Hollandaise Sauce
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
8 servings
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Course
Condiments
Hollandaise Sauce
Description
Hollandaise Sauce is prepared here by first clarifying unsalted butter through gentle microwaving to separate milk solids and impurities, yielding a clear butterfat. Separately, egg yolks are combined with water and white wine vinegar then gently whisked over simmering water until thickened and pale. This creates a stable base for the sauce's emulsification. The warm clarified butter is then added gradually in a slow, steady stream while whisking continuously to combine the fat with the egg yolks, producing a smooth and creamy emulsion.
The use of white pepper and fresh lemon juice adds subtle seasoning and brightness, elevating the sauce's rich buttery quality. The technique requires attention to temperature and gradual mixing to prevent separation and achieve the delicate silky texture known for hollandaise.
This sauce is typically served warmed as an accompaniment to dishes like eggs Benedict, steamed asparagus, or fish. Its creamy, tangy characteristics make it a classic component in many brunch and dinner recipes. Proper cooking and emulsification methods ensure a stable sauce that clings well to foods.
Ingredients
- 400 grams butter unsalted
- 4 egg yolk
- white wine vinegar
- 1 lemon
- ground white pepper
Instructions
- Fill a medium sized saucepan approx 1/3 full with water and put on to boil.
- Place the butter in a clear microwave safe dish and microwave on high for approximately 5 minutes, (until the butter has separated).
- Pour the clarified butter off the top into another container and discard the white liquid left at the bottom.
- Reheat the clarified butter a further 2 minutes and skim any impurities off the surface.
- In a large stainless steel mixing bowl place the egg yolks with a few drops of water and whisk together and then whisk in 2 tsp of vinegar.
- Place the bowl over the saucepan of boiling water and whisk until the egg yolks have thickened and become lighter in colour.
- Remove the bowl from the pan and place it on a folded slightly wet towel.
- Gradually add the still warm clarified butter in a steady stream whilst whisking the eggs.
- Keep adding the butter as long as the eggs will hold it, (if the sauce gets a slightly shiny oily appearance, hold off with adding the butter and continue to whisk until the oily appearance has disappeared).
- Once all the butter has been incorporated add the lemon juice, (if the sauce appears too thick whisk in 1 tbsp of tepid water).
- Season to taste and serve (the sauce can be kept in a slightly warm spot or in a Bain Marie).
Notes
User Reviews
Overall Rating
4.9
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