Description
Classic French Hollandaise Sauce made with egg yolks, fresh lemon juice, and melted butter. This rich, creamy sauce is perfect for drizzling over vegetables, eggs Benedict, or fish. Prepared gently over simmering water to create a smooth, velvety texture and flavored with a hint of cayenne pepper for subtle warmth.
Ingredients
Scale
Hollandaise Sauce Ingredients
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- 1 teaspoon water
- 1 cup unsalted butter, melted and warm
- 1/4 teaspoon salt
- Pinch of cayenne pepper or white pepper
Instructions
- Prepare a Double Boiler: Fill a small saucepan with a few inches of water and bring it to a gentle simmer. Ensure the water does not touch the bottom of the heatproof bowl to be used.
- Mix Egg Yolks and Liquids: In a heatproof bowl, combine the egg yolks, fresh lemon juice, and water. Place the bowl over the simmering water without the bowl touching the water.
- Whisk the Mixture: Whisk constantly for 3 to 4 minutes until the mixture becomes pale, thick, and slightly fluffy, which indicates the eggs are gently cooked and starting to emulsify.
- Incorporate Melted Butter: Slowly drizzle the warm melted butter into the egg mixture while whisking continuously to ensure proper emulsification and prevent separation.
- Season the Sauce: Remove the bowl from heat and season the sauce with salt and a pinch of cayenne or white pepper to taste.
- Serve or Keep Warm: Serve the Hollandaise immediately for best texture, or keep it warm over very low heat for up to 30 minutes, whisking occasionally to maintain consistency.
Notes
- If the sauce becomes too thick, whisk in a teaspoon of warm water to loosen it.
- Keep the heat gentle to prevent the eggs from scrambling during cooking.
- Use fresh lemon juice for the best flavor.
- Serve promptly for the best taste and texture; reheating may cause separation.
