Serves 6
15 min
Hollandaise Sauce
Recipe GLPRb5a1b78ecf6cf0
A classic French emulsified butter sauce with bright lemon notes and a delicate cayenne warmth. Hollandaise is traditionally served over eggs Benedict, vegetables, or fish. This silky sauce requires gentle heat and constant whisking to achieve the perfect creamy consistency.
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Ingredients
3 egg yolks
10 tablespoons unsalted butter, cut into 1 tablespoon pieces
2 teaspoons fresh lemon juice
1/2 teaspoon Kosher salt
1/8 teaspoon cayenne pepper
Directions
Create a double boiler by placing a heatproof bowl over a pot of gently simmering water, ensuring the bottom of the bowl does not touch the water. Add the egg yolks to the bowl and whisk constantly for 1-2 minutes until they become pale and slightly thickened.
Begin adding the butter one piece at a time while whisking continuously. Wait until each piece is nearly fully incorporated before adding the next piece. This slow integration is essential to achieving a stable emulsion.
Continue whisking and adding butter until all 10 tablespoons have been incorporated and the sauce is thick, smooth, and glossy. Remove from heat.
Whisk in the fresh lemon juice, Kosher salt, and cayenne pepper, stirring until fully combined. The sauce should reach an internal temperature of 160F to ensure food safety.
Transfer to a warm serving vessel. If the sauce begins to break or separate, whisk in 1-2 teaspoons of warm water to restore the emulsion. Serve immediately over your desired dish.
