Add Hollandaise Recipe
Make Add Hollandaise Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hollandaise Sauce
Method
Hollandaise Sauce
Clarify and melt butter
Cut the unsalted butter into 1/2-inch pieces and place in a small saucepan over low heat. Warm gently until fully melted and the milk solids separate. Skim off any foam and, if you want a clearer sauce, carefully pour the clear yellow butterfat into a measuring cup, leaving solids behind. Keep the melted butter warm (not hot) — about 130–140°F (54–60°C).
Prepare double boiler
Fill a medium saucepan with about 1–2 inches of water and bring to a bare simmer over medium-low heat. Use a heatproof bowl (stainless steel or glass) that sits snugly on top of the saucepan without touching the water. Reduce heat so the water is just simmering; you want gentle steam.
Whisk egg yolks
In the heatproof bowl, combine the 3 egg yolks with 1 tablespoon cold water. Whisk vigorously until mixture is slightly thickened and pale (about 30–45 seconds). This helps stabilize the emulsion.
Cook yolks gently
Place the bowl over the simmering water (creating a double boiler). Whisk constantly and vigorously while the yolks slowly warm. After 1–2 minutes the yolks will become a bit thicker. Be careful the bowl bottom does not touch the water; if the eggs begin to scramble, remove the bowl from the heat immediately and continue whisking off heat to cool slightly.
Emulsify with butter
Remove the bowl from the heat briefly. Very slowly (drop by drop at first) whisk in about 1 tablespoon of the warm melted butter into the yolks to begin the emulsion. As the mixture thickens and becomes stable, you can add the remaining butter in a thin, steady stream while whisking continuously. Continue until all butter is incorporated and sauce is smooth and glossy. If the sauce becomes too thick, whisk in up to 1 teaspoon hot water to loosen to desired consistency.
Season and finish
Whisk in 1 tablespoon fresh lemon juice, 1 teaspoon salt, 1 teaspoon pepper, and 1/8 teaspoon cayenne. Taste and adjust seasoning or lemon to preference. Keep the sauce warm by leaving the bowl over the warm (turned-off) water or transfer to a thermos; avoid reheating directly over heat or it will break.
If sauce breaks
If the sauce separates or looks curdled, rescue it by whisking one teaspoon cold water into a clean bowl and then slowly whisking the broken sauce into that water a little at a time until it re-emulsifies and smooths out.
Serve
Use immediately by spooning over eggs Benedict, steamed asparagus, fish, or other items. Hollandaise is best served within 1 hour of making; keep warm (not hot) and whisk occasionally.