HOLLANDAISE SAUCE
Ingredients
- 3 large egg yolks
- 1 tbs lemon juice freshly squeezed
- 2 tbs water room temperature
- 1/2 cup (1 stick) unsalted butter melted and cooled to just warm
- kosher salt
- white pepper or cayenne, to taste
Instructions
- In a heatproof bowl, or the top of a double-boiler, whisk together egg yolks, 2 tablespoons water, and lemon juice until fully combined. Set over a pot of barely simmering water over low heat (do not allow bottom of bowl to touch water) and whisk constantly until increased in volume and thick enough to coat the back of a spoon, about 3-5 minutes. Don’t allow the mixture to get too hot, or the eggs will begin to cook and scramble.
- Remove from heat and whisk melted butter into the egg yolk mixture one teaspoonful at a time (be patient and don’t rush this step so the sauce doesn’t separate), leaving as much of the white foam/solids in the butter behind as possible. If the sauce starts to cool too much as you’re whisking in the butter, you can briefly move the bowl on and off of the pot of hot water to warm, as needed. When all of the butter is incorporated, season the sauce to taste with salt and white pepper or cayenne.
- Hollandaise is best served immediately, but if necessary, you can keep it covered in a warm place for up to 30 minutes, re-whisking before serving.
Notes
Depending on the dish you’re serving, you might prefer a thinner consistency. You can adjust the sauce after incorporating all of the melted butter by whisking in a little warm water, a teaspoonful at a time, until you reach your desired thickness.
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