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Classic Hollandaise Sauce

Classic Hollandaise Sauce
Prep Time
10 min
Cook Time
3 min
Yields
4 servings

Deliciously creamy hollandaise is the perfect sauce for eggs.

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ingredients

¾
cup unsalted butter
3
egg, yolks
1
Tbsp water
1
Tbsp lemon juice
1
pinch pepper
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directions

Step 1

Remove 2 tablespoons (25 mL) of the butter and keep cold in refrigerator. In small saucepan, melt remaining butter; keep warm.

Step 2

In heavy-bottomed saucepan or in stainless steel bowl, whisk egg yolks until thickened and pale. Whisk in water and lemon juice. Add 1 tablespoon (15 mL) of the cold butter.

Step 3

Set saucepan over low heat or place bowl over saucepan of1 1/2- inches (4 cm) barely simmering water; whisk until bottom of pan can be seen between whisks and wires of whisk become lightly coated, 1 to 2 minutes.

Step 4

Remove from heat, immediately whisk in remaining cold butter to stop the cooking of the yolks.

Step 5

By driblets, whisk in enough of the melted butter to thicken to consistency of whipping cream. Increasing amount of butter slightly, whisk in remaining butter.

Step 6

Season with salt and pepper.

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