Hollandaise Sauce
Hollandaise sauce is a rich, buttery sauce that is perfect for drizzling over vegetables, eggs Benedict, or fish. With just a few ingredients, you can create a creamy, flavorful sauce that will elevate any dish.
Equipment
- 1 double boiler or heatproof bowl
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 saucepan
- 1 small bowl
Ingredients
- 3 large egg yolks
- 1 tablespoon water
- 1 tablespoon lemon juice freshly squeezed
- ½ cup unsalted butter 1 stick, melted
- to taste Salt
- optional Cayenne pepper for seasoning
Instructions
- Prepare a double boiler by filling the bottom pot with a few inches of water and bringing it to a simmer over medium heat.
- In a heatproof bowl, combine the egg yolks, water, and lemon juice. Whisk together until the mixture becomes pale and slightly thickened.
- Place the bowl over the simmering water. Continue whisking the mixture vigorously while slowly pouring in the melted butter to create an emulsion.
- Keep whisking until the sauce thickens and achieves a smooth, creamy consistency, which usually takes about 3-5 minutes.
- Once thickened, remove the bowl from the heat. Season with salt to taste and a pinch of cayenne pepper if desired.
- Serve immediately, or keep warm for a short period by placing the bowl back over the hot water (off the heat).
- If the sauce becomes too thick, thin it out with a teaspoon of warm water.
- For a lemony twist, adjust the amount of lemon juice to suit your taste.
Notes
If the sauce becomes too thick, you can thin it out with a teaspoon of warm water.
For a lemony twist, feel free to adjust the amount of lemon juice to suit your taste.
Hollandaise is best served fresh, but it can be kept in a warm place for up to 30 minutes. If you need to store it for longer, it will need to be gently re-warmed over low heat, whisking to bring it back together.