Hollandaise Sauce
This classic Hollandaise Sauce is quick & easy. Enjoy it with eggs benedict or take it a step further by making a secondary sauce with it!
Ingredients
- 3 large free-run egg yolks
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 1/4 tsp. ground Himalayan sea salt
- 1/4 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 2/3 - 1 cup butter, melted
Directions
- In a small saucepan, add yolks and whisk very well until they get thick, about 1 minute. While doing this, pour in lemon juice and season with salt and pepper.
- Move the saucepan over medium heat and keep lifting the saucepan off the heat, whisking constantly - the trick here is to not shock the yolks by gradually heating them up.
- When the custard gets thick, move the saucepan away from the heat and start adding the butter by pouring in a few drops at first (don’t shock the yolks), whisking constantly. Gradually add more, continuing whisking, until the sauce is nice and smooth (*see footnote).
- If not using the sauce right away, move it to the back burner, keeping it warm on very low temperature. To prevent a skin formation, place a piece of wax paper on top, making sure it touches the surface.
Notes
Footnote: Depending on which recipe the sauce will be used for, add other ingredients or season it differently.