Cookstr.com

Hollandaise Sauce

Updated February 23, 2016
This image courtesy of Joseph DeLeo

CostModerate

Moderate

Total Timeunder 30 minutes

One Pot MealYes

Dietary Considerationgluten-free, peanut free, soy free, tree nut free, vegetarian

Five Ingredients or LessYes

Mealbrunch

Moodromantic

Taste and Texturebuttery, rich

Type of Dishbutter sauce

Ingredients

  • 3 egg yolks
  • Big pinch of salt
  • 1 tablespoon lemon juice
  • 2 tablespoons cold unsalted butter
  • 2 sticks (8 ounces) unsalted butter, melted and hot
  • Salt and freshly ground white pepper to taste

Instructions

  1. Beat the egg yolks with a wire whisk in a stainless-steel saucepan for a minute or two, until they thicken lightly and turn lemon-colored. Whisk in the pinch of salt, lemon juice, and 1 tablespoon cold butter. Set over moderately low heat and whisk continuously at moderate speed, removing pan from the heat now and then to make sure the yolks aren’t cooking too fast. When they cling to the wires of the whisk and you can see the bottom of the pan between strokes, remove from heat and stir in the second tablespoon of cold butter. Start beating in the melted butter by little driblets at first, until a good ½ cup of the sauce has thickened, then add it a little more quickly as the sauce thickens into a heavy cream. Taste and correct seasoning.

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