Hollandaise sauce is an emilsified sauce made out of eggs, butter and lemon. It is a really traditional sauce, that is used in a lot of dishes. It is mainly used on eggs benedict, on top.
They say that french high “cuisine´s secrets are three: butter, butter and butter. But you may nos imagine the quality of butter the might use. Which is why I always say: use butter, not margarine. So, in this recipe, just like all others (unless the contrary is stated) use butter. And in recipes such as this, it is always a better idea to use a good quality butter, since the taste of it is so important.Jump to Recipe
Hollandaise sauce is made with an egg yolk and melted butter, and then seasoned with salt and white or cayenne pepper. It´s a really old recipe that´s used mainly for one dish: eggs benedict, a recipe we will soon share with you.
It is really important to carefully follow every step because this sauce can easily curdle. I have to confess it actually happened to me the first time I made it.
When it comes to hollandaise sauce, a lot of people are affraid of making it, because they are scared it won’t come out right. But do not overthink it, because it should turn out just fine, when made correctly.
What it is important is to carefully follow the directions. In fact, I have to confess I did not get this sauce right until about the 3rd time around. Once you get it right you will love it and it will be amazing.
If you like this recipe, you have to go see our eggs benedict recipe.
- 2 egg yolks
- 1 tbsp water
- 4.2 oz (120 gr) unsalted butter melted
- 1/2 tbsp lime juice (or lemon juice)
- 1/2 tsp salt
- 1 pinch cayenne pepper
Place enough water in a medium size pot and heat it to high heat until it boils.
In a heat-resistant bowl, mix by hand using a whisk the egg yolks with the water for 2 minutes until the mixture gets fluffy and lightens a little.
Place this bowl on the pot with boiling water and, beating nonstop, add a third of the melted butter in a stream.
Beat in the lime juice and the other third of melted butter, all of this in a stream.
Add in the last part of the butter and beat until it is all completely incorporated, it should be somewhat thick.
Take the bowl away from the boiling water and season the mixture with salt and cayenne peppper.
Cover it up with plastic wrap (which must be touching the surface of the sauce) so that it doesn´t form a custard, and set aside until needed.
It is important to take into account that the sauce will thicken as it cools down, which is why it is recommended for you to add a teaspoon of the boiling water to it when you´re about to use it.