HOLLANDAISE SAUCE RECIPE
This classic Hollandaise sauce is a rich, buttery emulsion with a tangy lemon flavor. Perfect for drizzling over eggs Benedict, steamed vegetables, or fish, it’s a quick and elegant sauce to elevate any dish.
Ingredients
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- ½ cup unsalted butter 1 stick, melted and hot
- Salt to taste
- Cayenne pepper or white pepper to taste (optional)
Instructions
Prepare a Double Boiler:
- Fill a saucepan with about 1–2 inches of water and bring to a gentle simmer. Place a heatproof bowl over the saucepan without touching the water.
Whisk Egg Yolks and Lemon:
- In the bowl, whisk together egg yolks and lemon juice until the mixture is light and slightly thickened.
Cook and Whisk:
- Place the bowl over simmering water. Whisk continuously as the mixture heats until it thickens, about 3–5 minutes. Do not let the eggs scramble.
Slowly Add Butter:
- Gradually drizzle in the hot melted butter while whisking vigorously to create a smooth, creamy sauce.
Season:
- Remove from heat. Season with salt and a pinch of cayenne or white pepper if desired.
Serve Immediately:
- Use warm over eggs Benedict, asparagus, or grilled fish.
Notes
- Make Ahead: Hollandaise sauce is best served fresh but can be kept warm for up to 1 hour.
- Customizing the Flavor: Add a dash of Dijon mustard or a pinch of smoked paprika for variation.
- Serving Suggestions: Perfect for eggs Benedict, steamed vegetables, or drizzled over fish.
- Allergy-Friendly Options: Use dairy-free butter for a lactose-free version.
- Storage Tips: Do not refrigerate leftover sauce. Reheat gently with caution or discard.