Classic Hollandaise Sauce
A proper hollandaise relies on temperature control rather than speed. You are building an emulsion, and patience at the heat source prevents the eggs from scrambling or the fat from separating.
Clarify your butter before beginning.
The water content in unclarified butter can break the emulsion. Use warm, not boiling, clarified butter to ensure a stable consistency.
- Stainless steel mixing bowl
- Medium saucepan for the water bath
- Balloon whisk
- Small saucepan for melting butter
What goes in.
- 3large egg yolks
- 1 tbspfresh lemon juice
- 1/2 cupclarified butter, warm
- 1 tspcold water
- to tastekosher salt and white pepper
Adding the fat
Drip the butter into the yolks slowly, almost drop by drop, while whisking constantly. Only increase to a thin stream once the mixture has thickened into a stable base.
The method.
Prepare the water bath
Fill the medium saucepan with an inch of water and bring to a bare simmer. Reduce heat to low.
Whisk yolks and acid
In the mixing bowl, combine yolks, lemon juice, and cold water. Set the bowl over the simmering water and whisk vigorously until the yolks thicken and turn pale yellow.
Emulsify
Remove the bowl from the heat. Begin whisking in the warm clarified butter, starting with a few drops at a time until the sauce tightens. Once incorporated, slowly stream in the remaining butter.
Season and serve
Whisk in salt and white pepper. Keep the bowl in a warm place—not over heat—until ready to serve.
Other turns to take.
Béarnaise
Replace the lemon juice with a reduction of white wine vinegar, shallots, and fresh tarragon.
Mousseline
Gently fold in two tablespoons of softly whipped cream just before serving.
When it doesn't go to plan.
If the sauce thickens too much, whisk in a teaspoon of warm water to loosen it.
Keep the butter at a consistent, warm temperature; if it is too hot, the eggs will cook instantly upon contact.
Never let the bottom of your bowl touch the simmering water, or you will create scrambled eggs.
The ones that keep coming up.
What if the sauce breaks?
Place a fresh egg yolk in a clean bowl. Whisk the broken sauce into the new yolk drop by drop until it regains its structure.
Can I make this ahead of time?
Hollandaise is best served immediately. If kept too long, it loses its texture and cannot be reheated safely.
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