Sauce

Hollandaise Sauce

SauceOrigin: France

Warm emulsion of egg yolk and butter finished with lemon — classic with eggs and vegetables.

Prep 10 min

Cook 10 min

Total time 20 min

Portions 4

Total weight 203 g

Per portion 50.8 g

Ingredients

Melt the butter gently over low heat until foaming, then skim off the white foam. Keep the clear golden butter warm (about 50–55°C), leaving the milky solids behind.

Set a heatproof bowl over a pan of barely simmering water (the bowl must not touch the water). Add yolks, a spoon of cold water and a pinch of salt; whisk constantly until the yolks thicken to a pale ribbon that holds briefly on the whisk (about 2–3 minutes). Do not scramble — lift off the heat if they get too hot.

Off the heat, whisk in the warm butter a few drops at a time, then in a thin stream, until the sauce is thick and glossy.
Whisk in the lemon juice and pepper. Taste and adjust. If too thick, loosen with a few drops of warm water. Serve at once.

Serve immediately over poached eggs, asparagus or fish. Keep warm over barely steaming water, not direct heat.

Best eaten fresh. Hold up to 30 minutes over warm (not hot) water; do not reboil.