Hollandaise sauce—that rich, creamy, liquid gold that transforms simple steamed asparagus or a perfectly poached egg into a brunch masterpiece. It has a reputation for being finicky, but don’t let that scare you! With a little patience and my step-by-step guide, you’ll be whisking up a silky, restaurant-worthy Hollandaise in your own kitchen. Let’s conquer this classic sauce together!
Ingredients
• Yields: about ¾ cup / 180 ml
• 3 large egg yolks
• 1 to 1.5 tablespoons / 15 to 22.5 ml fresh lemon juice
• 1 pinch white pepper
• 1 tablespoon / 14 g butter, cold and cubed
• 7 tablespoons / 98 g butter, melted
• salt to taste
Instructions
1. In the top of a double boiler (or a heatproof bowl set over a saucepan of simmering water), whisk the egg yolks until they are pale and creamy. Whisk in 1 tablespoon / 15 ml of the lemon juice and the pinch of white pepper.
2. Place the bowl over hot, but not boiling, water. Add the 1 tablespoon / 14 g of cold butter. Whisk constantly, scraping the sides and corners of the bowl, until the butter melts and the mixture thickens to the consistency of a light custard. Gentle, consistent heat is key to prevent scrambling.
3. Once thickened, begin adding the melted butter, a few drops at a time, while whisking continuously. It’s crucial to add the butter slowly at first to create a stable emulsion. If the sauce looks like it might be curdling, immediately lift the bowl off the heat and whisk vigorously for a moment before returning.
4. As the sauce begins to thicken and look glossy, you can start adding the remaining melted butter in a thin, steady stream, still whisking constantly. Continue until all the butter is incorporated and the sauce is smooth and airy.
5. Remove the sauce from the heat. Season to taste with salt and the remaining ½ tablespoon / 7.5 ml of lemon juice, if desired.
6. Serve immediately over your favorite roasted vegetables, poached eggs, or potatoes for a truly decadent meal.
Nutritional Information
• Serving Size: 1 tablespoon, Calories: 75, Fat: 8g, Saturated Fat: 5g, Cholesterol: 60mg, Sodium: 65mg, Carbohydrates: 0.1g, Protein: 1g. (Values are estimates and may vary).
Pro Tips
• for Perfect Hollandaise
• The water in your double boiler should be hot and steaming, but never boiling. Boiling water will cook the eggs too quickly and cause them to scramble.
• Add the melted butter extremely slowly, especially at the beginning. Drizzling it in drop by drop is key to forming a stable, creamy emulsion.
• If your sauce breaks or separates, place 1 teaspoon of lemon juice in a clean bowl. Whisk in 1 tablespoon of the broken sauce until it’s creamy, then slowly whisk in the rest of the sauce, a little at a time, to bring it back together.
• For an even more stable and richer sauce, use clarified butter (ghee). This removes the milk solids and water, which can sometimes cause the sauce to break.
