This classic Hollandaise Sauce recipe is a step-by-step guide to creating a rich, creamy, and perfectly emulsified sauce. It's a delicate process, but with patience and attention to detail, you'll achieve a luxurious sauce that's perfect for eggs Benedict, steamed vegetables, or grilled fish. Let me know how it turns...
Ingredients
unit egg yolks4
water
lemon juice
fine salt
ground white pepper
clarified butter250g
Nutrition (per serving)
Calories
511.3kcal (25.56%)
Protein
0.1g (0.12%)
Carbs
0.0g
Sugars
0.0g
Healthy Fat
25.6g
Unhealthy Fat
38.5g
% Daily Value based on a 2000 calorie diet
How to make Hollandaise Sauce
- Step 1
In a heavy-bottomed saucepan, whisk the egg yolks together with water, seasoned with salt, pepper, and lemon juice.
- Step 2
Place the saucepan over very low heat and continue whisking until you achieve a sabayon (a light, airy mixture) and the temperature reaches 60°C to 62°C.
- Step 3
Gradually emulsify the mixture with the clarified butter while maintaining the temperature.
- Step 4
Ensure the sauce never exceeds 62°C, as overheating can cause it to separate.
Nutrition (per serving)
Nutrition (per serving)
Calories
511.3kcal (25.56%)
Protein
0.1g (0.12%)
Carbs
0.0g
Sugars
0.0g
Healthy Fat
25.6g
Unhealthy Fat
38.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use a thermometer to monitor the temperature closely to prevent the sauce from separating.
If the sauce starts to separate, whisk in a teaspoon of cold water to bring it back together.
Clarified butter is essential for a smooth emulsion, so ensure it's properly prepared before starting.
FAQS
What is the ideal temperature for Hollandaise sauce?
The ideal temperature for Hollandaise sauce is between 60°C to 62°C. Exceeding this can cause the sauce to separate.
Can I use regular butter instead of clarified butter?
Clarified butter is recommended for a smooth emulsion, but you can use regular butter if you melt it and remove the milk solids.
What should I do if my Hollandaise sauce separates?
If your sauce separates, whisk in a teaspoon of cold water to bring it back together.
Can I make Hollandaise sauce ahead of time?
Hollandaise sauce is best served fresh, but you can keep it warm for a short time over a double boiler. Avoid reheating as it may separate.
What dishes pair well with Hollandaise sauce?
Hollandaise sauce pairs well with eggs Benedict, steamed asparagus, grilled fish, and roasted potatoes.
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