Description
This easy homemade Hollandaise sauce recipe guides you through creating a rich, creamy, and tangy sauce perfect for drizzling over eggs Benedict, steamed vegetables, or grilled seafood. Made with fresh egg yolks, melted butter, and fresh lemon juice, this classic French sauce uses a gentle double boiler technique to achieve the ideal silky texture and balanced flavor.
Ingredients
Scale
Hollandaise Sauce Ingredients
- 3 large Egg Yolks (Use fresh, organic eggs for best flavor)
- 1 cup Unsalted Butter (Melted and slightly cooled)
- 2 tablespoons Fresh Lemon Juice (Strain to remove seeds and pulp)
- 0.5 teaspoon Salt (Adjust to taste)
- 1 pinch Cayenne Pepper (Optional for added heat)
Instructions
- Separate the egg yolks: Carefully separate the egg yolks from the whites and place the yolks into a medium-sized heatproof bowl, ensuring no egg white gets mixed in.
- Melt the butter: Heat unsalted butter in a small saucepan over low heat until fully melted, then remove from heat and allow to cool slightly to prevent cooking the eggs prematurely.
- Whisk egg yolks: Using a whisk, vigorously beat the egg yolks until they become pale yellow and slightly thickened, indicating aeration.
- Add lemon juice and salt: Pour in the fresh lemon juice and salt, whisking thoroughly to combine and beginning to build flavor.
- Set up double boiler: Prepare a double boiler by simmering water in a pot and placing the bowl with the yolk mixture on top, ensuring the bowl does not touch the water to avoid direct heat.
- Incorporate melted butter: Slowly drizzle the melted butter into the yolk mixture while continuously whisking to form a stable, creamy emulsion without breaking the sauce.
- Adjust consistency: Continue whisking and adding butter until fully incorporated. If the sauce is too thick, whisk in small amounts of warm water to achieve the desired texture.
- Season and taste: Taste the sauce and adjust seasoning by adding more salt or a pinch of cayenne pepper for a subtle heat if desired.
- Serve warm: Transfer the finished hollandaise to a warm serving dish and keep it warm until ready to use to prevent the sauce from setting or separating.
Notes
- Ensure eggs are fresh and room temperature for best emulsification.
- Use a gentle heat with the double boiler to avoid scrambling the eggs.
- If sauce breaks (separates), whisk in a teaspoon of warm water to bring it back together.
- Hollandaise is best served immediately but can be kept warm for up to 30 minutes.
- To keep sauce warm longer, place bowl in a warm spot or use a thermos.
