Hollandaise Recipe

Hollandaise Sauce

1. 1

   Prepare the butter

   Cut 1 cup cold unsalted butter into 1/2-inch cubes and set aside in a small bowl. If you prefer a clearer sauce, melt 1/4 cup butter separately, let solids settle, and retain the clarified butter for finishing (optional).

2. 2

   Set up bain-marie

   Select a medium heatproof bowl (stainless steel or glass) that will sit snugly over a saucepan without touching the water. Fill the saucepan with about 1–2 inches of water and bring to a very gentle simmer over medium-low heat; the water should not boil vigorously.

3. 3

   Whisk egg yolks

   Place 4 egg yolks and 1 teaspoon warm water in the heatproof bowl. Whisk vigorously until the mixture becomes pale and slightly thickened, about 30–45 seconds.

4. 4

   Cook over gentle heat

   Put the bowl over the saucepan so it sits above the simmering water. Continue whisking constantly; the yolks should thicken and become creamy. This usually takes 2–4 minutes. Be careful: if the bowl gets too hot or the water boils, the yolks can scramble. If thickening is uneven, remove from heat briefly and keep whisking off-heat to cool slightly.

5. 5

   Incorporate butter (emulsify)

   Once the yolks are warm and thick enough to leave a ribbon when the whisk is lifted, begin adding the butter cubes very slowly — drop by drop for the first minute — while whisking constantly. As the emulsion forms and thickens, you can add butter in slightly larger pieces. Continue until all 1 cup of butter is incorporated and the sauce is smooth and velvety.

6. 6

   Adjust seasoning and acidity

   Remove the bowl from heat. Stir in 2 tablespoons fresh lemon juice, 1 teaspoon fine sea salt, a pinch of white or black pepper, and an optional pinch of cayenne. Taste and adjust: add more lemon for brightness or salt for seasoning, adding small amounts and whisking after each.

7. 7

   Finish and correct texture

   If the sauce is too thick, whisk in up to 1 tablespoon warm water at a time until it reaches a pourable, ribbon-like consistency. If it begins to break (separates or becomes oily), whisk in 1 teaspoon warm water quickly or set bowl over very low heat and whisk vigorously to bring it back together. For extra clarity and buttery flavor, stir in the reserved 1/4 cup clarified butter off-heat.

8. 8

   Hold and serve

   Keep the Hollandaise warm (not hot) by placing the bowl in a warm spot or over a very low bain-marie with no direct heat. Serve within 30–45 minutes for best texture and flavor. If holding longer, keep the top of the bowl covered and rewhisk gently before serving. Pair with eggs Benedict, steamed asparagus, or fish.