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Hollandaise Sauce

Life At The Table Hollandaise Sauce. A small bowl of hollandaise sauce surrounded by two eggs, one lemon, one stick of butter and cayenne with a red napkin just barely visible to the left, sitting on a wooden table.
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Learn how to make, fix, and rewarm hollandaise sauce—the golden, silky versatile sauce essential to elevating everyday cuisine.

Ingredients

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  • 2 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1/2 cup unsalted butter, melted
  • pinch of cayenne
  • kosher salt to taste

Instructions

  1. Fill a saucepan with an inch or two of water and bring it to a gentle simmer (lots of steam, very few bubbles).
  2. Whisk together the egg yolks with the lemon juice in a medium heatproof bowl.
  3. Set the bowl over the simmering water and continuously whisk the egg yolks and lemon juice until the mixture thickens slightly. When you lift the whisk, the mixture should fall back into the bowl in soft, satiny ribbons that sit on the surface for a moment before sinking in. It means your eggs are properly aerated and gently cooked—ready for the butter. Remove the mixture from the heat and set the bowl on a towel or other surface to help maintain the bowl position for the next step.
  4. Slowly drizzle the warm, melted butter a small amount at a time into the egg mixture at first to ensure emulsification. Then drizzle the remaining butter while continuously whisking until the sauce is thick and smooth. If the sauce is too thick adjust its consistency with a bit of warm water.
  5. Add a pinch of cayenne.
  6. Taste and adjust the seasoning with kosher salt, more lemon juice, etc.

Notes

  • See the post above for cooking tips what to do if your sauce breaks and how to successfully reheat the sauce.

Find it online: https://lifeatthetable.com/hollandaise-sauce/

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