Making Classic Hollandaise
This sauce is about precision rather than speed. Once you understand the mechanics of the emulsion, you can make it in ten minutes without fear of it breaking.
Watch your heat like a hawk.
Keep your butter warm but not scalding, and never let the water in your bain-marie touch the bottom of your mixing bowl.
- small saucepan
- stainless steel mixing bowl
- whisk
- instant-read thermometer
What goes in.
- 3large egg yolks
- 1 tbspfresh lemon juice
- 1/2 cupunsalted butter, clarified and warm
- 1 pinchkosher salt
- 1 pinchcayenne pepper
Slow and Steady
Add the first few drops of butter as if you are seasoning the yolks; only increase to a thin, steady stream once the mixture begins to look like a thick mayonnaise.
The method.
Prepare the bain-marie
Bring an inch of water to a bare simmer in a small saucepan.
Whisk the base
Place yolks and lemon juice in the bowl over the simmering water. Whisk vigorously until the yolks turn pale yellow and double in volume, reaching about 150°F.
Incorporate the butter
Remove the bowl from the heat. Begin whisking in the warm butter, one drop at a time, then transition to a thin stream until all butter is incorporated.
Season
Stir in the salt and cayenne. Taste, then adjust acidity with more lemon juice if needed.
Other turns to take.
Béarnaise
Replace lemon juice with a reduction of white wine vinegar, shallots, and tarragon.
Mousseline
Fold in two tablespoons of softly whipped heavy 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.
If the sauce breaks (separates), add a fresh egg yolk to a clean bowl and slowly whisk the broken sauce into it.
Keep the sauce in a warm spot, not hot, to prevent it from scrambling.
The ones that keep coming up.
Can I use a microwave?
It is unreliable. The direct heat of a stovetop bain-marie gives you the control needed to monitor the protein coagulation.
How long does it last?
It is best served immediately. It does not reheat well and should not be held for more than an hour.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe