Hollandaise sauce is one of the five mother sauces of French gastronomy. Silky, light, and glossy, it elevates eggs Benedict, asparagus, and fish with its rich taste of butter and fresh lemon. This classic emulsion requires patience and technique but rewards you with an indulgent, luxurious sauce.
⏱️25 min
📊Medium
👥4 servings
🍽️Main
quickfamilyfestive
Ingredients
3 piècesegg yolks
200 gclarified butter
30 mlfresh lemon juice
45 mlwater
2 pincéessalt
1 pincéeground white pepper
2 gouttesTabasco
Instructions
1PREPARE THE CLARIFIED BUTTER: Pour 250g of butter into a small saucepan over low heat. Let it melt slowly for 5 to 7 minutes without stirring. The milk solids will settle to the bottom and pure butter will remain on the surface. Gently pour the clear butter into a glass, leaving the white residue at the bottom of the pan. The clarified butter should be warm, not hot.
2PREPARE THE DOUBLE BOILER: Fill a medium saucepan with hot water and place a heat-resistant bowl on top, ensuring the bottom of the bowl does not touch the water. The water should not boil but be very hot, around 60-70°C. This stable temperature will allow the egg yolks to cook gently without turning into scrambled eggs.
3BEGIN WHIPPING THE YOLKS: Crack the 3 egg yolks into the double boiler bowl, avoiding any whites. Pour 45ml of cold water. Whisk vigorously for 3 to 4 minutes with a manual whisk until the mixture becomes pale, foamy, and increases in volume. The yolks should triple in volume and become very light. This step is crucial for obtaining a light and airy sauce.
4INCORPORATE THE BUTTER GRADUALLY: Remove the bowl from the double boiler and begin pouring the warm clarified butter drop by drop while whisking constantly. The first 50 milliliters must be incorporated very slowly and gently, otherwise the emulsion may break. Once the sauce begins to thicken and become smooth, you can pour the remaining butter in a thin stream while whisking without stopping.
5ADJUST CONSISTENCY AND ACIDITY: Pour the fresh lemon juice in three additions while continuing to whisk. The lemon will provide its characteristic acidity and slightly thin the sauce. If the sauce becomes too thick, return the bowl to the double boiler for a few seconds while continuing to whisk. The final texture should be smooth, glossy, and silky, similar to light pastry cream.
6FINALIZE AND SEASON: Add 2 pinches of fine salt, add a pinch of freshly ground white pepper, and 2 drops of Tabasco for a slight peppery note. Taste and adjust seasoning to your preference. Hollandaise sauce should be served warm, never hot. If it cools down, return it to the double boiler while whisking gently.