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Basic hollandaise sauce recipe
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Prep Time:
10 minutes
Cook Time:
13 minutes
Total Time:
23 minutes
Make hollandaise sauce at home with ease. Tangy and creamy, it's a versatile French classic loved worldwide. Don't fret about curdling—just ensure everything is at the right temp. A perfect balance of lemony tang and rich yolkiness, using simple pantry ingredients. Once you try this, you'll never go back to store-bought packets.
Ingredients:
  • 3 egg yolks, at room temperature
  • 40.00 gm water
  • 175g unsalted butter, cut into 1.5cm cubes, at room temperature
  • 42.00 gm fresh lemon juice
  • Salt & ground white pepper
Instructions:
  • Set up a double boiler by placing a heatproof bowl over a saucepan filled a quarter of the way with water. Ensure the bowl fits securely without touching the water (adjust water level if needed).
  • After covering the pan, bring the water to a gentle boil over high heat. Then, lower the heat to very low so the water is barely simmering with minimal movement. Maintaining a gentle simmer is crucial for the sauce to turn out perfectly smooth, as excessively high heat can cause the egg yolks to curdle.
  • In a heatproof bowl, combine egg yolks and 2 tablespoons of water. Set the bowl over a pan of simmering water. Whisk constantly for 3 minutes until the mixture is thick, pale, doubled in volume, and forms a ribbon trail when the whisk is lifted.
  • Gradually add the room temperature butter, one cube at a time, whisking continuously until fully incorporated before adding the next cube. Ensure the process takes about 10 minutes to complete to maintain the sauce's volume and prevent curdling.
  • As you add the butter, the sauce will initially thin out, but don't worry! After adding about the third cube, an emulsion will form, thickening the sauce. Keep adding the remaining butter, and the sauce will continue to thicken. If the sauce curdles or separates, don't panic. It can be saved as long as it remains smooth and the eggs are not set.
  • Transfer the bowl from the pan to a heatproof surface. The sauce should resemble lightly whisked thickened cream. Stir in the lemon juice and season with salt and pepper. Serve promptly.

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