In culinary school, I learnt how to prepare hollandaise the traditional way. It no longer seems so scary. Once the technique is learned, having it on hand is a terrific resource for transforming and enhancing many recipes at home. Serve with toast or over eggs Benedict or plain poached eggs. Excellent with cooked broccoli or asparagus as well.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 large egg yolks
- 2 teaspoons fresh lemon juice, divided
- 10 tablespoons unsalted butter, melted
- ½ teaspoon kosher salt
- 1 pinch cayenne pepper
Instructions
- Fill a small pot with water to a depth of 2 inches; bring to a simmer over medium heat.
- Whisk egg yolks and 1 teaspoon lemon juice in a medium heatproof bowl until well combined and smooth. Set bowl over the simmering water and whisk constantly, moving bowl on and off heat occasionally, until thickened, light yellow, and doubled in volume. The mixture should “ribbon” slightly when a whisk comes in and out. Remove from heat.
- Drizzle melted butter into the egg mixture, a few drops at a time, whisking constantly. Add remaining lemon juice in 2 batches as mixture thickens. Whisk constantly until all butter is incorporated. Whisk in salt and cayenne pepper. Serve immediately.
- SoupLovingNicole
- If the butter is added too fast, the sauce will separate and be too oily.
- If sauce needs to be thinned out, use up to 1 teaspoon additional lemon juice or water. If the sauce seizes up or gets too cold, it can be placed over a double boiler for just a few seconds while whisking constantly to reach the desired consistency.
Reviews
Made as written and this was perfect! Steamed broccoli and asparagus both because hubs hates asparagus (my fave). It went great on both!
Excellent Hollandaise recipe!
This was the best Hollandaise that I have ever made. Thank you!