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Sauce Hollandaise

Sauce Hollandaise recipe image
This classic French sauce is the crown jewel of brunch tables, offering a luxurious, velvety texture that elevates simple ingredients. Made from a delicate emulsion of egg yolks, melted butter, and bright lemon juice, it delivers a rich, creamy mouthfeel balanced by sharp acidity. While traditionally served with Eggs Benedict, it pairs beautifully with steamed asparagus, poached fish, or even roasted vegetables. The key to success is patience and temperature control; keep the heat low to prevent the eggs from scrambling. Serve immediately for the best consistency, or keep warm in a thermos for up to an hour. It&# 226;ÂÂs a sophisticated touch that feels homemade and restaurant-quality.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 216.3
Dietary: Gluten-free
Description
This classic French sauce is the crown jewel of brunch tables, offering a luxurious, velvety texture that elevates simple ingredients. Made from a delicate emulsion of egg yolks, melted butter, and bright lemon juice, it delivers a rich, creamy mouthfeel balanced by sharp acidity. While traditionally served with Eggs Benedict, it pairs beautifully with steamed asparagus, poached fish, or even roasted vegetables. The key to success is patience and temperature control; keep the heat low to prevent the eggs from scrambling. Serve immediately for the best consistency, or keep warm in a thermos for up to an hour. It&# 226;€™s a sophisticated touch that feels homemade and restaurant-quality.
Ingredients
  • 1/2 cup Unsalted Butter, melted and hot
  • 3 large Egg Yolks
  • 1 1/2 tablespoon Fresh Lemon Juice
  • 1/4 teaspoon Salt
  • 1 pinch Cayenne Pepper
  • 3 tablespoon Hot Water
Directions
  1. 1
    Set up a double boiler by filling a saucepan with a few inches of water and bringing it to a simmer.
  2. 2
    Place the egg yolks and a pinch of salt into the top of the double boiler, ensuring the bottom does not touch the boiling water.
  3. 3
    Whisk the egg yolks continuously over the steam until they become pale, thick, and foamy, creating a light mousse-like consistency.
  4. 4
    Slowly add 1 tablespoon of hot water while whisking vigorously to stabilize the base.
  5. 5
    Gradually drizzle in the hot melted butter in a very thin, steady stream while whisking constantly to create a smooth emulsion.
  6. 6
    Continue adding butter until all is incorporated and the sauce is thick and glossy.
  7. 7
    Remove the bowl from the heat and whisk in the lemon juice and cayenne pepper.
  8. 8
    Taste and adjust seasoning with additional salt or lemon juice if needed.
  9. 9
    Serve immediately over eggs benedict, fish, or vegetables.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 216.3kcal
% Daily Value *
Total Fat 24.3g38%
Saturated Fat 15.3g77%
Cholesterol 64.5mg22%
Sodium 1411.7mg59%
Total Carbohydrate 0.4g1%
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

If the sauce becomes too thick, whisk in a teaspoon of warm water to loosen it.

If the sauce breaks (separates), you can fix it by placing a clean bowl with 1 tablespoon of warm water over the double boiler and slowly whisking in the broken sauce drop by drop.

Hollandaise does not keep well. It is best served immediately. If you must hold it, keep it warm in a thermos for up to an hour, whisking occasionally.

For a lighter version, you can substitute half the butter with olive oil or use Greek yogurt mixed with the egg yolks.

Ensure your butter is hot but not boiling when adding it to the eggs to prevent scrambling.

Keywords: hollandaise, butter, egg yolks, lemon, sauce, emulsion, brunch, eggs benedict, asparagus, french, rich, creamy, double boiler, cayenne, whisk, classic, vegetarian, gluten-free, acidic, smooth
Read it online: https://www.chefs-mate.com/recipe/sauce-hollandaise/