Hollandaise Sauce Ingredients
- Egg yolks – Separate your eggs and use only the yolks to help thicken the sauce. Save the egg whites for a healthy Egg White Omelette on another day.
- Lukewarm water – Adding lukewarm water helps regulate the sauce’s temperature.
- Lemon juice – The acidity of lemon juice aids the egg yolks in absorbing more fat from the butter and imparts a pleasant tang. It’s also essential to prevent cracking and achieve the desired thickness.
- Dijon mustard – Adds a delightful layer of flavor and zest to the sauce.
- Unsalted butter – Butter is the key ingredient for emulsifying and thickening the hollandaise to a pleasing consistency.
- Salt – We use fine sea salt in 99% of our cooking. Adjust the amount to suit your taste.
- Cayenne pepper – If you enjoy a hint of heat, add cayenne pepper to taste.
How to Make Hollandaise Sauce
- Separate the Eggs – Place the yolks in a small saucepan and set the whites aside for another recipe.
- Add Water, Lemon Juice, and Dijon – Whisk these together until well combined.
- Add Butter – Cut the butter into small pieces and add them to the saucepan.
- Cook the Hollandaise – Put the saucepan over medium-low heat, continuously whisking the sauce until the melted butter turns the mixture frothy. Continue whisking until the sauce starts to thicken and coats the back of a spoon.
- Remove the Sauce from Heat – Once it thickens, promptly remove it from the heat and season with more cayenne pepper and salt to your liking. Serve immediately or cover to keep it warm.
Pro Tip: Ensure you whisk the sauce constantly while it’s on the heat to prevent the eggs from scrambling!
To Serve
Aside from the classic Eggs Benedict, there are numerous ways to enjoy hollandaise sauce:
