Description
Hollandaise Sauce is a classic French sauce known for its rich and creamy texture, made by emulsifying egg yolks, lemon juice, and warm melted butter. Perfect as a luxurious topping for eggs Benedict or steamed vegetables, this sauce is both simple to prepare and elegant in flavor.
Ingredients
Scale
Ingredients
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- 1/2 cup unsalted butter (1 stick), melted and warm
- 1/4 teaspoon salt
- a pinch of cayenne pepper (optional)
Instructions
- Whisk Egg Yolks and Lemon Juice: In a heatproof bowl or the top portion of a double boiler, whisk together the egg yolks and fresh lemon juice until the mixture becomes thickened and pale, ensuring the base for the sauce is smooth.
- Prepare Double Boiler Setup: Place the bowl over a pot of gently simmering water, making sure the bottom of the bowl does not touch the water to avoid direct heat that could curdle the eggs.
- Emulsify with Butter: Continuously whisk the egg mixture while slowly drizzling in the warm melted butter. This gradual incorporation helps the sauce emulsify into a thick and smooth consistency.
- Season the Sauce: Once all the butter is integrated and the sauce reaches a creamy texture, remove the bowl from heat. Stir in salt and, if desired, a pinch of cayenne pepper to enhance the flavor.
- Serve or Keep Warm: Serve the hollandaise sauce immediately, or keep it warm for up to 30 minutes by placing the bowl in lukewarm water to maintain its texture and temperature.
Notes
- If the sauce becomes too thick, whisk in a few drops of warm water to loosen it to the desired consistency.
- To prevent the eggs from curdling, maintain a low heat and whisk constantly during cooking.
- Using clarified butter instead of regular butter can give the sauce a silkier texture.
