Hollandaise is a delicious but fickle French sauce that can be pretty intimidating to new cooks. Here is a recipe as well as some tips and tricks for making foolproof Hollandaise sauce, each and every time!
FOR STEP-BY-STEP VIDEO INSTRUCTIONS CLICK HERE
This rich, tangy sauce is a staple in French cooking and is delicious on eggs Benedict or poured over fresh, steamed vegetables . Once you have the technique mastered, you can add all sorts of amazing flavours to it like fresh herbs, hot sauce or dijon mustard. For step-by-step video instructions CLICK HERE
- ½ cup unsalted butter, skimmed
- 3 egg yolks
- 1 tbsp lemon juice, freshly squeezed
- 1 tbsp water
- salt and pepper to taste
- cayenne pepper to taste
- In a small saucepan, melt your butter.
- Use a spoon to skim excess milk solids from the top of the butter.
- Set melted butter aside.
- In a small saucepan, bring about one inch of water to a simmer on the stove. Reduce heat to low.
- Freshly squeeze half a lemon until you have 1 to 2 tbsp of juice.
- In a glass or stainless steel mixing bowl, add lemon juice and water to your egg yolks and whisk until the mixture turns a pale yellow colour, about 30 seconds.
- Place your bowl over the simmering water, ensuring that the water does not touch the bottom.
- Whisk the egg mixture constantly until it begins to thicken, about two minutes.
- Do NOT stop whisking the mixture once it's cover the heat as your egg yolks will scramble.
- Once the mixture has begun to thicken and is sticking to your whisk, add the melted butter.
- Continue to whisk constantly until your sauce has reached your desired thickness, usually about one minute.
- Carefully remove bowl from heat.
- Season with salt, pepper and a sprinkle of cayenne.
- If your sauce begins to thicken, whisk in a little warm water until it returns to the right consistency.
- Hollandaise sauce does not keep well so it should be served within an hour of making it. Discard any unused portions.
- To minimize the risk of food-borne illness, use pasteurized eggs.