Hollandaise Sauce

Hollandaise Sauce

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  • Prep Time


  • Total Time


  • Servings



  • 6

    oz. (1½ sticks) unsalted butter, cut into cubes

  • 3

    egg yolks

  • 1

    tablespoon lemon juice

  • 1

    tablespoon water

  • 2

    teaspoons white wine vinegar


Begin by clarifying the butter. Put the butter in a small saucepan and bring to a simmer. Remove from the heat, skim off any foam on the surface, and let cool for a few minutes. Carefully pour the butter into a jug, leaving and sediment behind. Half fill a saucepan with water and bring to a simmer. Put the egg yolks, lemon juice, vinegar and 1 tablespoon water into a medium heatproof bowl and whisk until fully combined. (You're making a double boiler here). Put the bowl over the water, making sure that it does not touch the water, and whisk about 1 minutes until the edges are thick and foamy. Slowly add the melted butter, whisking well until the sauce is thick and creamy. It should leave a trail if the whisk is lifted. Season well with salt and pepper.


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