Hollandaise Sauce
Ingredients
- • 3 item egg yolks
- • 115 g unsalted butter
- • 15 ml fresh lemon juice
- • 5 ml white wine vinegar
- • 1 sprinkle salt
- • 1 pinch cayenne pepper
- • 1 pinch white pepper
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.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
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."
