Make-Ahead
- Storing: To keep hollandaise sauce fresh, store it in an airtight container in the fridge for up to 2 days. This prevents it from absorbing any lingering odors in your refrigerator.
- Reheating: When warming it up, use a double boiler on the stovetop for reheating over a steam bath (direct heat can risk scorching the delicate sauce). If you lack a double boiler, keep the sauce in an airtight container and let it sit in hot water for 25 minutes.
Common Questions
What is the difference between Hollandaise and Bearnaise sauce?
While they share a similar texture and ingredients, they differ in seasoning. Bearnaise typically includes shallots, peppercorns, tarragon, vinegar, and wine.
What texture should hollandaise sauce be?
A perfect hollandaise sauce should be silky and creamy. Poorly made hollandaise may be runny or overly gummy due to cooking at too high a heat.
Why did your hollandaise sauce crack?
Hollandaise sauce can crack if cooked at too high a heat, causing the dairy to cook too quickly. To avoid this, maintain medium-low heat and allow the sauce to cook gradually.
Why is your hollandaise sauce runny and not thickening?
A hollandaise sauce may turn out runny if not whisked vigorously and consistently during heating. Aerating the mixture helps it become light, fluffy, and thick. Avoid substitutions or modifications for best results.
- Separate the egg yolks from the egg whites. Store the egg whites in an airtight container in the fridge for another recipe.
- Add the egg yolks to a small saucepan with water, lemon juice, and dijon, and whisk until well-combined.
- Cut the butter into small pieces and add them to the egg mixture.
- Place the pot over medium-low heat, whisking the mixture constantly. As the butter melts, it will get a little frothy. Continue whisking constantly for about 3 minutes or until the mixture starts to thicken, then immediately remove from heat. It should be thick enough to coat the back of a spoon.
- Season with salt and cayenne pepper, adding more seasoning to taste. Serve right away or cover to keep it warm. If the sauce gets too thick, whisk in a teaspoon of warm water to loosen it up.
