of these up and you can get creative with recipes such as my sweet potato gnocchi with pesto or parsnip noodle chicken alfredo! Here is how to reheat hollandaise sauce in the microwave: Place the hollandaise sauce into a microwave-safe bowl. To sous vide eggs for eggs Benedict set the immersion circulator to a temperature of 145F and cook for 30 minutes. If your microwave does not have specific heat settings, it will be almost impossible to heat up the hollandaise sauce without it separating. I should have listened to my gut. The recipe will not emulsify with luke warm butter. Take the sauce out of the heat as soon as it's warm. Dot & Bo collects personal information in relation to operating our site and services. My gut told me I should just warm it in a bowl of warm water and not risk cooking in the microwave. I prefer to use a handheld blender stick because getting the sauce out of a blender is annoying, and I always feel like you lose too much. The Vesta Precision Imersa Elite is my go-to. This post may contain affiliate links. Pour hollandaise sauce into the microwave safe bowl. Remove from the water bath and carefully crack each egg into an individual cup or ramekin. around 160-170F Tips & Techniques > Food Safety of Hollandaise Egg yolks start to coagulate around 149F (65C) and will start to curdle around 160-170F (yolks completely curdle at 185F (85C). Blitz briefly to combine. Here are a few other great Eggs Benedict Recipes: Green Eggs & Ham Reuben Eggs Benedict Smoked Salmon Benedicts Carnitas Eggs Benedict from Dash of Savory Place the egg yolks, lemon juice, reduced vinegar, and cayenne pepper in your food processor or a tall immersion blender cup (or jar). Fresh Hollandaise sauce does not tend to keep for very long - between 2-7 days, on average - if stored in the fridge. We do not sell personal information, but it may be shared with third parties for certain business purposes. This and the other 30 sec. Place in a 400-degree-Fahrenheit oven for about 10 to 12 minutes. Continue Reading But its better to use yolks once theyre at room temperature because then they are closer in temperature to the hot butter so: And heres how to make Hollandaise Sauce the easy way! 2. I cannot believe you posted this recipe today!!! Be careful not to make it too thin Hollandaise Sauce should completely cover the eggs in Eggs Benedict and not be so thin that it becomes transparent; Use immediately or keep warm if youre prepped and ready to go, then use it immediately. Next time Ill either cut back on the lemon juice or omit it. Im happy you loved the recipe and technique. Drizzle hollandaise sauce over the poached eggs and garnish with chives. When reheating, you should do it slowly and gently, to avoid overcooking the egg or causing the sauce to separate. You can use also hot sauces if you want eg. The sauce is actually quite thick right from the jar. Otherwise, use finely ground black pepper. I feel like its a hack but its really just sound technique. Im also a big advocate of self-care and taking life down a notch while chasing adventures half-way across the globe! I have not tried the traditional method of making Hollandaise simply b/c of the effort involved. (Note 2) Once all the butter is in, the sauce should be thick, creamy, smooth and pale yellow. See? Creamy hollandaise coats savory ham and rich egg with a fluffy English muffin soaking up the yolk and sauce at the bottom. i enjoy your website and trust your recipes will work out well. Here is how to reheat hollandaise sauce in the microwave: Place the hollandaise sauce into a microwave-safe bowl. Im so glad that you enjoyed it though!! 1. Steps. Proin aliquet mi a neque pellentesque pretium. Hollandaise sauce is made with eggs and butter which can both spoil quickly. Now. , from large eggs (55-60g / 2 oz each, Note 1). Absolutely loved this hollandaise!!! Add water to the water bath or pot and set the immersion circulator to a temperature of 149F. Serve it for breakfast with poached eggs and avocado or on top of eggs benedict. Poaching eggs can be a bit tricky at first. 3Sous vide the sauce: Place the jar into the prepared water bath and let it cook for one hour. Im going to try this for my husbands birthday next week. Only use the stovetop if you can set it to low heat, otherwise, there is no point reheating the hollandaise sauce on the stove, as it will definitely cook if exposed to high heat and your hollandaise sauce will not be palatable. Dribble or spritz a bit of olive oil between layers. Carnivores and Carniflex folks can appreciate the flavor, variety, and oomph a delicious sauce adds. So be sure to melt the butter just prior to making; Beat the yolks with salt, cayenne pepper, lemon and water just briefly, about 10 seconds on high with a handheld blender stick; Pour in butter SLOWLY over 45 seconds while blitzing (high speed) pouring slowly while mixing is key to ensure your mixture doesnt curdle, that it emulsifies (ie yolks and butter mix together to become a thick creamy sauce rather than staying runny) AND that the hot butter doesnt cook the yolks! Hi Shannon the hot butter plus