Hollandaise
Ingredients
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- 12 tablespoons unsalted butter – melted and clarified
- 3 large egg yolks
- 1 tablespoon water
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground white pepper
Instructions
1. Melt the butter in a small saucepan over low heat until foamy, 3–5 minutes, then skim off the foam and pour off the clear butter, leaving the milk solids behind; keep the clarified butter warm but not hot.
2. Bring 1 inch of water to a gentle simmer in a medium saucepan and set a heatproof bowl over it without the bowl touching the water (bain-marie).
3. Off the heat, whisk the egg yolks, water, and lemon juice in the bowl until smooth and slightly lightened, about 30 seconds.
4. Set the bowl over the simmering water and whisk constantly until the mixture thickens to a light, airy sabayon that forms ribbons, 3–5 minutes; it should be hot to the touch but not exceed about 150–160°F. Lift the bowl off the heat as needed to avoid scrambling.
5. While whisking continuously, slowly drizzle in the warm clarified butter—start with a few drops at a time, then a thin steady stream—until fully incorporated and the sauce is thick and glossy, 5–7 minutes. Adjust the bowl on and off the heat to keep the sauce warm and fluid but never steaming.
6. Season with the kosher salt and ground white pepper, whisking just to combine. Serve warm right away or hold up to 30 minutes in a warm (130–140°F) spot, stirring occasionally.
Hollandaise is a warm, buttery emulsion with a bright lemon snap and a luxurious, velvety texture. Built from egg yolks and clarified butter, it’s rich yet lifted by citrus, making it a classic partner for poached eggs, steamed asparagus, and delicate fish. Properly made, the sauce is glossy, spoonable, and just thick enough to coat food without feeling heavy.
As one of the five French mother sauces codified in the early 20th century, hollandaise holds a central place in classical cuisine. Its roots trace to earlier buttery egg emulsions that evolved into today’s technique of whisking a sabayon over gentle heat before incorporating butter. Beyond its own appeal, hollandaise serves as a foundation for derivatives like béarnaise and maltaise, showcasing its historical significance and enduring versatility.