Loading...
Photo by Albert Vincent Wu on Unsplash
FrenchSideVegetarianGluten-Free
Hollandaise Sauce
A rich, buttery, lemony hollandaise for eggs Benedict, asparagus, salmon, or steak, with both classic double-boiler and fast blender methods. Includes fixes for a sauce that is too thick or begins to split.
Jump to recipeIngredients
Units
Instructions
- 1
Whisk the egg yolks, lemon juice, water, and salt in a stainless steel or heatproof glass bowl.
- 2
Set the bowl over a saucepan of barely simmering water. Do not let the bowl touch the water.
- 3
Whisk constantly for 2 to 3 minutes, until the mixture becomes pale, foamy, and slightly thickened.
- 4
Remove from the heat. While whisking continuously, add the warm melted butter a few drops at first, then in a very thin stream.
- 5
Whisk in cayenne and pepper. Taste and adjust with a little more salt or lemon juice.
- 6
Serve immediately, or hold warm for up to 30 minutes. Fast Blender Method
- 7
Place 3 egg yolks, 1 tablespoon lemon juice, 1/2 teaspoon salt, and a pinch of cayenne in a blender.
- 8
Blend for 20 seconds.
- 9
With the blender running, slowly pour in 1/2 cup very hot melted butter. Blend until thick and silky, about 30 seconds.
