At the heart of many sumptuous dishes, the creamy, rich, and lemony Hollandaise sauce holds a place of honor. A beloved staple of French cuisine, it is the crowning touch on eggs Benedict, a delicate accent to steamed asparagus, or the decadent dressing for a pan-seared salmon. The delightful blend of butter, egg yolks, and a zesty squeeze of lemon creates a luxurious consistency and a savory tang that can elevate any dish.
While its preparation may seem a little daunting, our foolproof Hollandaise sauce recipe is easy to follow and guaranteed to impress your taste buds.
Why This Recipe Works
Our Hollandaise sauce recipe has some distinct advantages that set it apart from traditional versions. It's straightforward and foolproof, making it accessible to both novice cooks and experienced chefs. The precise ratio of ingredients ensures a creamy, smooth, and perfectly emulsified sauce every time, eliminating the fear of curdling or splitting, which can often happen with egg-based sauces. Plus, the inclusion of a touch of warm water not only adds to the consistency but also helps keep the sauce stable for a longer period.
What's truly special about this recipe is the flexibility it offers. You can easily adjust the tanginess by varying the amount of lemon juice to match your personal preference or to suit the dish you're creating. Unlike most other Hollandaise sauce recipes, ours encourages experimentation - whether it's adding a hint of garlic for a punch of flavor or a pinch of cayenne pepper for a little heat. Lastly, the satisfaction of making a classic French sauce from scratch, with all its velvet richness and the power to transform meals, is an achievement that's hard to match. This recipe doesn't just give you a sauce; it gives you a delightful culinary experience.
Ingredients
Egg yolks - This is the thickener for your hollandaise sauce. Always opt for fresh eggs for better results. If you have an egg allergy, you can use silken tofu as a substitute.
Lemon juice - It adds a refreshing acidity to the sauce. You can replace it with white wine vinegar or apple cider vinegar if necessary.
Unsalted butter - It gives richness and flavor to the sauce. Use clarified butter for best results. If you're watching your dairy intake, a dairy-free margarine could work.
Cayenne pepper - This adds a hint of heat. It can be substituted with white or black pepper for a milder kick.
Salt - It enhances the flavor of the sauce. Sea salt or kosher salt is preferred.
Tips
- Always use a double boiler to prevent the eggs from scrambling.
- Whisk the egg yolks until they turn a light, creamy color before adding other ingredients.
- Add the melted butter slowly, whisking continuously to create a smooth emulsion.
- If the sauce becomes too thick, you can thin it out with a little bit of warm water.
- Remember to taste the sauce before serving and adjust seasoning if necessary.
How to Serve
Hollandaise sauce is quite versatile and can be served with a variety of dishes. Its creamy, tangy flavor pairs exceptionally well with eggs, vegetables, and seafood. While it's traditionally associated with breakfast and brunch dishes like Eggs Benedict, hollandaise sauce can also be used to elevate a simple weeknight dinner.
- Eggs Benedict: This is the classic way to serve hollandaise. Pour it over poached eggs, ham, and English muffins.
- Asparagus with hollandaise: Lightly steamed asparagus topped with hollandaise sauce makes a delicious and elegant side dish.
- Grilled salmon with hollandaise: Hollandaise sauce can add a luxurious finish to a fillet of grilled salmon.
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Hollandaise Sauce
Ingredients
- 4 egg yolks
- 1 tablespoon lemon juice
- 1 cup unsalted butter melted
- ⅛ teaspoon cayenne pepper
- Salt to taste
Instructions
- Fill the bottom of a double boiler part-way with water. Make sure that the water does not touch the top pan. Bring water to a gentle simmer.
- In the top of the double boiler, whisk together egg yolks and lemon juice until yolks lighten in color and double in volume.
- Slowly drizzle in melted butter, whisking constantly until all butter is incorporated.
- Remove from heat, then whisk in cayenne pepper and salt.
- If the sauce is too thick, whisk in a few teaspoons of warm water. It should be creamy, yet pourable.
- Serve immediately.
Nutrition
Notes
- Always use a double boiler to prevent the eggs from scrambling.
- Whisk the egg yolks until they turn a light, creamy color before adding other ingredients.
- Add the melted butter slowly, whisking continuously to create a smooth emulsion.
- If the sauce becomes too thick, you can thin it out with a little bit of warm water.
- Remember to taste the sauce before serving and adjust seasoning if necessary.