How To Make Hollandaise Sauce
- December 2, 2009
- 3,136 Views
Contributor
Elliot Feldman
One of the five ‘’mother sauces’’ of French cuisine, this velvety sauce has a reputation for being hard to make. Master it and you can consider yourself a French chef.
You Will Need
- 1 stick butter
- 3 egg yolks
- 1 tbsp. lemon juice
- 1 pinch salt
- 1 pinch cayenne pepper
- 2 tbsp. hot water
- A medium saucepan
- A wire whisk
- A medium mixing bowl
- A thermometer
Raw egg carries a risk of salmonella infection. Heat the sauce to 150 degrees Fahrenheit to kill bacteria.
Step 1: Melt the butter
Melt the butter over low heat in the saucepan.
Step 2: Beat the egg yolks
Whisk the egg yolks in a mixing bowl while the butter is melting.
Step 3: Add the lemon juice
Whisk briskly as you add the lemon juice, salt, and cayenne pepper.
Use fresh-squeezed lemon juice.
Step 4: Add the butter and water
Drizzle the melted butter into the egg yolk mixture. Continue to whisk vigorously. Add the hot water in the same way.
Step 5: Cook until thickened
Pour the sauce into the saucepan and cook over low heat, whisking continually, until the sauce thickens and the temperature reaches 150 degrees.
Watch the pan. If it’s too hot, the yolks may scramble, too low, the sauce may separate.
Step 6: Finish and serve
Whisk until you have your desired consistency. Then drip your Hollandaise over eggs Benedict or asparagus, and eat.
Sauces and gravies were originally used to flavor spoiled foods.
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