Classic Hollandaise

By kathryns

Ingredients

• 12 ounces unsalted butter
• 3 extra large egg yolks
• 3 tablespoons cold water
• 2 tablespoons freshly squeezed lemon juice + more to taste
• Kosher salt, to taste
• Pinch cayenne pepper

Details

Servings 2
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

Melt the butter in a saucepan over medium heat. Remove from the heat and skim off any foam that has accumulated on top. Carefully ladle the clear golden butter into a separate measuring cup or other vessel that's easy for pouring, leaving the milky residue at the bottom of the pan. You should have about 8 ounces. Set aside and keep moderately warm.

Bring a sauce pan filled with a couple of inches of water to a gentle simmer over medium heat. In a medium stainless steel bowl, whisk the egg yolks and water until they become light and frothy, about 30 seconds. Hold the bowl over, but not touching, the hot water and whisk rapidly until the mixture thickens and increases in volume. When the sabayon is almost ready, it will start to stiffen and the whisk will leave tracks in the bowl as you beat the yolks - 1 1/2 to 2 minutes. Continue to whisk over the heat for another 5 seconds or so to make sure that the sabayon is fully cooked. (The sauce will be more likely to break if the sabayon isn't fully cooked.)

Remove the bowl from over the water and whisk for another 20 seconds to make sure mixture cools enough so that the yolks don't overcook. (If the yolks overcook and curdle at this point, you will need to start over with new yolks and water.)

Place the mixing bowl on a damp kitchen towel to help steady it as you whisk. Gently begin to whisk in the butter in a slow, steady stream. Make sure each addition of butter is incorporated into the sauce before adding more (see Note).

Once all the butter has been added, season with lemon juice, salt and cayenne (or, if making Bearnaise, add Bearnaise Reduction - see the accompanying recipe). Taste and adjust the seasonings. If needed, thin out the sauce with a little water, cream or more lemon juice until you reach your desired consistency.

Serve immediately, or keep warm (see "Emulsion tips and techniques") until ready to serve.

+Note+: You can also use an electric mixer from this point to incorporate the clarified butter and finish the hollandaise. Transfer the cooked sabayon to the bowl of an electric mixer, fitted with whisk attachment, set to medium-high speed and proceed with the recipe.