Easy Homemade Hollandaise Sauce
A rich and creamy sauce that elevates any dish it accompanies, perfect for poached eggs, vegetables, or grilled fish.
Servings: 4 servings
Equipment
- Medium-sized heatproof bowl
- Small Saucepan
- Whisk
- Double boiler
Ingredients
Ingredients
- 3 large Egg Yolks Use fresh, organic eggs for best flavor.
- 1 cup Unsalted Butter Melted and slightly cooled.
- 2 tablespoons Fresh Lemon Juice Strain to remove seeds and pulp.
- 0.5 teaspoon Salt Adjust to taste.
- 1 pinch Cayenne Pepper Optional for added heat.
Instructions
- 1. Separate the egg yolks from the whites and place the yolks in a medium-sized heatproof bowl.
- 2. Melt the unsalted butter in a small saucepan over low heat, then let it cool slightly.
- 3. Whisk the egg yolks vigorously until pale and slightly thickened.
- 4. Add the lemon juice and salt to the yolks and whisk until combined.
- 5. Set up a double boiler and place the bowl with the yolk mixture on top, ensuring it doesn't touch the water.
- 6. Slowly drizzle in the melted butter while whisking constantly to create a stable emulsion.
- 7. Continue adding butter until fully incorporated, adjusting consistency with warm water if necessary.
- 8. Taste and adjust seasoning as needed before serving.
- 9. Transfer to a warm serving dish and keep warm until ready to serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently over a double boiler.