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Hollandaise Sauce Recipe

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This smooth, buttery sauce is a staple of French cuisine, known for its luxurious texture and subtle tang from lemon juice.

Ingredients

Scale
  • 3 large egg yolks
  • 1/2 cup (1 stick) unsalted butter (melted)
  • 1 tbsp lemon juice (freshly squeezed)
  • 1/4 tsp salt (or to taste)
  • 1/8 tsp cayenne pepper (optional, for a slight kick)

Instructions

Prepare the Sauce:

  1. Set Up a Double Boiler:
    • Fill a medium saucepan with 1-2 inches of water and bring to a gentle simmer. Place a heatproof bowl on top of the saucepan, ensuring the bottom doesn’t touch the water.
  2. Whisk the Egg Yolks:
    • In the bowl, whisk the egg yolks until they begin to thicken.
  3. Add the Butter Gradually:
    • Slowly drizzle the melted butter into the egg yolks while continuously whisking. Add the butter in a thin, steady stream to prevent the sauce from separating.
  4. Incorporate Lemon Juice and Seasonings:
    • Once the butter is fully incorporated and the sauce is thick and creamy, remove the bowl from the heat. Whisk in the lemon juice, salt, and cayenne pepper (if using).

Serve:

  1. Serve Warm:
    • Use the sauce immediately, as it is best served warm. Drizzle over eggs Benedict, steamed vegetables, or fish.

Notes

  • If the sauce becomes too thick, whisk in 1-2 teaspoons of warm water to adjust the consistency.
  • To prevent curdling, keep the heat low and whisk constantly.
  • Hollandaise sauce doesn’t store well but can be kept warm for up to 30 minutes in a heatproof bowl set over warm water.

Find it online: https://ukfinda.com/hollandaise-sauce-recipe/