Hollandaise

Name: Hollandaise
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: French
Ingredients: 3 Egg Yolks; 200g Clarified Butter, Unsalted, warm; 1 tbsp Water, cold; 1 tbsp Lemon Juice, freshly squeezed; 1/4 tsp Fine Salt; 1 pinch of White Pepper, or Cayenne

A classic, silky hollandaise with a bright lemon lift and rich butter finish — perfect for drizzling over eggs Benedict, steamed asparagus, or grilled fish. Velvety and smooth, this sauce is made by gently emulsifying egg yolks with warm clarified butter until luxuriously thick and glossy.

A classic, silky hollandaise with a bright lemon lift and rich butter finish — perfect for drizzling over eggs Benedict, steamed a... Show more

Traditional French Recipe

Health Grade

D- · Occasional

Rating

4.5

Time

15 min

Price

0,57 €

Calories

481 kcal

vegetarian

quick

gluten free

low carb

Method

Heat the water

Pour a few inches of water into a saucepan and heat it over medium until it reaches a bare simmer. Set a heatproof bowl on top, making sure the bowl does not touch the water.

Whisk the yolks

Set the bowl over the steam and whisk together three Egg Yolks, Water (cold), and Lemon Juice (freshly squeezed) for 3 minutes, or until the mixture looks smooth, a little frothy, and just beginning to thicken.

Emulsify with butter

Slowly drizzle in the Clarified Butter, Unsalted (warm) in a thin stream, whisking constantly, until the sauce is thick, glossy, and emulsified. Whisk in the Fine Salt and a pinch of White Pepper (or Cayenne) at the end.