the friction of the Vitamix blades when blending actually increases the temperature above 143F. Your email address will not be published. Traditionally made with just a whisk and bowl set over a double boiler, it takes a good 10 to 15 minutes of vigorous whisking. Next on my list was a from scratch carbonara sauce. In this sauce, the eggs are cooked, they are just cooked very slowly to avoid curdling! The grand-daddy of these sauces is Hollandaise. Add 1/2 teaspoon Dijon mustard and whisk to combine. This was soooo easy to make, a definite keeper! Hollandaise is best served warm or at room temperature, and is a pain to reheat (because you have to be so careful not to cook the eggs). One thing I would change about it is to reduce or eliminate the 1/4 teaspoon of salt, particularly if you use salted butter in the recipe. Microwave the hollandaise sauce for 15 seconds. I whisk it there so I can control the temp. This way the power of the blender is maximized. Save my name, email, and website in this browser for the next time I comment. The Lebanese way of making the sauce is to add a small amount of plain yogurt. When using a microwave, you are able to set it onto a low heat setting, which gives you more control of the heat that the hollandaise sauce is exposed to. Hollandaise sauce is a classic creamy sauce thats perfect for breakfast or brunch! Downshiftology. Im Lisa and I love healthy food with fresh, simple and seasonal ingredients. Set the power level to 20% to 50% of full power, depending on your microwave's highest power level. OR, use a blender and pour the butter in while blitzing; Add lemon and cayenne as soon as all the butter is blitzed in, the Hollandaise sauce will be a thick mayonnaise consistency ie spreadable, rather than pourable and quite yellow. How To Heat Hollandaise Sauce From A Jar? For barnaise, whisk in 1 tablespoon A1 steak sauce. Can You Reheat Eggs? Submit your question or review below. Use it as a sauce for chicken, shrimp, or. Don't heat it until it's hot as you just want an above room temperature or warmer sauce. 2. Hollandaise sauce can be reheated successfully, as long as it is reheated gently and on low heat. 1. Great recipe! Fridge cold Hollandaise Sauce is very thick - it has a peanut butter consistency. Let it sit for 15 seconds. The hollandaise sauce is the most complicated part of making eggs benedict and if you use this sous vide method it's a no-brainer. Hence why cake recipes call for ingredients to be at room temperature; and. 7. Stir it frequently as it heats up just to warm, not hot. Required fields are marked *. Our recipes for vanilla and chocolate pudding, dulce de leche, and ice cream will also work well following this method. The egg yolks and butter are combined in a mason jar or Weck jar and sealed. Barnaise sauce builds upon hollandaise sauce by adding shallots, tarragon, and parsley to it. In accumsan viverra lectus vitae egestas. Add all the ingredients to a jar and close the lid tightly so it's fully sealed. Choose and Fill Your Jars Correctly. Please read my. Sign up for free recipes straight to your inbox: Hello and welcome to Downshiftology! :). Remove the steak, then spray a hot cast iron pan with avocado oil. I was able to reheat the Hollandaise sauce gently in the microwave or on the stove top. You will probably want to double the recipe for a larger blender. Then add 2 generous spoonfuls of hollandaise to the top and place under the broiler for 8 minutes. Place your egg yolk, lemon juice, and water into the container and slowly start drizzling in the hot butter moving the stick blender up and down. I would never try this blender recipe again. When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides. Pour the butter in a thin stream and start to blend at the same time. And so do I. Leftover egg whitesHeres my listof what I do with them and all my egg white recipes can be foundin this recipe collection. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Ive attempted hollandaise in the past and yeh .fail. But theres no need to get it specifically youll see in the recipe that I discard the milk solids in the melted butter. See also How Much Is Laguardia Community College? Left Eggs Out Overnight Are They Safe 5 Best Plastic French Presses [Updated 2023], Best Toppings For Sloppy Joes (Ultimate List), Oreos Without Cream (And Where To Get Them), Twix Vs Snickers Which Is Best And Key Differences, How Much Ground Beef Per Person (For Every Kind Of Meal). Served 4 people with eggs benedict, this made plenty of sauce with some left over. Crab this is a sauce that is worthy of serving with sweet crab meat! Here is how to reheat hollandaise sauce in the microwave: Using a low heat setting, and short 15-second increments to reheat the hollandaise sauce in the microwave is the safest way to ensure that it does not overheat and overcook. Pull it out and let stand for about 30 seconds. Being the one and only person on here who was unable to successfully make this sauce using this recipe Im just curious if its the recipe that was faulty or the only person unable to complete that maybe should