Description
A classic French Hollandaise sauce made by whisking egg yolks and lemon juice over gentle heat, then slowly incorporating hot melted butter to create a rich, creamy, and tangy butter sauce perfect for eggs Benedict and steamed vegetables.
Ingredients
Scale
Hollandaise Sauce Ingredients
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- 1/2 cup unsalted butter, melted and hot
- 1/4 teaspoon salt
- Pinch of cayenne pepper (optional)
Instructions
- Whisk egg yolks and lemon juice: In a heatproof bowl, whisk the egg yolks and fresh lemon juice together until the mixture is thickened and doubled in volume. This helps to aerate and emulsify the sauce.
- Set up double boiler: Place the bowl over a saucepan of gently simmering water, ensuring the bottom of the bowl does not touch the water to prevent overheating and scrambling the eggs.
- Whisk in melted butter: Continue whisking rapidly while slowly drizzling in the hot melted butter. Constant whisking is essential to create a thick, creamy, and smooth sauce without breaking.
- Season the sauce: Remove from the heat and stir in salt and a pinch of cayenne pepper if desired for a subtle spice and flavor enhancement.
- Serve or keep warm: Serve the Hollandaise sauce immediately for best texture and taste. If needed, keep it warm over very low heat but avoid reheating which can cause separation.
Notes
- Use fresh, high-quality eggs for best texture and flavor.
- If the sauce becomes too thick, whisk in a few drops of warm water to loosen it.
- Hollandaise sauce is best served fresh and doesn’t reheat well as it may separate.
- Maintaining gentle heat while whisking prevents eggs from scrambling.
