Hollandaise Sauce
Creamy, airy, bright—this Hollandaise Sauce Recipe whips up in under ten minutes, turning simple brunch or breakfast dishes into a little celebration of French cuisine.
Ingredients
- 3 large egg yolks at room temperature; free-range if possible
- ¾ cup unsalted butter melted and hot
- 1½ tablespoons fresh lemon juice strained; Meyer lemons add a softer citrus note
- Pinch kosher salt Diamond Crystal works nicely
- Tiny pinch white pepper or cayenne for subtle heat; adjust to taste
Instructions
- In a medium, heat-proof bowl, whisk together the egg yolks and lemon juice until the mixture lightens in color and becomes slightly frothy—about 30 seconds. This aeration jump-starts the emulsion.
- Place the bowl over a saucepan of barely simmering water (don’t let the bowl touch the water). Keep the heat very low—around 140°F on an infrared thermometer—so the eggs don’t scramble.
- Slowly pour the hot melted butter into the yolk mixture in a thin, steady stream, whisking continuously. If the sauce thickens too quickly, add a teaspoon of warm water to loosen it.
- Once all the butter is incorporated and the sauce is thick and glossy, remove from heat. Stir in salt, white pepper or cayenne, and taste—add more lemon juice if you like extra brightness.
- Transfer Hollandaise sauce to a warm (not hot) thermos or bowl set over warm water. Serve within 30 minutes for best texture; whisk gently before spooning over dishes.
Notes
• Use fresh eggs—older yolks break more easily.
• Clarify butter by scooping off foam if you want an extra-smooth finish.
• Let ingredients come to room temperature to reduce shock during emulsification.
• Clarify butter by scooping off foam if you want an extra-smooth finish.
• Let ingredients come to room temperature to reduce shock during emulsification.
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