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Hollandaise Sauce
Hollandaise Sauce
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Homemade Hollandaise sauce: Elevate veggies, Eggs Benedict, or chicken/fish with this rich and creamy delight made from egg yolks and butter.
Ingredients:
  • 10 tablespoons (142 grams) unsalted butter, at room temperature, cut into 1 tablespoon pieces
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • Freshly ground black or white pepper
  • Pinch of cayenne pepper (optional)
Instructions:
  • In a medium heavy-bottomed saucepan, whisk together egg yolks, lemon juice, and water until the mixture doubles in volume.
  • Melt 1 tablespoon of butter in a pan over low heat. Whisk continuously until the sauce thickens and becomes fluffy, about 5 minutes. The sauce should have visible trails from the whisk. This step is crucial for transforming a basic hollandaise into a rich and luxurious sauce.
  • Incorporate the rest of the softened butter: As the egg mixture thickens, whisk in the remaining softened butter gradually, one tablespoon at a time. Ensure each addition is fully mixed in before adding the next. This process may take up to 10 minutes, adjusting the heat as needed to maintain a smooth consistency. The sauce will gradually thicken as you incorporate more butter. Once all the butter is added, reduce the heat to the lowest setting.
  • Taste and adjust seasoning of the hollandaise: Season with salt and, if desired, a pinch of cayenne pepper. Adjust saltiness to taste, considering the dish it will be served with. Strain through a fine mesh sieve for a smoother texture or whisk in warm water gradually for a thinner consistency.
  • To keep hollandaise warm before serving, gently keep it on the stovetop over the lowest setting. Slide the pan on and off the burner as needed to prevent overheating. Leftover hollandaise can be refrigerated within 2 hours and enjoyed on toast within 3 days. To reheat, gently use a double boiler while whisking continuously.

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