Classic Sauce Hollandaise
A rich, creamy, and buttery French sauce, **Hollandaise** is a classic accompaniment for eggs Benedict, asparagus, fish, and more
Equipment
- 1 Double Boiler
Ingredients
- 3 large egg yolks
- 1/2 Cup 115g unsalted butter, melted and warm
- 1 tbsp lemon juice freshly squeezed
- 1 tbsp water
- 1/2 Tsp Dijon mustard optional, for extra depth
- - Salt to taste
- - A pinch of cayenne pepper or white pepper optional
Instructions
- Prepare a Double Boiler:**
- - Fill a saucepan with **1-2 inches of water** and bring it to a **simmer** (not boiling).
- - Place a **heatproof bowl** (or a metal bowl) over the saucepan, ensuring the bottom doesn’t touch the water.
- **Whisk the Egg Yolks:**
- - Add **egg yolks, lemon juice, and water** to the bowl.
- - Whisk continuously over **low heat** until the mixture thickens slightly (~2-3 minutes).
- **Slowly Add Butter:**
- - Remove from heat and **slowly drizzle in the melted butter**, whisking constantly to create a smooth, creamy sauce.
- - If it thickens too much, add a teaspoon of warm water to loosen it.
- **Season & Serve:**
- - Stir in **Dijon mustard** (if using).
- - Season with **salt and cayenne/white pepper**.
- - Serve immediately over eggs, vegetables, or seafood.
Notes
Chef’s Tips
- Use warm melted butter to help the sauce emulsify smoothly.
- Keep the heat low to prevent the egg yolks from scrambling.
- If the sauce gets too thick, whisk in a few drops of warm water.
- For a twist**, add fresh herbs like tarragon or chives for extra flavor.
- Use warm melted butter to help the sauce emulsify smoothly.
- Keep the heat low to prevent the egg yolks from scrambling.
- If the sauce gets too thick, whisk in a few drops of warm water.
- For a twist**, add fresh herbs like tarragon or chives for extra flavor.