Description
This classic Hollandaise Sauce recipe offers a rich and creamy sauce perfect for drizzling over eggs Benedict, steamed vegetables, or grilled fish. Made with egg yolks, fresh lemon juice, and melted unsalted butter, this silky sauce is emulsified in a blender for easy preparation and a smooth texture.
Ingredients
Hollandaise Sauce Ingredients
- 3 large egg yolks
- ¼ teaspoon salt
- Pinch cayenne pepper
- 1½ tablespoons fresh lemon juice (from 1 lemon)
- ¾ cup (1½ sticks) unsalted butter
- 1 to 2 tablespoons hot tap water (as needed)
Instructions
- Blend Egg Yolks and Seasoning: In a blender, combine the egg yolks, salt, cayenne pepper, and lemon juice. Blend for 15 to 20 seconds until the mixture becomes frothy, which helps incorporate air for a light texture.
- Melt Butter: Melt the butter in a small pot over medium heat until it bubbles but does not brown. To facilitate pouring, transfer the melted butter into a glass measuring cup.
- Emulsify Sauce: With the blender running on low speed, gradually pour the hot melted butter in a thin stream into the egg yolk mixture. The butter should be hot to ensure proper emulsification and a smooth, creamy sauce.
- Adjust Consistency: Check the sauce’s thickness. If it is too thick, blend in 1 to 2 tablespoons of hot tap water to reach a thick but pourable consistency that coats food nicely.
- Serve or Store: Serve the hollandaise immediately for best flavor and texture, or transfer it to a warm bowl and keep for up to 2 hours.
- Make-Ahead Tips: To store the sauce for up to 2 hours, pre-warm a thermos with boiling water, discard the water, and pour in the sauce. Alternatively, use a makeshift double boiler by placing the sauce bowl atop a pot of simmering water off the heat; stir occasionally to maintain an even temperature and prevent curdling.
Notes
- Hollandaise sauce is best served fresh for optimal texture and flavor.
- Keep the sauce warm gently to prevent it from curdling or separating.
- If the sauce begins to break, whisk in a teaspoon of cold water to help bring it back together.
- The cayenne pepper adds subtle heat, but you can adjust the amount or omit it based on preference.
- Use unsalted butter to better control the salt level in the sauce.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Blending
- Cuisine: French
