Hollandaise Sauce
A good Hollandaise Sauce is one of those kitchen skills that pays off every single time you use it. This classic French version is made with egg yolks, melted butter, and a bright hit of lemon, and it comes together in about 15 minutes. It turns a plain poached egg into brunch royalty and makes roasted asparagus taste like something you'd order at a fancy restaurant.
Equipment
- Stainless steel double boiler set or a heatproof bowl set over a saucepan
- Sturdy whisk
- Heavy-bottomed stainless steel saucepan for melting the butter
- Digital instant-read thermometer (optional) helpful for beginners watching the temperature
- Glass measuring cup with a pour spout for drizzling the butter slowly
- Fine-mesh strainer (optional) if you want an extra silky, lump-free sauce
Ingredients
- 3 large egg yolks at room temperature
- 1 tablespoon fresh lemon juice plus more to taste
- 1 tablespoon cold water
- 1/2 cup European-style unsalted butter 1 stick, 113g; melted and still warm
- pinch fine sea salt
- pinch cayenne pepper
Instructions
- Fill a medium saucepan with about 1 to 2 inches of water and bring it to a gentle simmer over medium-low heat. Choose a heatproof bowl that fits snugly on top without the bottom touching the water.
- Melt 1/2 cup of butter in a separate small saucepan over low heat. Remove from heat, let sit for a minute or two, then pour into a glass measuring cup with a spout.
- Place the 3 egg yolks, 1 tablespoon lemon juice, and 1 tablespoon cold water into your heatproof bowl. Set over the simmering saucepan and whisk immediately and continuously for 2 to 3 minutes, until pale yellow, doubled in volume, and slightly thickened.
- Keeping the bowl over the simmering water, begin adding the warm melted butter a few drops at a time while whisking constantly. Once the sauce starts to thicken, add the remaining butter in a thin, steady stream, whisking the entire time. Leave the milky white solids behind for a lighter sauce.
- Whisk in the pinch of salt and pinch of cayenne pepper. Taste and add more lemon juice if desired. If too thick, whisk in a teaspoon of warm water at a time until pourable.
- Hollandaise does not hold well for long periods, so serve it right away over eggs, vegetables, or seafood. If needed, keep the bowl in a warm spot away from direct heat and give it a quick whisk before serving.
Notes
- Keep your heat low. Low and slow is the entire secret to this sauce.
- Room temperature egg yolks emulsify more easily than cold ones straight from the fridge.
- Add the butter gradually at first. Rushing this step is the most common reason sauces break.
- If your sauce does break or separate, whisk in a teaspoon of warm water off the heat, which can often bring it back together.
- A copper mixing bowl conducts heat more evenly than stainless steel, which some cooks find easier to control.
- Make it right before you plan to serve it, since it does not reheat well.
- Store leftover sauce in an airtight container in the refrigerator for up to 2 days.
- Reheat very gently in a double boiler over low heat, whisking constantly, since direct heat or a microwave will likely cause it to break.
- Hollandaise does not freeze well, since the emulsion tends to separate once thawed.
- For a blender version, blend the yolks and lemon juice first, then slowly stream in hot melted butter while the blender runs.
Nutrition
Serving: 2tablespoonCalories: 190kcalCarbohydrates: 1gProtein: 2gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 130mgSodium: 60mgPotassium: 20mgVitamin A: 10IUVitamin C: 2mgCalcium: 2mgIron: 2mg
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