How to Make Hollandaise Sauce

Hollandaise sauce is a delicious food topping that is derived from the combination of eggs and butter. It is most often part of an Eggs Benedict meal or as a topping for steamed vegetables such as asparagus. The sauce as it is known today has been in existence for hundred of years and is considered to be one of the most important sauces in French cuisine.

The following guide details everything that you need as well as the process involved in creating delicious as easy Hollandaise sauce.

What You Need

– large steel or glass bowl

– whisk

– small saucepan with hot water (simmering not boiling)

– melted butter (1/2 cup)

– egg yolks (4)

– freshly squeezed lemon juice (1 tablespoon)

– cayenne pepper (1 pinch)

– salt (1 pinch)

Instructions

  • 1

    Water Pan

    In your small sauce pan, bring a small amount of water to a boil. Once boiling, remove from the burner and place on another burner set to low.

  • 2

    Yolks and Juice

    In your bowl, begin to mix the egg yolks and lemon juice. Whisk the mixture vigorously until the  mixture thickens and increases twice in its volume.


  • 3

    Place Bowl on Pan

    Once your egg mixture is thickened, place your bowl on top of the pan with the simmering water. The heat will aid in forming and thickening the sauce. Continue to whisk the mixture well.

    Note: Be sure that the bowl is not making contact with the water as this may cause the eggs to begin to scramble.

  • 4

    Butter Time

    While whisking, begin to add the melted butter to your eggs. Continue to stir the mixture until it thickens further and once again expands to twice the original volume.

  • 5

    Remove and Add

    Once thickened, remove the bowl from heat and whisk in the salt and cayenne pepper making sure to mix it all well.

  • 6

    Set Aside and Use

    Once mixed, set your bowl aside and cover. The sauce should be used as soon as possible. If it thickens too much, add a few drops of warm water and stir well once again.

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