Hollandaise Sauce
Instructions
- 1
Melt the butter in a small saucepan over medium heat until fully liquid. Continue heating gently until the butter separates into three layers: foam on top, clear golden liquid in the middle, and milk solids on the bottom. Skim off the foam with a spoon, then carefully pour the clear liquid (clarified butter) into a separate container, leaving the milk solids behind. Keep the clarified butter warm but not too hot.
- 2
Fill a medium saucepan with about 2 inches of water and bring to a gentle simmer. Place a heatproof bowl on top to create a double boiler.
- 3
In the bowl, whisk together egg yolks, lemon juice, and white wine vinegar until well combined.
- 4
Place the bowl over the simmering water, ensuring the bottom doesn't touch the water. Whisk continuously for 2-3 minutes until the mixture begins to thicken slightly, being careful to keep the heat gentle to prevent the eggs from cooking or curdling.
- 5
While whisking constantly, slowly drizzle in the warm melted butter, starting with just a few drops at a time. As the sauce emulsifies, you can pour in a thin, steady stream.
- 6
Continue whisking until all butter is incorporated and the sauce has a thick, creamy consistency that coats the back of a spoon.
- 7
Remove from heat and season with salt, cayenne pepper, and white pepper to taste.
- 8
Serve immediately or keep warm in the double boiler for up to 30 minutes, whisking occasionally.
Chef's Note
"This silky hollandaise is the crown jewel of French mother sauces - don't be intimidated! With patience and constant whisking, you'll master this luxurious sauce that transforms eggs Benedict, asparagus, and fish into restaurant-worthy dishes."
