Hollandaise Sauce recipe
Hollandaise sauce is a creamy, rich, and luxurious addition to any meal. Perfect for eggs Benedict, grilled asparagus, or roasted fish, this easy-to-make sauce is a must-have in any kitchen. With just a few simple ingredients, you can create a perfect hollandaise that rivals any restaurant. Follow this step-by-step recipe to master the art of making this silky, tangy sauce.
Ingredients
- 3 large egg yolks
- 1 cup unsalted butter clarified or regular
- 1 tablespoon fresh lemon juice
- Pinch of salt
- Dash of cayenne pepper optional
Substitutes:
- Dairy-Free: Substitute butter with olive oil or dairy-free butter.
- Gluten-Free: This recipe is naturally gluten-free.
Instructions
- Melt the Butter:In a saucepan, melt the butter over low heat until fully melted. If using clarified butter, make sure it is smooth and without the milk solids.
- Whisk the Egg Yolks:In a heatproof bowl, whisk the egg yolks and lemon juice together until the mixture is pale and thickened slightly.
- Set Up a Double Boiler:Fill a saucepan with water and bring it to a simmer. Place the bowl with the egg yolks over the saucepan, ensuring the bowl doesn’t touch the water. This indirect heat prevents the eggs from cooking too quickly.
- Add Butter Slowly:While whisking constantly, slowly drizzle the melted butter into the egg mixture, a little at a time. This slow addition will help create a smooth, thick texture.
- Season the Sauce:Once all the butter is incorporated, add salt and a dash of cayenne pepper for extra flavor. Continue whisking until the sauce is smooth, thick, and glossy.
- Serve:Your hollandaise sauce is now ready to serve. Pour it over eggs Benedict, steamed asparagus, or your favorite dish!
Notes
If the sauce is too thick, add a teaspoon of warm water to loosen it.
For a spicier version, add a little Dijon mustard or hot sauce.
The sauce is best served immediately, but can be stored in the fridge for up to 2 days. Reheat gently over low heat, adding a little more butter or water to restore the consistency.