Proven way to grow Hollandaise Sauce in 5 Steps
Learn how to effortlessly prepare a classic Hollandaise sauce in just five simple steps. This rich, buttery, and tangy emulsion is perfect for eggs Benedict, asparagus, or fish.
Equipment
- Whisk
- Heatproof bowl
- Saucepan (for double boiler)
- Small saucepan (for melting butter)
Ingredients
Main Ingredients
- 3 large Egg yolks
- 1/2 cup Unsalted butter (113g), melted
- 1 tablespoon Fresh lemon juice
- 1/4 teaspoon Salt
- Cayenne pepper Pinch, optional
Instructions
Steps
- Melt the butter in a small saucepan and set aside to cool slightly.
- In a heatproof bowl set over a saucepan of simmering water (double boiler), whisk egg yolks and lemon juice until light and foamy, ensuring the bowl does not touch the water.
- Gradually drizzle the slightly cooled melted butter into the egg yolk mixture while continuously whisking until the sauce is thick and emulsified.
- Remove the bowl from heat and whisk in salt and a pinch of cayenne pepper if desired.
- Serve the warm Hollandaise sauce immediately with your favorite dishes.
Notes
If the sauce breaks or curdles, whisk in a teaspoon of hot water or lemon juice to help bring it back together.