Hollandaise

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Servings: 4 Difficulty: Intermediate
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A rich, creamy emulsion of egg yolks and butter, essential for Eggs Benedict and asparagus.
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Classic Hollandaise sauce is a luxurious, velvety emulsion that transforms simple dishes into elegant meals. Made with just egg yolks, clarified butter, lemon juice, and a hint of dry mustard and cayenne, it offers a perfect balance of richness and bright acidity. The key to success is patience and gentle heat, ensuring the eggs emulsify with the butter without curdling. This timeless French sauce is the crown jewel of brunch tables, drizzling beautifully over poached eggs, steamed asparagus, or tender fish fillets. Its smooth texture and tangy flavor profile make it an indispensable addition to any home cook’s repertoire. Serve immediately for the best texture and flavor experience.

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Hollandaise

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 658.1

Description

Classic Hollandaise sauce is a luxurious, velvety emulsion that transforms simple dishes into elegant meals. Made with just egg yolks, clarified butter, lemon juice, and a hint of dry mustard and cayenne, it offers a perfect balance of richness and bright acidity. The key to success is patience and gentle heat, ensuring the eggs emulsify with the butter without curdling. This timeless French sauce is the crown jewel of brunch tables, drizzling beautifully over poached eggs, steamed asparagus, or tender fish fillets. Its smooth texture and tangy flavor profile make it an indispensable addition to any home cook's repertoire. Serve immediately for the best texture and flavor experience.

Ingredients

Directions

  1. Fill the bottom of a double boiler with about an inch of water and bring to a simmer over medium heat, then reduce to low.
  2. In the top part of the double boiler, whisk together the egg yolks, lemon juice, salt, dry mustard, and cayenne until pale and slightly thickened.
  3. Place the top part of the double boiler over the simmering water, ensuring the bottom does not touch the water.
  4. Whisk continuously and vigorously as the mixture warms up.
  5. Once the yolks are warm, slowly drizzle in the hot melted butter while whisking constantly to create a stable emulsion.
  6. Continue whisking and adding butter until the sauce is thick, creamy, and coats the back of a spoon.
  7. Remove from heat immediately once thickened to prevent curdling.
  8. Taste and adjust seasoning with salt or lemon juice if needed.
  9. Serve immediately over eggs, fish, or vegetables.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 658.1kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1237.4mg52%
Total Carbohydrate 167.2g56%
Dietary Fiber 0.0g0%
Sugars 160.6g
Protein 0.1g1%

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

Keywords: hollandaise, sauce, eggs benedict, emulsion, butter, egg yolks, lemon, mustard, brunch, french cuisine, asparagus, rich, creamy, classic, double boiler, whisk, emulsified, brunch sauce, acidic, luxurious
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