Side Of Hollandaise Recipe

Clarify and melt butter

Cut the unsalted butter into 1-tablespoon pieces and place in a small saucepan. Warm gently over low heat until melted. If you prefer a clearer sauce with less milk solids, skim off foam and pour melted butter slowly, leaving solids behind. Keep butter warm but not boiling (aim for about 140–150°F / 60–65°C).

Set up a double boiler

Place a medium saucepan with an inch or two of simmering water over low heat. Set a heatproof bowl (stainless steel or glass) over the saucepan so the bowl sits above the water without touching it. The steam should gently warm the bowl; avoid direct heat.

Whisk egg yolks

In the heatproof bowl off the heat, combine the 3 large egg yolks and 1 tablespoon cold water. Whisk vigorously until pale and slightly thickened, about 30–45 seconds.

Cook the yolks gently

Place the bowl over the simmering water (bain-marie). Continuously whisk the yolks while they warm. Watch closely: the mixture should thicken slightly and reach a temperature of about 140–150°F (60–65°C). This takes about 2–4 minutes. Remove the bowl from the heat if it becomes too hot to prevent scrambling.

Emulsify with butter

Very slowly begin adding the warm melted butter in a thin, steady stream while whisking constantly. Start with a few drops to create a stable emulsion, then increase to a thin steady stream. Continue whisking until all butter is incorporated and the sauce is smooth and thick (about 2–3 minutes). If the sauce becomes too thick, whisk in 1 teaspoon warm water at a time to loosen.

Season and finish

Off the heat, whisk in 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon fine sea salt, 1/4 teaspoon pepper, and 1/8 teaspoon cayenne (if using). Taste and adjust: add a few drops more lemon for brightness or a pinch more salt if needed. Keep the sauce warm (see next step) and serve within 30 minutes.

Keep warm for service

If you need to hold the hollandaise briefly, keep the bowl over the warm (turned-off) bain-marie or place the sauce container in a warm water bath (not hotter than 140°F/60°C). Stir occasionally. Do not reheat directly over high heat or it will separate.

Fixing a broken sauce

If the sauce breaks (separates), whisk one fresh egg yolk in a clean bowl and slowly whisk the broken hollandaise into that yolk a little at a time to re-emulsify. Alternatively, add 1 teaspoon warm water and whisk vigorously to bring it back together.

If serving as a side portion, transfer hollandaise to a small insulated container or ramekin and keep in a warm water bath until service. Hold for up to 30–45 minutes. Discard if held longer for food safety reasons.