Hollandaise sauce

By dorchuk

Classic Hollandaise

Velvety, buttery, and lemony, hollandaise is one of the classic French “mother” sauces for a reason — it’s oh-so-good!

Ingredients

• 2 sticks unsalted butter
• 1 ⁄3 cup distilled white vinegar
• 1 ⁄3 cup water
• 1 ⁄2 tsp. black peppercorns, crushed
• 3 egg yolks
• 4 tsp. fresh lemon juice, divided
• Salt and cayenne pepper to taste

Preparation

Step 1

Nutrition Information
Per Tbsp.: 111 cal; 12g total fat (7g sat); 68mg chol; 18mg sodium; 0g total carbs; 0g fiber; 1g protein

Melt butter in a small saucepan, over low heat. Skim off and discard the foam that rises to the top.

Remove butter from heat.

Boil vinegar, water, and peppercorns in a small saucepan over high heat until reduced to 3 Tbsp. liquid; strain and set aside.

Simmer 1 inch of water in a medium saucepan over medium-low heat. Whisk egg yolks in a medium stainless steel bowl. Place bowl over simmering water (don’t let bowl touch the water); add vinegar reduction and whisk vigorously until the yolks thicken to the point that the whisk leaves trails in them, about 2 minutes.

Remove bowl from the pan; whisk in 2 tsp. lemon juice. Begin whisking in the warm clarified butter a drop at a time. As it is incorporated add the butter in a thin stream. If mixture gets cold, return bowl to the pan of simmering water and continue whisking in butter. After all the butter is incorporated, whisk in the remaining lemon juice and adjust seasonings to taste.

Faster way to make sauce:

Try this faster method of making hollandaise sauce. Melt 2 sticks of unsalted butter in a measuring cup. In a blender, pulse 3 egg yolks with 1 Tbsp. warm water and 1 Tbsp. fresh lemon juice. With the blender running on low speed, slowly drizzle hot melted butter into the egg yolk mixture. Blend until the sauce is the consistency of slightly whipped cream. If the sauce is too thick, stir in up to 1 Tbsp. warm water. Season with salt and cayenne pepper to taste.