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.
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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.
Course Side Dish
Cuisine American
Keyword hollandaise
Cook Time 20 minutes
Total Time 20 minutes
Servings 12 ounces
Calories 529kcal
Author Meggan Hill

Ingredients

  • 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

Instructions

  • 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.

Notes

Adapted from "Hollandaise" in On Cooking.

Nutrition

Calories: 529kcal