Description
This classic French Hollandaise Sauce is a rich, creamy, and tangy accompaniment made from egg yolks, fresh lemon juice, and melted butter. Perfect for drizzling over eggs Benedict, steamed vegetables, or grilled fish, this sauce is velvety smooth and bursts with buttery lemon flavor. Made using the gentle heat of a double boiler, the sauce is carefully whisked to a luscious consistency, making it a timeless addition to any sophisticated meal.
Ingredients
Scale
Ingredients
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- 1/2 cup unsalted butter, melted and warm
- 1/4 teaspoon salt
- Pinch of cayenne pepper (optional)
Instructions
- Whisk Egg Yolks and Lemon Juice: In a heatproof bowl, vigorously whisk the egg yolks and fresh lemon juice together until the mixture becomes thickened and doubles in volume, ensuring a light and airy base for the sauce.
- Create a Double Boiler Setup: Place the heatproof bowl over a saucepan of gently simmering water, taking care that the bottom of the bowl does not touch the water to avoid scrambling the eggs.
- Thicken the Mixture: Continuously whisk the egg yolk mixture over the simmering water until it slightly thickens, demonstrating gradual cooking and emulsification.
- Incorporate Melted Butter: Slowly drizzle the warm melted butter into the egg yolk mixture while whisking continuously, allowing the sauce to emulsify and thicken to a smooth, creamy consistency.
- Season the Sauce: Remove the bowl from heat, then whisk in the salt and, if desired, a pinch of cayenne pepper to balance and enhance the flavors.
- Serve or Keep Warm: Use the sauce immediately for best quality, or keep warm for up to 30 minutes by placing the bowl in a warm water bath, stirring occasionally to maintain texture.
Notes
- Use fresh eggs to achieve the best flavor and perfect consistency for the sauce.
- If the sauce becomes too thick or starts to seize, whisk in a teaspoon of warm water at a time to loosen it gently.
- Hollandaise is best enjoyed fresh and does not reheat well, so prepare it just before serving.
