Ingredients
Hollandaise Sauce
- 3 large egg yolks
- 1 Tbsp freshly squeezed lemon juice
- 1 Tbsp water
- ¼ tsp kosher salt (Diamond Crystal recommended)
- 1/16 tsp finely ground white or black pepper
- ½ cup (1 stick) unsalted butter, melted and cooled slightly
Instructions
- Melt Butter: Melt the unsalted butter in a saucepan or microwave and set it aside to cool slightly.
- Prepare Double Boiler: Fill a medium saucepan with 1 to 2 inches of water and place it over low heat, creating a gentle simmer for the double boiler setup.
- Whisk Egg Yolks: In a medium heatproof bowl, whisk the egg yolks vigorously until smooth and pale yellow, about 1 to 2 minutes.
- Add Lemon Juice, Water, and Seasonings: Whisk in lemon juice, water, kosher salt, and finely ground pepper until thoroughly combined.
- Temper Egg Mixture: Add 1 tablespoon of the melted butter to the egg mixture to prevent scrambling and to gently start the emulsification process.
- Cook Over Double Boiler: Place the bowl over the simmering water. Whisk constantly, ensuring the mixture does not overheat. The sauce will foam initially and then begin to thicken to a mayonnaise-like consistency. Monitor carefully to avoid curdling.
- Incorporate Butter: Remove the bowl from the heat. Continue whisking while slowly drizzling in the remaining melted butter a few dribbles at a time until fully emulsified, yielding a smooth, silky sauce.
- Adjust Seasoning and Serve: Taste and add additional salt or pepper if desired. Serve immediately for best flavor and texture.
- Keep Warm Option: To keep the sauce warm before serving, place the bowl back over the turned-off or very low heat saucepan, but monitor closely to prevent overheating and curdling.
Notes
- Use fresh eggs for best emulsification and flavor.
- Be cautious with heat; high temperatures can cause the sauce to curdle.
- Incorporate the melted butter slowly to maintain the sauce’s thickness and creaminess.
- If the sauce begins to separate, whisk vigorously off the heat or try adding a teaspoon of warm water to bring it back together.
- Hollandaise is best served fresh but can be kept warm briefly using a double boiler setup.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Basics
- Method: Stovetop
- Cuisine: French
