Description
Hollandaise Sauce is a classic French sauce made from egg yolks, butter, and lemon juice, known for its rich, creamy texture and tangy flavor. This versatile sauce is perfect for drizzling over eggs Benedict, steamed vegetables, or grilled fish, and is quick to prepare using a gentle stovetop technique to ensure a smooth, emulsified result.
Ingredients
Scale
Ingredients
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- 1/2 cup unsalted butter, melted and hot
- 1 tablespoon warm water
- 1/4 teaspoon salt
- Pinch of cayenne pepper or white pepper (optional)
Instructions
- Prepare Double Boiler: Fill a small saucepan with about 1 inch of water and bring it to a gentle simmer. This will be used to gently cook the egg mixture without direct heat.
- Whisk Egg Mixture: In a heatproof bowl, whisk together the egg yolks, fresh lemon juice, and warm water until the mixture slightly thickens. This helps start the emulsification process.
- Cook Egg Mixture: Place the bowl over the simmering water, ensuring the bottom of the bowl does not touch the water to prevent overheating. Whisk constantly for 3 to 4 minutes until the mixture becomes pale in color and thick enough to coat the back of a spoon.
- Add Butter Slowly: While continuously whisking, slowly drizzle in the hot melted butter. Continue whisking until the sauce becomes smooth, thick, and fully emulsified.
- Season Sauce: Remove the bowl from heat and whisk in the salt and optional cayenne or white pepper for a subtle spice. Adjust seasoning to taste.
- Serve Warm: Serve the hollandaise sauce immediately while warm, as it is best enjoyed fresh and does not reheat well.
Notes
- Keep the heat low and avoid direct contact of the bowl with boiling water to prevent scrambling the eggs.
- If the sauce becomes too thick or begins to separate, whisk in a teaspoon of warm water to loosen and bring it back together.
- Hollandaise sauce is best served fresh and should not be reheated as it can break or become grainy.
