Description
Classic Hollandaise Sauce is a rich and creamy French sauce made from egg yolks, lemon juice, and melted butter. Perfect for drizzling over eggs Benedict, steamed vegetables, or fish, this warm sauce brings a luxurious texture and tangy flavor to any dish. Prepared gently over simmering water, it requires constant whisking to achieve its smooth, glossy finish without scrambling the eggs.
Ingredients
Scale
Ingredients
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter (1 stick, melted and hot)
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper or a pinch of white pepper
Instructions
- Combine egg yolks and lemon juice: Place the egg yolks and lemon juice in a heatproof bowl and whisk until the mixture thickens slightly and becomes pale in color, which helps ensure a smooth sauce.
- Set up double boiler: Position the bowl over a saucepan of gently simmering water, ensuring the bottom of the bowl does not touch the water to prevent overheating and scrambling.
- Whisk while adding butter: Continuously whisk the egg mixture while slowly drizzling in the hot melted butter, which allows the sauce to emulsify and become smooth, thick, and glossy.
- Season the sauce: Remove the bowl from heat and stir in salt and cayenne or white pepper to taste for a subtle kick and flavor enhancement.
- Serve immediately: Use the sauce right away over eggs, vegetables, or fish to enjoy its optimal texture and flavor.
Notes
- If the sauce becomes too thick, whisk in a teaspoon of warm water to loosen it to the desired consistency.
- Keep the heat low and whisk constantly to prevent the eggs from scrambling during the cooking process.
