A classic and indulgent sauce, Hollandaise is perfect for drizzling over eggs Benedict, asparagus, or fish. This recipe will guide you through the process of making a rich and velvety Hollandaise sauce that will elevate any dish.
Ingredients
Sauce Ingredients
- Egg yolks — 4 (about 60g)
- Butter (unsalted) — 1 cup (225g)
- Lemon juice — 1 tablespoon
- Salt — 1/2 teaspoon
- Cayenne pepper — 1/4 teaspoon
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Cooking Instructions!
Fill a medium saucepan with water and place it over medium heat. Let the water simmer but not boil.
Place a heatproof bowl over the saucepan, ensuring that the bottom of the bowl does not touch the water. This creates a double boiler.
In the bowl, whisk together the egg yolks, lemon juice, salt, and cayenne pepper until well combined.
Cut the butter into small pieces and add them to a separate saucepan. Melt the butter over low heat until it is fully melted and starts to bubble slightly.
While whisking the egg yolk mixture constantly, slowly pour the melted butter into the bowl in a thin and steady stream. The constant whisking will emulsify the butter with the egg yolks, creating a creamy texture.
Continue whisking until the Hollandaise sauce thickens to your desired consistency. It should coat the back of a spoon.
Remove the bowl from the heat and season the Hollandaise sauce with additional salt and cayenne pepper, if needed.
Serve the Rich Hollandaise Sauce immediately over your favorite dishes and enjoy!
