Hollandaise sauce is a classic and indulgent addition to many dishes, such as eggs Benedict or vegetables. However, making it can be intimidating, especially with the risk of it breaking. Fear not, as this foolproof hollandaise sauce recipe will guide you through the process, ensuring a silky and delicious sauce every time. Remember, reheating cooled hollandaise requires careful attention, so it’s best to prepare it fresh when needed. Let’s dive in and create a luscious hollandaise sauce to elevate your culinary creations!
Makes about 1 cup
INGREDIENTS:
- 3 large egg yolks
- 1 tablespoon lemon juice (from 1 lemon)
- 1 tablespoon hot water
- ½ pound (2 sticks) unsalted butter, cut into rough tablespoon-sized chunks
- Pinch of cayenne pepper
- Kosher salt
INSTRUCTIONS:
(Using an Immersion Blender):
- In the cup of your immersion blender (or a cup that will just barely hold the head of your blender), combine the egg yolks, lemon juice, and hot water.
- In a small saucepan, melt the unsalted butter over medium-low heat. Continue heating until the butter just begins to bubble and registers 180° to 190°F on an instant-read thermometer. Transfer the melted butter to a liquid measuring cup, leaving the thin layer of whitish liquid behind (discard it).
- Insert the head of the immersion blender into the bottom of the cup with the yolks mixture. Turn on the blender and slowly pour in the hot butter. You should see the sauce begin to form at the bottom of the cup. Gradually lift the head of the blender to incorporate more melted butter until all the butter is mixed in, and the sauce has the consistency of heavy cream. Season with a pinch of cayenne pepper and kosher salt to taste. Transfer the hollandaise sauce to a serving bowl or small saucepan, cover, and keep it in a warm spot (not directly over heat!) until ready to serve.
INSTRUCTIONS:
(Using a Standard Blender or Food Processor):
- Add the egg yolks, lemon juice, and hot water to the blender or food processor. Blend on medium speed until smooth, about 10 seconds.
- In a small saucepan, melt the unsalted butter over medium-low heat, similar to the previous method. Continue heating until the butter just begins to bubble and reaches a temperature of 180° to 190°F.
- With the blender or food processor running on medium speed, slowly drizzle in the hot butter over the course of 1 minute. Pause to scrape down the sides as necessary and leave the thin layer of whitish liquid in the bottom of the pan (discard it). The sauce should be smooth and have the consistency of heavy cream. Season with a pinch of cayenne pepper and kosher salt to taste. Transfer the hollandaise sauce to a serving bowl or small saucepan, cover, and keep it in a warm spot (not directly over heat!) until ready to serve.
Now, you have a foolproof hollandaise sauce that’s sure to impress. Drizzle it over your favorite dishes, and enjoy the rich, velvety goodness it adds to your culinary creations. Happy cooking!
