Ingredients for Classic Hollandaise Sauce
- 3 large egg yolks
- 1 tablespoon cold water
- Sweet Butter
- 1 tablespoon fresh lemon juice
- Pinch of salt
- Cayenne Pepper
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How to Make Classic Hollandaise Sauce
- **Prepare the Egg Yolk Mixture:** In a heatproof bowl (that fits snugly over a saucepan of simmering water), whisk together the egg yolks and cold water until light and slightly frothy.
- **Melt the Butter:** In a small saucepan over very low heat, melt the butter completely. Do not brown the butter.
- **Temper the Eggs:** Slowly drizzle 1 tablespoon of the melted butter into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. This tempers the eggs, preparing them for the addition of the hot butter.
- **Emulsify with Melted Butter:** Gradually whisk in the remaining melted butter, a tablespoon at a time, while continuing to whisk vigorously. The sauce will begin to thicken and emulsify.
- **Check for Consistency:** Continue whisking until the sauce is thick, glossy, and coats the back of a spoon. It should hold its shape when you lift the whisk.
- **Season and Finish:** Remove from heat. Stir in the lemon juice, salt, and cayenne pepper (if using).
- **Serve Immediately or Keep Warm:** Serve immediately over your favorite dish. For later serving, transfer to a double boiler set over barely simmering water (do not let the water boil) to keep warm, stirring occasionally.
- **Serving Suggestions:** Enjoy your homemade hollandaise sauce drizzled over eggs Benedict, poached or grilled fish, asparagus, or vegetables.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
0g
Fat
100g
Carbs
0g
