Hollandaise Sauce Recipe
Learn how to make classic hollandaise sauce by hand with egg yolks, lemon juice, and butter using a double boiler.
Servings: 4 servings
Equipment
Ingredients
- 3 egg yolks at room temperature
- 2 teaspoons fresh lemon juice
- 6 ounces (12 tablespoons) unsalted butter
- ¼ teaspoon salt
- black pepper to taste
Instructions
- Place butter in a small saucepan and melt over medium-low heat. Set aside.
- Place egg yolks, ½ tablespoon water and lemon juice in a heat-safe bowl. Set up a double boiler by placing a few inches of water in a medium saucepan that the bowl fits well on. Make sure the water does not hit the bottom of the bowl. Bring the water to a simmer and set the bowl on top. Cook, whisking the egg yolks constantly for 5–7 minutes, or until the egg yolks begin to thicken and ribbon on themselves when you hover the whisk over the bowl.
- Slowly start adding the melted butter into the egg yolks, whisking constantly to keep the emulsion stable. Continue, adding a little butter at a time, until all of the butter has been incorporated and the sauce is smooth and creamy. Remove from heat and season with salt and pepper. Serve immediately.
Video
Notes
My Top Tip: Keep the heat gentle. The water should be at a simmer, not a boil, and it should never touch the bowl. If the bowl starts feeling too hot or the yolks thicken very quickly, lift it off the saucepan and keep whisking before returning it to the heat.
Storage: Hollandaise sauce is best enjoyed right away. If you must, you can store it in the fridge for up to 1 day and reheat it in the microwave at 10-second intervals until warmed through.
Nutrition
Serving: 3tablespoons | Calories: 349kcal | Carbohydrates: 1g | Protein: 3g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 237mg | Sodium: 157mg | Potassium: 28mg | Fiber: 0.01g | Sugar: 0.2g | Vitamin A: 1.258IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 0.4mg
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