Serve with poached fish, vegetables and eggs.
Makes 1 cup sauce.
3/4 cup butter
3 tablespoons water
3 egg yolks
1/2 Lemon juice or more to taste
Salt and white pepper
1. Melt butter and let cool to tepid. In a small saucepan, whisk water, egg yolks, salt and pepper 30 seconds until light. Set over low heat and whisk constantly until mixture is creamy and the whisk leaves a trail on base of pan. Pan base should never be more than hand-hot.
2. Off the heat, whisk in tepid butter, a few drops at a time. NOTE: do not add butter too fast or sauce may curdle. When sauce starts to thicken, add butter a little faster; do not add milky sediment at bottom of butter. Stir in lemon juice and taste for seasoning. Hollandaise is served warm, not hot, and can be kept warm in a water bath. If too hot, it curdles.
4 responses to “Hollandaise Sauce”
How much lemon juice – not listed in ingredients and of course, referred to in the method ?
My apologies, juice from 1/2 lemon or more to taste. I shall amend the recipe.
Thank you for posting your recipe. Can you do this in a blender, like mayo?
I would not advise trying classic hollandaise in blender as heat is needed to achieve the foundation egg yolk mousse into which the melted butter is whisked. If the mousse is not cooked (though lightly), it will not support the melted butter and the sauce will separate. Mayonnaise made with uncooked egg yolk and oil is also an emulsion but is not heated, a different story. I hope that helps.