Description
Classic Hollandaise Sauce is a rich, creamy, and tangy sauce made from egg yolks, lemon juice, and melted butter. Perfect for drizzling over eggs Benedict, steamed vegetables, or fish, this buttery sauce is a timeless addition to elevate any dish with its smooth texture and flavorful bite.
Ingredients
Scale
Hollandaise Sauce Ingredients
- 4 large egg yolks
- 1 tablespoon fresh lemon juice
- 1 cup unsalted butter, melted and kept warm
- Salt to taste
- White pepper to taste (optional)
- Pinch of cayenne pepper (optional)
Instructions
- Prepare double boiler: Fill a saucepan with a few inches of water and bring to a gentle simmer. Place a heatproof bowl on top, ensuring it doesn’t touch the water.
- Whisk egg yolks and lemon juice: In the bowl, whisk together egg yolks and lemon juice vigorously until the mixture thickens and becomes pale, about 3-5 minutes.
- Add melted butter slowly: Slowly pour the warm melted butter in a steady stream into the egg yolk mixture while continuously whisking to prevent the eggs from curdling.
- Thicken the sauce: Continue whisking gently until the sauce has thickened and reached a creamy consistency, approximately 5-7 minutes.
- Season the sauce: Remove from heat and season with salt, white pepper, and cayenne pepper to taste. Adjust the seasoning according to preference.
- Serve or keep warm: Serve immediately or keep warm by placing the bowl over a pan of warm water until ready to use.
- Store properly: If not serving immediately, refrigerate the sauce in an airtight container for up to 2 days. Reheat gently over low heat while whisking to restore the texture.
- Adjust consistency carefully: Avoid overheating to prevent scrambling. If the sauce thickens too much, whisk in a little warm water or additional lemon juice to achieve the desired consistency.
Notes
- Use fresh egg yolks at room temperature for best results.
- Melt the butter slowly and keep it warm but not hot before adding.
- Constant whisking is critical to avoid curdling or scrambling the eggs.
- If sauce breaks or curdles, adding a teaspoon of warm water and whisking vigorously can help bring it back together.
- For a tangier flavor, adjust the lemon juice to taste.
- Serve promptly for best flavor and texture.
- Reheating should be done gently and gradually to maintain the sauce’s smoothness.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Sauce
- Method: Double Boiler (Bain-marie) and Whisking
- Cuisine: French
Nutrition
- Serving Size: 2 tablespoons
- Calories: 190
- Sugar: 0.2 g
- Sodium: 70 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 0.3 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 125 mg
Keywords: Hollandaise sauce, classic sauce, egg yolk sauce, lemon butter sauce, brunch sauce, eggs Benedict sauce