give it another go? Which includes souses, sluggish cooking, grilling, cigarette smoking, and homemade pizza. Below are two methods to try that will help bring your sauce back to life. I have always used it to blend soups etc. You need to use a bowl that is wider than the sauce pan. Your email address will not be published. Melissas pre-made Hollandaise is perfect for the novice chef. I used a 500ml glass storage jar. Add in a small amount of butter and some water to re-emulsify the sauce, to stop it separating. You can also reheat in a saucepan over low heat, whisking constantly until warm. You need around 55g/1.9 oz yolks total if youre quite short of this, then add more egg yolk (whisk an extra yolk to break it up and pour in amount required). It can be done in the microwave or on the stove, with occasional whisking, and the addition of a little bit of water to reincorporate the ingredients. I made this sauce because I'm a fan of sauces and lemon. How Do You Make Hollandaise Sauce From Scratch Blend: Place the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper in the jar of a blender. No. This is the preferred method, slower, more control. Even if hot butter is added, this only serves to increase the risk of foodborne illness, particularly when the hollandaise sauce is kept at room temperature. Copying and/or pasting full recipes to any social media is strictly prohibited. Too easy! Ive made this sauce lots of times, so easy and quick and delicious. Combine the egg yolks and lemon juice and whisk until the eggs are pale and frothy. Whisking constantly, cook the sauce, very gently until the eggs are thick, pale, and fluffy. Melissas pre-made Hollandaise is perfect for the novice chef. 1 Answer Sorted by: 1 So, it's in a glass jar? If the sauce begins to split, a few drops of hot water can be used. Serve warm: Give it a quick taste and add more salt/pepper/lemon if necessary. 7.5 Ounce (Pack of 1) 3.2 3.2 out of 5 stars (99) . How to Make Easy Hollandaise Sauce: Place egg yolks, mustard, lemon juice, salt, and hot pepper into the blender. Pour the sauce into a small bowl and drizzle over your meal! How to reheat Hollandaise Sauce Hollandaise Sauce that cools from warm to room temperature will thicken slightly but still be pourable and can be used. Melt the butter in the microwave for a few seconds. Not too long ago I decided to focus on being able to make hollandaise sauce from scratch (and I nailed it). Store sauce mix in a cool, dry place. . Once just reheated through, remove it from the heat and serve it immediately. How long will hollandaise sauce last in the fridge? I thinned mine with more fresh lemon juice for spooning over my asparagus. What happened?? Making this emulsified sauce has always required a good deal of culinary experience. Butter OR Ghee / clarified butter butter is the fat used in Hollandaise Sauce. Serve over poached eggs, chicken, seafood or vegetables. Hi there ! Heat the water until it's simmering, then adjust the heat to low. I like using salted butter but if you are using 4.5/5 (2) Total Time: 5 mins Category: Sauce Calories: 248 per serving 1. Hollandaise is best served warm or at room temperature, and is a pain to reheat (because you have to be so careful not to cook the eggs). Simply mix up the base following the recipe directions and transfer to a quart-sized canning jar instead of a plastic bag to cook. See section below for how to reheat Hollandaise Sauce. As mixture begins to set on bottom and side, gently lift cooked portion with pancake turner so thin, uncooked portion can flow to bottom of skillet (avoid . TRY THESE TWISTS! Ill leave it out next time. Mustard and cayenne can be adjusted to your taste. Once your sous vide come to temperature, place your open bag into . The longer you store the sauce, it will become more watery and flatter in flavor. We hope that you have found this guide to reheating hollandaise sauce informative. Make a double boiler simmering over medium heat. Keeping the hollandaise sauce in a bowl above a saucepan of hot water. Height It be short enough that the blender end easily contacts the bottom, with enough headroom for the sauce to splash around inside as you blend; Flat-bottomed It must be flat-bottomed so the blades can suck and blend from the bottom upwards effectively. Place the hollandaise sauce in a glass bowl; Microwave for 15 seconds at around 20% power. This is my sweeties 73 birthday and I am using your recipe to make crab cakes benedict! Placing the hollandaise in the microwave on a medium or high setting will separate and overcook the sauce, and it will be completely ruined. I found this sauce kept well in the fridge, but use within a few days. The Ultimate Guide. Pour egg mixture into skillet. Its often served over eggs benedict or asparagus. thanks kindly. Stir in freshly chopped herbs including tarragon, chives, or parsley for a bit of flavor. Also it had a dijon mustard color, looked nothing like Hollandaise sauce. The flavor seemed more mayonnaisey than buttery to me. Smaller eggs may NOT work because theres not enough yolks to emulsify the butter quantity.