Hollandaise Sauce

🛒Ingredients (Grocery List)

  • 2 large Egg Yolks

  • Salt and Pepper

  • A few drops of fresh Lemon Juice

  • 7 tbsp Butter, cut into pieces

🍴Serves: 4

⏰Prep Time: 5 min

⏱️Cook Time: 10 min


🥣Instructions

1. In a small, heavy saucepan, whisk the Egg Yolks with 2 tablespoons of cold water until light, about 30 seconds. Season with Salt, Pepper, and Lemon Juice. Set the pan over very low heat and whisk constantly until the mixture thickens and becomes fluffy. Remove the pan from the heat and gradually add the Butter, whisking so it melts creamily. Keep the sauce warm in a water bath.


💡Tips

  • Some cooks wait to add the Lemon Juice until just before serving. After much experience, I learned to do just the opposite. I’ve found that if I add the Lemon Juice at the beginning, the sauce seems to emulsify much more easily.

  • You can make a Hollandaise sauce by setting the saucepan in a hot water bath instead of directly over the heat. It takes longer for the sauce to emulsify, but it’s less likely to curdle.

  • A Hollandaise sauce cannot be reheated. If you can’t serve it at once, keep it warm in a tepid water bath. You should be able to put your finger in the water without burning yourself. If the water is too hot, the sauce will separate.

  • Serve with fish, asparagus, or artichoke bottoms.