Description
This rich and creamy Hollandaise sauce, made from egg yolks, butter, and lemon juice, is perfect for enhancing poached eggs, steamed vegetables, or fish, adding a luxurious touch to any meal.
Ingredients
Scale
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- 1/2 cup unsalted butter (1 stick), cut into small pieces
- Salt, to taste
- Cayenne pepper, to taste (optional)
Instructions
- Prepare the Ingredients: Gather all ingredients. Separate the egg yolks from the whites, ensuring no yolk breaks. Measure 1 tablespoon of fresh lemon juice and cut the unsalted butter into small pieces.
- Whisk Egg Yolks and Lemon Juice: In a medium-sized heatproof bowl, whisk together the egg yolks and lemon juice until well combined.
- Create a Double Boiler: Place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water. This gentle heat will cook the egg yolks without scrambling them.
- Whisk Until Thickened: Continuously whisk the egg yolk mixture for about 3-5 minutes, or until it becomes pale and slightly thickened.
- Incorporate Butter: Remove the bowl from heat and add the butter pieces one at a time, whisking constantly until fully melted and incorporated. The sauce should be thick and velvety.
- Season the Sauce: Add salt to taste, starting with a pinch. If desired, add a dash of cayenne pepper for extra flavor.
- Serve Immediately: Serve the Hollandaise sauce immediately over poached eggs, steamed asparagus, fish, or roasted vegetables. If needed, keep warm over a pot of warm water, but avoid overheating.
Notes
- Ensure your bowl is clean and dry to aid emulsification.
- If the sauce separates, whisk in a teaspoon of warm water or a new egg yolk to rescue it.
- Practice makes perfect; don’t be discouraged by initial attempts.
- Prep Time: 10 minutes
- Cook Time: 10 minutes