Perfect Classic Hollandaise Sauce
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Servings
4
Yield
About 1 cup
Calories
Approximately 250 calories
The Perfect Classic Hollandaise Sauce is a cornerstone of French cuisine, known for its rich, buttery flavor with a smooth, creamy texture.
This emulsion of egg yolk, melted butter, and lemon juice, often seasoned with a pinch of cayenne or white pepper, is a versatile sauce that can elevate a wide range of dishes.
From the classic Eggs Benedict to steamed asparagus or artichokes, this sauce adds a touch of elegance and sophistication.
Its preparation, while simple, requires attention to detail and technique, making it a true testament to your culinary skills. The result is a luxuriously smooth sauce that’s sure to impress.
Ingredients
- 3 large egg yolks
- 1 tablespoon lemon juice, fresh
- 1/2 cup unsalted butter (melted and hot)
- Pinch of cayenne pepper
- Salt to taste
- Optional: a pinch of white pepper
Instructions
- In a heatproof bowl, whisk together egg yolks and lemon juice until the mixture is well blended and slightly thickened.
- Place the bowl over a pot of simmering water (double boiler method), ensuring the water does not touch the bottom of the bowl.
- Continue to whisk the egg mixture vigorously, being careful not to let the eggs get too hot to prevent them from scrambling.
- Slowly drizzle in the melted butter, whisking constantly, until the sauce thickens and doubles in volume.
- Remove from heat, and whisk in a pinch of cayenne pepper and salt to taste. For a slightly different flavor, add a pinch of white pepper.
- Serve immediately, or keep the sauce warm for up to an hour by placing the bowl in warm water.
Tips & Tricks
- Keep the heat low to avoid scrambling the eggs.
- If the sauce begins to separate, a few drops of cold water whisked in can help salvage it.
- For a lighter sauce, use a tablespoon of water or white wine vinegar in the egg yolk mixture.
- Practice makes perfect. The texture and stability of Hollandaise can be tricky, so don’t be discouraged by initial attempts.
Mise en Place
Ingredients
Utensils
- Egg yolks
- Lemon juice
- Unsalted butter
- Cayenne pepper
- Salt
- White pepper (optional)
Knives
Pots & Pans
Air Fryer
Storage
Cookbook
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