Classic Hollandaise Sauce
A rich, buttery sauce with lemon, perfect for eggs benedict, vegetables, or fish. This traditional French mother sauce is silky smooth with a bright tanginess.
Ingredients
- 3 large egg yolks
- 1 tbsp fresh lemon juice
- 1 tbsp cold water
- 1/4 tsp salt
- pinch cayenne pepper
- 3/4 cup unsalted butter, melted, warm
Instructions
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1
In a heatproof bowl, whisk together 3 large egg yolks, 1 tbsp fresh lemon juice, and 1 tbsp cold water until light and frothy.
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2
Place the bowl over a saucepan of barely simmering water (double boiler method), ensuring the bottom of the bowl doesn't touch the water.
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3
Whisk constantly until the mixture thickens and reaches 160°F (71°C), about 3-4 minutes. The mixture should coat the back of a spoon.
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4
Remove from heat and slowly drizzle in 3/4 cup melted, warm unsalted butter while whisking continuously, creating a smooth emulsion.
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5
Season with 1/4 tsp salt and pinch cayenne pepper. Keep warm until ready to serve.
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6
If the sauce becomes too thick, whisk in a few drops of warm water. If it starts to separate, add a teaspoon of cold water and whisk vigorously.