Hollandaise Sauce
Total Time
15 Minutes
Prep Time
10 Minutes
Cook Time
5 Minutes
Rating
5 out of 5 stars
(1)
Ingredients
¾ cup
- 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
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Preparation
Step 1
In a blender, combine the egg yolks, salt, cayenne pepper, and lemon juice. Blend for 15 to 20 seconds, until the mixture becomes frothy.
Step 2
Melt the butter in a small pot over medium heat until bubbling but not browning. The butter will be poured into the blender with the egg yolk mixture; for easier pouring, transfer it to a glass measuring cup.
Step 3
With the blender running on low speed, gradually add the hot butter in a thin stream to the egg yolk mixture. The butter should be hot to ensure the sauce emulsifies properly.
Step 4
Check the consistency of the sauce. If it's too thick, blend in 1 to 2 tablespoons of hot water to achieve a thick but pourable consistency.
Step 5
Serve the sauce or transfer to a bowl for up to 2 hours.
Step 6
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Chef's notes
Make-Ahead Instructions:
While hollandaise sauce is best made fresh, you can prepare it up to 2 hours ahead of time. To keep the sauce warm, pre-warm a thermos with boiling water, then pour out the water, and transfer the sauce inside.
Alternatively, use a makeshift double boiler:
fill a small pot with water, bring it to a gentle simmer, then remove from the heat. Place your bowl of hollandaise sauce on top. The residual heat will keep the sauce warm without further cooking, preventing it from curdling or separating.
If using the double boiler method, stir the sauce occasionally to maintain an even temperature throughout.
