Easy Hollandaise Sauce Recipe
Elevate your culinary skills with our step-by-step guide to making the perfect Hollandaise Sauce from scratch. Learn about the ingredients, and tips to create a rich and creamy sauce that will impress your guests.
Equipment
- Double boiler or large saucepan and heatproof bowl
- Whisk
Ingredients
- 3 egg yolks
- 1 tablespoon of freshly squeezed lemon juice
- 1/2 cup 1 stick of unsalted butter, melted and warm
- Salt and cayenne pepper to taste
Instructions
- Fill a saucepan with about an inch of water and bring it to a simmer. Meanwhile, prepare a heatproof bowl that fits snugly on top of the saucepan without touching the water. This will create a double boiler that will gently heat the egg yolks without scrambling them.
- In the heatproof bowl, whisk together the egg yolks and lemon juice until frothy and well combined.
- Place the bowl over the simmering water, making sure the water doesn't touch the bottom of the bowl. While whisking constantly, slowly drizzle in the melted butter. Continue whisking until the mixture thickens and becomes smooth.
- Remove the bowl from the heat and season the Hollandaise Sauce with salt and cayenne pepper to taste. Serve the sauce immediately or keep it warm in a heatproof bowl set over a pot of warm water until ready to serve.
Notes
- A double boiler evenly heats hollandaise sauce. Stir slowly so everything melts.
- Be calm if your sauce breaks! Even the best cooks experience this during emulsion! Take the sauce off the heat and put it on the counter. Whisk until smooth, then heat to thicken.
- In a sauce using egg yolks, use large, fresh eggs. This gives the best sauce consistency!
