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How to Make Hollandaise Sauce

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.

Instructions

  • : 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.
  • TIP: 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.
  • TIP: 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.
  • FACT: Sauces and gravies were originally used to flavor spoiled foods.

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

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