Sauces & Dressings

Hollandaise Sauce

Name: Hollandaise Sauce
Total time: 20 min
Yield: 4 servings
Cuisine: Sauces & Dressings
Ingredients: 3 large egg yolks; 1 tablespoon water; 1 tablespoon fresh lemon juice; 1/2 cup unsalted butter, melted and warm; 1/4 teaspoon kosher salt; pinch of cayenne pepper

A silky, buttery emulsion brightened with lemon that crowns eggs Benedict, asparagus, and poached fish in golden luxury.

20 minutes

Serves 4

Breakfast

Contains common allergens

Egg Dairy

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Instructions

5 steps

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.

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