Description
A classic French hollandaise sauce featuring a rich and creamy blend of egg yolks, lemon juice, and melted butter, perfectly emulsified over gentle heat. Ideal for enhancing dishes like eggs Benedict or steamed vegetables, this easy stovetop recipe delivers a buttery, tangy flavor in just 15 minutes.
Ingredients
Scale
Hollandaise Sauce Ingredients
- 3 large egg yolks
- 1 tablespoon freshly squeezed lemon juice
- ½ cup unsalted butter, melted and warm
- Pinch of salt
- Pinch of cayenne pepper or a dash of hot sauce (optional)
Instructions
- Prepare the egg yolks and lemon juice. In a heatproof bowl or the top of a double boiler, whisk the egg yolks together with the freshly squeezed lemon juice until the mixture is thickened and light in color, which helps create a smooth emulsification.
- Set up the double boiler. Place the bowl over a saucepan of barely simmering water, making sure the bottom of the bowl does not touch the water to avoid cooking the eggs too quickly or scrambling.
- Emulsify the sauce by adding butter. Whisk constantly while slowly drizzling the warm melted butter in a thin stream into the egg yolk mixture. Whisk vigorously to combine and emulsify, working carefully to prevent the sauce from breaking.
- Finish and season the hollandaise. Once all the butter is fully incorporated and the sauce is thick and creamy, remove the bowl from the heat. Stir in a pinch of salt and cayenne pepper or hot sauce if using to add subtle heat and depth of flavor.
- Serve or keep warm. Serve the sauce immediately for best texture and flavor. If necessary, keep warm over very low heat for up to 30 minutes, stirring occasionally to maintain consistency.
Notes
- If the sauce becomes too thick or starts to set, whisk in a teaspoon of warm water to loosen it and restore a smooth consistency.
- For easier or quicker preparation, you can use a blender by blending the yolks and lemon juice initially, then slowly streaming in hot melted butter while blending to emulsify.
