Description
Classic French Hollandaise Sauce is a rich, creamy butter sauce made from egg yolks, lemon juice, and warm melted butter. Perfectly smooth and velvety, it is a traditional accompaniment for eggs Benedict, steamed vegetables, and grilled fish, offering a tangy and buttery flavor that elevates any dish.
Ingredients
Scale
Ingredients
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- 1/2 cup unsalted butter, melted and warm
- 1 tablespoon warm water
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper or a pinch of white pepper
Instructions
- Prepare the Double Boiler: Fill a small saucepan with a few inches of water and bring it to a gentle simmer. Ensure the water does not touch the bottom of the bowl to be used.
- Whisk Egg Yolks and Lemon Juice: In a heatproof bowl, combine the egg yolks and lemon juice. Whisk continuously until the mixture thickens slightly and turns pale in color.
- Cook over Simmering Water: Place the bowl over the simmering water, making sure the bowl’s bottom does not touch the water. Whisk constantly to keep the eggs from scrambling.
- Incorporate Butter Slowly: Slowly drizzle the warm melted butter into the egg mixture while whisking constantly. Continue whisking until the sauce thickens and achieves a smooth, creamy texture.
- Finish the Sauce: Remove the bowl from the heat. Whisk in the warm water, salt, and cayenne or white pepper to season. Stir well to combine.
- Serve or Keep Warm: Serve immediately for best texture. Alternatively, keep warm over very low heat for a short time, stirring occasionally to maintain consistency.
Notes
- If the sauce becomes too thick, whisk in a teaspoon of warm water at a time until the desired consistency is reached.
- If the sauce separates, vigorously whisk in a teaspoon of hot water to bring it back together.
- Serve over eggs Benedict, steamed vegetables, or grilled fish for a classic accompaniment.
