Ingredients
3 egg yolks
1 tbsp. fresh lemon juice
1 c. (2 sticks) unsalted butter, kept warm/hot
Kosher salt
Pinch cayenne
Preparation
Step 1Set up a double boiler: Bring a medium pot filled with 1 1/2” of water to a simmer. In a heatproof bowl (preferably stainless steel), add egg yolks and lemon juice. Place the bowl onto the pot, checking to make sure the water is not touching the bottom of the bowl. Step 2Whisk vigorously until the yolks become thick and creamy, about 3 minutes. (To prevent scorching your hand, wear an oven mitt or hold the bowl with a small kitchen towel.)Step 3Slowly add melted butter a few tablespoons at a time while continuously whisking. Be sure that each addition is incorporated into the egg mixture before adding more. Continue whisking until sauce thickens, about 2 minutes more.Step 4Remove from heat and season with ½ teaspoon salt, cayenne, and additional lemon juice if desired.
Step 1Add egg yolks and lemon juice to a blender. Pulse to combine.Step 2Turn the blender to low and slowly add all the (warm) melted butter while it is running. Continue to blend until the sauce is thick.Step 3Season with ½ teaspoon salt, cayenne, and additional lemon juice if desired.
Hollandaise is traditionally an emulsion of egg yolks, melted butter, and lemon juice or vinegar. You can make this recipe with clarified butter, as is the traditional French way. However, we find regular butter makes a richer and more stable sauce, with less chance of the sauce “breaking”. A broken sauce means the butter has separated from the egg yolks, and there’s really no greater bummer right before a meal. You can try to correct this by whisking in a teaspoon or two of warm water, a little at a time. If that doesn’t work, slowly whisk in another egg yolk. Not sure what to do with leftover egg whites? Stick with the French theme and make meringues! Having guests for brunch and want to impress? Try our eggs Benedict bake that’ll wow a crowd. Made this? Let us know how it went (and which method you preferred!) in the comments below.
