Classic Hollandaise Sauce
Classic Hollandaise Sauce
Ingredients
- 1 cup unsalted butter, melted
- 4 egg yolks
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon cayenne pepper, or to taste
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Melt the butter in a small saucepan over medium-low heat. Once melted, remove from heat and set aside. Ensure the butter is warm but not sizzling hot.
⏱️ 2 min
- 2
Carefully separate the egg yolks from the whites. Place the four egg yolks into a heatproof metal mixing bowl. Save the egg whites for another use, such as an omelet.
⏱️ 2 min
- 3
Add the freshly squeezed lemon juice to the egg yolks in the metal bowl.
⏱️ 1 min
- 4
Vigorously whisk the egg yolks and lemon juice together until well combined and slightly frothy. This helps to lighten the mixture and prepare it for emulsification.
⏱️ 1 min
- 5
Prepare a double boiler by placing the metal bowl containing the egg yolk mixture over a pot of simmering water. Ensure the bottom of the bowl does not touch the water. Continue to whisk the mixture vigorously and continuously. The heat from the steam will gently cook the egg yolks, causing them to thicken and double in volume. It is crucial to keep whisking to prevent the eggs from scrambling. This process should take about 3-5 minutes.
⏱️ 4 min
- 6
Once the egg mixture has thickened and increased in volume, gradually pour the melted butter into the mixture in a slow, steady stream while continuing to whisk vigorously. This process emulsifies the butter into the egg mixture, creating the creamy Hollandaise sauce. Continue whisking until all the butter is incorporated and the sauce is smooth and thick.
⏱️ 3 min
- 7
Finally, season the Hollandaise sauce with cayenne pepper, salt, and black pepper to taste. Whisk well to incorporate the seasonings. Taste and adjust seasonings as needed.
⏱️ 1 min
- 8
Serve the Hollandaise sauce immediately over eggs Benedict, asparagus, or other dishes.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Hollandaise Sauce
Ingredients
- 1 cup unsalted butter, melted
- 4 egg yolks
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon cayenne pepper, or to taste
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Melt the butter in a small saucepan over medium-low heat. Once melted, remove from heat and set aside. Ensure the butter is warm but not sizzling hot.
⏱️ 2 min - 2
Carefully separate the egg yolks from the whites. Place the four egg yolks into a heatproof metal mixing bowl. Save the egg whites for another use, such as an omelet.
⏱️ 2 min - 3
Add the freshly squeezed lemon juice to the egg yolks in the metal bowl.
⏱️ 1 min - 4
Vigorously whisk the egg yolks and lemon juice together until well combined and slightly frothy. This helps to lighten the mixture and prepare it for emulsification.
⏱️ 1 min - 5
Prepare a double boiler by placing the metal bowl containing the egg yolk mixture over a pot of simmering water. Ensure the bottom of the bowl does not touch the water. Continue to whisk the mixture vigorously and continuously. The heat from the steam will gently cook the egg yolks, causing them to thicken and double in volume. It is crucial to keep whisking to prevent the eggs from scrambling. This process should take about 3-5 minutes.
⏱️ 4 min - 6
Once the egg mixture has thickened and increased in volume, gradually pour the melted butter into the mixture in a slow, steady stream while continuing to whisk vigorously. This process emulsifies the butter into the egg mixture, creating the creamy Hollandaise sauce. Continue whisking until all the butter is incorporated and the sauce is smooth and thick.
⏱️ 3 min - 7
Finally, season the Hollandaise sauce with cayenne pepper, salt, and black pepper to taste. Whisk well to incorporate the seasonings. Taste and adjust seasonings as needed.
⏱️ 1 min - 8
Serve the Hollandaise sauce immediately over eggs Benedict, asparagus, or other dishes.
⏱️ 1 min