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Hollandaise Sauce

Hollandaise Sauce — a sauce recipe, 7 ingredients.

Sauce

contains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 3 egg yolks
  • 1 tsp water
  • 1 ½ sticks (170 g) unsalted butter, cut into pieces
  • ½ tsp salt
  • 2 tsp lemon juice
  • ⅛ tsp cayenne pepper
  • ⅛ tsp white pepper
Make it lactose-friendly
  • 1 ½ sticks (170 g) unsalted butter, cut into pieces → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Melt the butter in the microwave or on the stovetop in a small saucepan.
  2. Pour a small amount of water into a medium-sized double boiler, making sure the water does not touch the bowl (put bowl off to the side). Bring to a simmer over medium heat, and reduce the heat.
  3. Place egg yolks and the dry and liquid ingredients into the bowl and whisk for 1–2 minutes.
  4. Gradually add the melted butter a little at a time, and whisk until the butter is well incorporated and mixture expands.
  5. Place the mixture over the simmering water and whisk for 3–5 minutes, until the mixture is thick enough to coat the back of a spoon.
  6. If the mixture become too thick or separates, add very small amounts of hot water until corrected.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0