Hollandaise Sauce
Hollandaise sauce is a classic French sauce made with egg yolks, butter, and lemon juice. It’s known for its velvety texture and rich flavor, elevating simple dishes to gourmet status.
Ingredients
- 3 large egg yolks
- 1/2 cup (1 stick) unsalted butter, melted and kept warm
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- Pinch of cayenne pepper (optional)
Instructions
- Fill a medium saucepan with about an inch of water and bring to a gentle simmer over medium heat.
- In a heatproof bowl, whisk the egg yolks and lemon juice together until combined and slightly thickened.
- Place the bowl over the simmering water (the bowl should not touch the water) and whisk constantly to gently cook the yolks. Be careful not to let the eggs scramble.
- Gradually add the melted butter in a slow, steady stream, whisking continuously until the sauce is thick and glossy.
- Remove from heat and whisk in salt and cayenne pepper, if using.
- Serve immediately or keep warm in a thermos or over a very low heat (stir occasionally).
Tips
- If the sauce becomes too thick, whisk in a teaspoon of warm water to loosen it.
- Use clarified butter for a smoother sauce.
- Avoid overheating to prevent curdling; keep the heat gentle and whisk constantly.
- Hollandaise is best served fresh but can be kept warm for up to 30 minutes.