How to Make Hollandaise Sauce – a step-by-step tutorial that teaches you how to make this classic French mother sauce!
- 4 large egg yolks*
- 1 1/2 sticks of butter
- 1 tablespoon fresh lemon juice
- pinch of kosher salt
- 1/8 teaspoon ground cayenne pepper
- pinch of ground black pepper
- Whisk together egg yolks and lemon juice until the texture is creamy and they have almost doubled in volume.
- Melt butter in small saucepan; let simmer for 4-5 minutes or until it gives off a strong, nutty aroma.
- Place yolk mixture in metal mixing bowl over another larger saucepan with water at the bottom and place over medium heat; ensure bottom of mixing bowl isn’t touching the water.
- Very slowly, add butter to yolk mixture, continually whisking.
- Continue until all of the butter is added (this will take several minutes).
- Add salt, cayenne pepper and black pepper and whisk again.
- Serve immediately or leave in “warming bowl” for an hour or so.
- Add tablespoon of warm water to sauce that has been sitting and whisk to revive.
- *Eggs: the more high quality the egg, the darker and more flavorful the egg yolks. Which will translate into a more beautiful sauce.
- Broken Sauce: if your water is boiling and the sauce gets too hot, it may break.
- How to Fix a Broken Hollandaise Sauce: if your sauce breaks, don’t fret! Simply add a splash of hot water and whisk. Continue adding splashes and whisking until the sauce comes back to life!
- Serving: we love serving this with classic Eggs Benedict!
- Inspired by Julia Child’s version of Hollandaise Sauce.
Keywords: how to make hollandaise sauce, hollandaise sauce