How to Make Hollandaise Sauce
Learn how to make Hollandaise Sauce the traditional way, with a whisk! It sounds intimidating, but with a little patience, anyone can do it, I promise.
Cook Time 20 minutes
Total Time 20 minutes
Servings 12 ounces
- 3 egg yolks
- 1 tablespoon water
- 1 teaspoon lemon juice
- 8 ounces clarified butter warm
- Salt to taste
- Tabasco sauce or cayenne pepper to taste
Set a glass or metal bowl over a pot of gently simmering water (do not let the water touch the bowl).
Add egg yolks to bowl. Using a metal whisk or wire whip, whisk the yolks constantly without overcooking the yolks. You'll know the yolks have thickened enough when you can draw a line through the yolks and yolks stay put. The line does not fill in.
Remove from heat and immediately stir in lemon juice. Off the heat, set a kitchen towel over pot of water and set bowl on top.
Starting with just a few drops at a time, whisk in the warmed clarified butter. Once the emulsion has formed, you can add butter more quickly.
Once all the butter has been added, taste for seasonings. Add salt and tabasco or cayenne pepper if desired.
Use immediately or set aside in a warm (but not hot) place for up to 1 hour. If the sauce appears to thick, whisk in a few drops of warm water until desired consistency is reached.