Hollandaise Sauce
A silky, buttery emulsion brightened with lemon that crowns eggs Benedict, asparagus, and poached fish in golden luxury.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Bring a saucepan with 1 inch of water to a bare simmer over medium-low heat; the water should steam but not boil. Melt the butter in a separate small pan and keep it warm.
- 2
In a heatproof bowl that fits over the saucepan without touching the water, whisk the egg yolks, water, and lemon juice vigorously for about 1 minute until pale and frothy.
- 3
Set the bowl over the simmering water and continue whisking constantly for 3 to 4 minutes, until the mixture thickens to the texture of loose pudding and leaves a trail when the whisk is lifted; remove the bowl briefly if it gets too hot to prevent scrambling.
- 4
Take the bowl off the heat and very slowly drizzle in the warm melted butter while whisking nonstop, until the sauce is thick, glossy, and emulsified.
- 5
Whisk in the salt and cayenne, then taste and add more lemon if needed. Serve immediately; if the sauce thickens too much before serving, whisk in a teaspoon of warm water to loosen.
Plan it in Listahan
Add Hollandaise Sauce to your week, check it against your household's allergens, and build the shopping list automatically.