This rich egg and butter-based sauce has earned a reputation for being difficult to emulsify properly, but in actuality its preparation requires only a few minutes of careful attention. Plan to make Hollandaise Sauce just prior to serving. You'll need a double boiler or a metal bowl which sits snugly atop a pot. A whisk is also necessary.
Serve Hollandaise Sauce with eggs, fish or vegetables such as Steamed Artichokes.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: Approx. 1 cup
- 1/2 cup unsalted butter, melted and kept warm
- 3 large egg yolks
- 4 tablespoons boiling water
- 2 tablespoons fresh lemon juice, warm
- 1/4 teaspoon cayenne pepper, or to taste
- 1/4 teaspoon salt, or to taste
Keep the melted butter, boiling water and warm lemon juice handy.
Heat an inch of water in the bottom of a double boiler or pot, until it is very hot but not boiling. Barely simmering is okay, but don't allow the water get any hotter.
Put the egg yolks in the top of the double boiler over the hot water, or in a metal bowl which sits snugly atop the pot. Whisk the yolks rapidly and constantly over the heat until they begin to thicken.
Continue whisking constantly while adding the boiling water one tablespoon at a time, waiting until the sauce thickens before incorporating the next addition of water.
Now whisk in the warm lemon juice and remove the sauce from the heat when blended and thick. Gradually add the warm melted butter, again whisking quickly and constantly. Add the cayenne pepper and salt, and serve the Hollandaise sauce while still warm.