Imagine a sauce so luxurious, so velvety smooth that it can transform an ordinary breakfast into a gourmet experience. Hollandaise sauce is the crown jewel of French cuisine, a magical blend of egg yolks, butter, and lemon that can elevate everything from Eggs Benedict to steamed vegetables. Often considered intimidating by home cooks, this recipe will demystify the art of creating the perfect, restaurant-quality Hollandaise sauce right in your own kitchen!
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: French
Serves: 1 cup
Ingredients
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Salt to taste
- Cayenne pepper to taste
Instructions
- Separate egg yolks from whites, placing yolks in a heatproof bowl. Ensure no egg white remains to prevent sauce separation.
- Add lemon juice to egg yolks and whisk thoroughly until the mixture becomes light and slightly frothy.
- Create a double boiler by placing the bowl over a pot of barely simmering water, ensuring the bottom of the bowl does not touch the water directly.
- Continuously whisk the egg yolk mixture while gradually heating, being careful not to let the eggs scramble. The goal is to create a smooth, creamy base.
- Slowly drizzle melted butter into the mixture in a thin, steady stream while whisking constantly. This technique helps emulsify the sauce and create a smooth texture.
- Continue whisking until the sauce becomes thick and glossy, with a consistency that coats the back of a spoon.
- Remove from heat and season with salt and a pinch of cayenne pepper to taste.
- If the sauce becomes too thick, whisk in a few drops of warm water to thin it. If it begins to separate, add a teaspoon of hot water while whisking vigorously.
- Serve immediately or keep warm for a short time by placing the bowl over warm (not hot) water.
Tips
- Temperature is crucial: Use room temperature eggs for smoother emulsification and more consistent results.
- Whisk like a pro: Constant, vigorous whisking prevents scrambling and ensures a silky texture.
- Butter matters: Use high-quality unsalted butter for the best flavor and smoothest sauce.
- Avoid water contamination: Even a drop of water can cause your sauce to break, so use completely dry utensils.
- Troubleshooting hack: If your sauce separates, add a teaspoon of hot water and whisk vigorously to re-emulsify.
- Serve immediately: Hollandaise is best enjoyed fresh and warm, so time your preparation carefully.
- If you must hold the sauce, keep it in a warm (not hot) spot and whisk occasionally to maintain its texture.
Nutrition Facts
Calories: 340kcal
Carbohydrates: 1g
Protein: 3g
Fat: 37g
Saturated Fat: 22g
Cholesterol: 250mg
