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Hollandaise Sauce

Hollandaise Sauce

Hollandaise sauce is a rich and creamy classic French sauce made from egg yolks, butter, and lemon juice. It's perfect for drizzling over eggs Benedict, steamed vegetables, or fish, enhancing flavors with its tangy and velvety texture.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course sauce
Cuisine French
Servings 4 People
Calories 300 kcal

Equipment

  • 1 double boiler
  • 1 whisk
  • 1 measuring cups
  • 1 measuring spoons
  • 1 small saucepan

Ingredients
  

  • 4 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1 cup unsalted butter Melted and kept warm.
  • to taste salt
  • to taste white pepper Optional
  • pinch cayenne pepper Optional

Instructions
 

  • Set up a double boiler by filling a saucepan with a few inches of water and bringing it to a gentle simmer. If you don't have a double boiler, place a heatproof bowl over a saucepan, ensuring the bowl does not touch the water.
  • In the top of the double boiler, whisk together the egg yolks and lemon juice until the mixture is thick and pale, about 3-5 minutes.
  • Slowly, in a steady stream, add the melted butter while continuously whisking the egg yolk mixture to prevent curdling.
  • Continue whisking until the sauce thickens and becomes creamy, which should take about 5-7 minutes.
  • Remove the sauce from the heat and season with salt, white pepper, and cayenne pepper if using. Adjust seasoning to taste.
  • Serve immediately or keep the sauce warm in a bowl set over a pan of warm water until ready to use.
  • If storing, keep it in an airtight container in the refrigerator for up to 2 days and reheat gently over low heat, whisking to restore the creamy texture.
  • Be careful not to overheat the sauce, as this can cause the egg yolks to scramble. If it becomes too thick, whisk in a little warm water or lemon juice to achieve the desired consistency.

Notes

Hollandaise sauce is best served fresh, but if you need to store it, keep it in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, whisking to restore the creamy texture.
Be careful not to overheat the sauce, as this can cause the egg yolks to scramble. If it becomes too thick, whisk in a little warm water or lemon juice to achieve the desired consistency.