Hollandaise Sauce
Hollandaise sauce is a classic creamy sauce made from egg yolks, butter, and lemon juice, typically served with vegetables, eggs, or seafood. This rich sauce is a key component of dishes like Eggs Benedict.
Equipment
- 1 Double boiler or heatproof bowl and a saucepan
- 1 Whisk
- 1 Measuring cups
- 1 Measuring spoons
- 1 Lemon squeezer (optional)
- 1 Small bowl
Ingredients
- 3 large egg yolks
- 1 tablespoon fresh lemon juice About ½ lemon.
- ½ cup unsalted butter 1 stick.
- to taste Salt
- to taste White pepper
Instructions
- Prepare your double boiler by filling the bottom pot with water and bringing it to a simmer over medium heat. If using a heatproof bowl, place it on a saucepan with simmering water, ensuring the bowl does not touch the water.
- In a small bowl, combine the egg yolks and lemon juice. Add this mixture into the double boiler or heatproof bowl.
- Whisk the egg yolk mixture continuously for about 1 minute until slightly thickened and pale in color, being careful not to let the eggs scramble.
- Slowly melt the butter until fully liquid. Gradually add it to the egg mixture while continuously whisking, ensuring this is done very slowly to create an emulsion.
- Continue whisking until the sauce thickens to your desired consistency, about 3 to 5 minutes. Thin it out with warm water or additional lemon juice if too thick.
- Remove the sauce from heat and season with salt and white pepper to taste. Keep warm off heat by placing it over the water for a short period, stirring occasionally.
Notes
Be sure to serve the sauce immediately for the best flavor and texture, as Hollandaise does not reheat well. You can experiment with flavors by adding a pinch of cayenne pepper or Dijon mustard for extra zest. If your sauce splits or curdles, you can try to salvage it by whisking in a teaspoon of hot water or another egg yolk in a fresh bowl.