Hollandaise Butter

Just when you thought Eggs Benedict couldn’t get any better, you discover Hollandaise Butter. But beware, your fridge door is going to be opening much more frequently with this stuff in there.

Here’s the deal: Thick leftover hollandaise sauce will set into a rich and creamy, spreadable butter when left in the refrigerator for a couple of hours to set. It makes sense if you think about it since Hollandaise sauce is almost the same as an aioli but it’s made with butter instead of oil.

This Blender Hollandaise Sauce is nice and thick and sets up really well. Just make sure you blend it for an extra 30 seconds so it really thickens up.

Keep it in the fridge for 3-4 days to have on hand when the indulgent mood strikes.

10 Ways to Enjoy Hollandaise Butter

1. On a toasted English muffins (check out our homemade English Muffin recipe) with scrambled eggs.
2. On crusty bread with slices of tomato.
3. On good-quality crackers with chunks of Brie.
4. A pat (or a couple) on grilled vegetables.
5. Spread on a warm tortilla. Spoon in scrambled eggs. Roll up for a quick breakfast sandwich.
6. Serve on a burger. Toast your bun, spread it with Hollandaise Butter and layer on your favorite toppings (be sure to include a fried egg in there somehow!).
7. Use instead of mayonnaise on any sandwich.
8. On grilled steak or chicken.
9. Use a pat on steamed asparagus.
10. Just eat it by the spoonful like I do.

Hollandaise Butter

Contributor: Christine Pittman

• Author: Christine Pittman
• Prep Time: 10
• Cook Time: 0 min
• Total Time: 10 minutes
• Category: Side Dish
• Method: No-Cook
• Cuisine: American

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Ingredients

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• 6 egg yolks
• 2 Tbsp. lemon juice
• ½ tsp. salt
• a pinch of cayenne pepper
• 1 cup (2 sticks) butter

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Instructions

1. Make the Hollandaise Sauce according to the instructions in this recipe. Make sure to blend it for the length of time indicated, or even longer, because you need a really thick sauce.
2. Transfer it to a bowl and cover with plastic wrap. Refrigerate for at least 2 hours until it has set into the consistency of spreadable butter (like margarine).

This post originally appeared in April 2016 and was revised and republished in April 2020.