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Hollandaise Sauce

Hollandaise Sauce recipe image
This classic Hollandaise sauce is the perfect companion for Eggs Benedict, asparagus, or fish. Made by gently whisking egg yolks and lemon juice over a double boiler before slowly incorporating warm clarified butter, it creates a luxuriously smooth and rich emulsion. A pinch of cayenne pepper adds just enough warmth to balance the acidity and fat. The key to success is patience: adding the butter drop by drop ensures a stable, glossy sauce that doesn't curdle. Serve it warm for the best texture and flavor. This timeless French mother sauce elevates simple ingredients into a restaurant-quality experience with minimal effort and pantry staples.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 204.3
Dietary: Gluten-free, Vegetarian
Description
This classic Hollandaise sauce is the perfect companion for Eggs Benedict, asparagus, or fish. Made by gently whisking egg yolks and lemon juice over a double boiler before slowly incorporating warm clarified butter, it creates a luxuriously smooth and rich emulsion. A pinch of cayenne pepper adds just enough warmth to balance the acidity and fat. The key to success is patience: adding the butter drop by drop ensures a stable, glossy sauce that doesn't curdle. Serve it warm for the best texture and flavor. This timeless French mother sauce elevates simple ingredients into a restaurant-quality experience with minimal effort and pantry staples.
Ingredients
  • 3 large Egg yolks
  • 2 tablespoons Warm water
  • 1 tablespoon Fresh lemon juice
  • 1/4 teaspoon Cayenne pepper
  • 1/4 pound Unsalted butter, melted and warm
  • 1/4 teaspoon Salt, or to taste
Directions
  1. 1
    Set up a double boiler by filling a saucepan with an inch of water and bringing it to a simmer; place a heatproof bowl on top, ensuring it does not touch the water.
  2. 2
    Whisk the egg yolks, warm water, and lemon juice together in the bowl until pale and slightly thickened.
  3. 3
    Whisk in the cayenne pepper and salt.
  4. 4
    Slowly drizzle in the warm melted butter while whisking constantly and vigorously to create a stable emulsion.
  5. 5
    Continue whisking over the gentle heat until the sauce thickens enough to coat the back of a spoon, about 3 to 5 minutes.
  6. 6
    Remove from heat immediately to prevent curdling; taste and adjust seasoning if necessary.
  7. 7
    Serve immediately while warm.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 204.3kcal
% Daily Value *
Total Fat 23.0g36%
Saturated Fat 14.5g73%
Cholesterol 61.0mg21%
Sodium 182.5mg8%
Total Carbohydrate 0.3g1%
Dietary Fiber 0.0g0%
Sugars 0.1g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not let the water boil vigorously, as high heat will scramble the eggs. If the sauce gets too hot or starts to curdle, remove from heat immediately and whisk in a teaspoon of cold water to save it.

For a clearer sauce, use clarified butter instead of regular melted butter to avoid water separation.

Hollandaise is best served fresh. If you need to hold it, keep it warm in the double boiler off the heat for up to 15 minutes, whisking occasionally.

Variations: Add chopped tarragon or chives for a herby twist, or blend in a teaspoon of white wine vinegar for extra brightness.

Keywords: hollandaise, sauce, eggs benedict, emulsion, butter, egg yolks, lemon juice, creamy, rich, classic, french, breakfast, brunch, asparagus, whisk, double boiler, mayonnaise, acidic, glossy, vegetarian, comfort food
Read it online: https://www.chefs-mate.com/recipe/hollandaise-sauce/