Hollandaise Sauce

Recipe View 5 mins Gather all your ingredients and have them prepped and measured. This ensures a smooth and seamless process. (5 minutes)

Recipe View 3 mins In a small, heavy-bottomed saucepan, whisk the egg yolks until they become pale yellow and slightly thickened. This should take about 1 minute of vigorous whisking. (1 minute)

Recipe View 5 mins Whisk in the fresh lemon juice until fully combined. The acid in the lemon juice helps stabilize the emulsion. (30 seconds)

Recipe View 3 mins Add 2 tablespoons of the chilled butter to the egg yolk mixture. Place the saucepan over very low heat. It's crucial to maintain a gentle heat to avoid scrambling the eggs. (1 minute)

Recipe View 1 mins Whisk constantly and gently as the butter melts, ensuring it emulsifies with the egg yolks. Continue whisking until the mixture thickens enough to leave a trail on the back of a spoon, indicating it's coating consistently. (5-7 minutes)

Recipe View Remove the pan from the heat immediately. This is important to prevent overcooking. (30 seconds)

Recipe View Whisk in the remaining chilled butter, 1 tablespoon at a time, ensuring each piece is fully incorporated before adding the next. This gradual addition helps maintain the emulsion's stability. (3-5 minutes)

Recipe View Slowly drizzle in the warm, melted butter, whisking continuously and vigorously. The sauce should thicken and become glossy. Adjust consistency with a few drops of warm water if needed. (2-3 minutes)

Recipe View Season the Hollandaise with a pinch of fine sea salt and white pepper to taste. Add a tiny pinch of cayenne pepper if desired. (30 seconds)

Recipe View Serve immediately. Hollandaise is best enjoyed fresh. If necessary, keep warm in a thermos or over a very low double boiler for a short period, whisking occasionally.