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Hollandaise Sauce

  Hollandaise Sauce is a classic French sauce known for its rich, creamy texture and tangy flavor, perfect for drizzling over eggs Benedict, steamed vegetables, or grilled seafood. Learn how to make this luxurious sauce with simple ingredients and expert tips to ensure perfect results every time.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Sauces-condiments
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • 3 large egg yolks
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter melted
  • Salt and pepper to taste
  • Optional: pinch of cayenne pepper or a dash of hot sauce for added flavor

Method
 

  1. In a heatproof bowl, whisk together the egg yolks, water, and lemon juice until well combined.
  2. Place the bowl over a pot of barely simmering water, creating a double boiler. Ensure the bottom of the bowl doesn’t touch the water.
  3. Whisk the egg yolk mixture continuously while slowly pouring in the melted butter in a thin, steady stream. Keep whisking until the sauce thickens and emulsifies, about 5-7 minutes.
  4. Once the sauce has thickened, remove from heat. Season with salt, pepper, and optional cayenne pepper or hot sauce.
  5. Serve immediately or keep warm until ready to serve.

Notes

  • Temperature Control: Maintain a low and steady heat to prevent the eggs from scrambling.
  • Consistency: If the sauce becomes too thick, thin it with a few drops of warm water or lemon juice.
  • Serving Suggestions: Ideal for eggs Benedict, steamed asparagus, or as a sauce for grilled fish.