Basic Hollandaise Sauce

By Foodiewife

Ingredients

• 1 pound butter
• 5 egg yolks
• 1/4 teaspoon salt
• pinch white pepper
• 2 tablespoons lemon juice

Details

Servings 4

Preparation

Step 1

1. To clarify the butter, melt it slowly in a saucepan. When slightly cool, pour
into a tall glass container and allow it to sit until the foam separates on the
top and the solids settle at the bottom. Skim and remove all the foam and
pour the clear butter into a container, being careful to leave the solids
behind.
2. In a large saucepan, whisk together the egg yolks, 2 tablespoons water, salt
and white pepper.
3. Place the saucepan with the egg yolks over medium‐low heat and whisk
constantly until they become foamy and begin to thicken. Be careful not to
let the eggs get too hot, or they will scramble.
4. Once the egg yolks are thick and light in color, begin adding the clarified
butter, pouring very slowly, about ¼ cup of butter at a time. Do not add the
butter too fast, or the hollandaise sauce will break.
5. Once all the butter is added, the sauce should be very thick and creamy.
Whisk in the lemon juice, and add additional salt and white pepper to taste if
necessary.
6. Keep the Hollandaise sauce warm, as it will break if reheated.