Hollandaise Sauce Recipe
Hollandaise sauce, a rich and buttery emulsion, is one of the five mother sauces in classical French cuisine. It's a favorite accompaniment for eggs Benedict, vegetables like asparagus, and fish dishes.
Equipment
- Medium saucepan
- Heatproof bowl (for double boiler method)
- Whisk
- Small measuring jug
Ingredients
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Pinch of cayenne pepper (optional)
- Salt to taste
Instructions
- Prepare the Double BoilerSet up the double boiler: Fill the medium saucepan with about an inch of water and bring it to a gentle simmer over medium heat. Place a heatproof bowl on top, ensuring the bottom of the bowl does not touch the water.
- Combine the Egg Yolks and Lemon JuiceWhisk the egg yolks: Add the egg yolks and lemon juice to the bowl. Whisk vigorously until the mixture is thickened and doubled in volume.
- Heat the MixtureGently heat the yolks: Place the bowl over the simmering water and continue whisking constantly. Ensure the heat is not too high to avoid scrambling the eggs.
- Add the ButterIncorporate the butter: Slowly drizzle in the melted butter while continuously whisking. Add it gradually to ensure a smooth emulsion. If the sauce becomes too thick, add a teaspoon of warm water to thin it out.
- Season the SauceSeason the sauce: Once all the butter is incorporated, remove the bowl from the heat. Whisk in a pinch of cayenne pepper (if using) and salt to taste.
- ServeServe immediately: Hollandaise sauce is best served warm and fresh. Pour it over your desired dish and enjoy.