Making Proper Hollandaise
This sauce relies on patience and temperature control. If you rush, the butter separates; if you overheat, you get scrambled eggs.
Control your heat above all else.
Prepare a double boiler with barely simmering water. Keep a bowl of cold water nearby in case the base begins to cook too quickly.
- stainless steel bowl
- saucepan
- whisk
- small heavy-bottomed pot
What goes in.
- 3large egg yolks
- 1 tbspfresh lemon juice
- 1/2 cupunsalted butter, melted and warm
- pinchcayenne pepper
- to tastekosher salt
The Stream Technique
Add the butter one drop at a time at first. Once the emulsion thickens, you can increase to a thin, steady stream while whisking continuously.
The method.
Prepare the yolks
Whisk the egg yolks and lemon juice in your stainless steel bowl until the mixture lightens in color and triples in volume.
Apply gentle heat
Place the bowl over your pot of simmering water. Whisk constantly until the yolks are warm to the touch and thick.
Incorporate the butter
Remove the bowl from the heat. Begin adding the warm butter drop by drop, whisking vigorously. Continue until all butter is incorporated and the sauce is smooth.
Season
Stir in the salt and cayenne. Taste immediately and adjust acidity with more lemon if needed.
Other turns to take.
Béarnaise
Replace lemon juice with a reduction of white wine, vinegar, shallots, and fresh tarragon.
Mousseline
Fold in a tablespoon of whipped heavy cream just before serving to add lightness.
When it doesn't go to plan.
If the sauce breaks, add a teaspoon of hot water and whisk vigorously to bring it back together.
Keep the butter warm, not boiling; it should be around the temperature of a warm bath.
Serve immediately, as hollandaise does not reheat well.
The ones that keep coming up.
Why did my sauce turn into scrambled eggs?
The bowl became too hot. Remove the bowl from the steam sooner next time.
Can I make this in advance?
It is best served within thirty minutes of preparation, kept in a warm spot away from direct heat.