Classic Hollandaise Sauce with Lemon & Butter
Classic hollandaise sauce is a warm emulsion of egg yolks, butter and lemon. Gentle heat thickens the yolks while slow whisking holds the butter in suspension for eggs, asparagus, fish and brunch dishes.
Servings
Ingredients
- 3 egg yolks
- 1 tbsp lemon juice
- 1 tbsp water
- 150 g unsalted butter melted and warm
- ¼ tsp fine sea salt
- 1 pinch cayenne pepper optional
Instructions
- Whisk the egg yolks, lemon juice and water in a heatproof bowl until combined.3 egg yolks, 1 tbsp lemon juice, 1 tbsp water
- Set the bowl over barely simmering water and whisk for 2–3 minutes until the yolks thicken slightly.3 egg yolks
- Remove from the heat and slowly whisk in the warm melted butter, starting with a few drops at a time.150 g unsalted butter
- Continue whisking until the sauce is thick, glossy and spoonable.150 g unsalted butter
- Season with salt and cayenne, then adjust with a little warm water if the sauce is too thick.¼ tsp fine sea salt, 1 pinch cayenne pepper
Chef's notes
- Keep the water below a simmer; too much heat can scramble the yolks.
- Add the butter slowly at first to build a stable emulsion.
- If the sauce splits, whisk 1 tbsp warm water in a clean bowl and slowly add the split sauce.
- Hold warm for up to 30 minutes, not hot.
- Do not boil hollandaise after making it.
Drink pairing
Hollandaise is rich and buttery, so crisp, citrus-led drinks keep eggs, fish and asparagus fresh.
Alcoholic
- Champagne or Crémant
- Sancerre
- Dry cider
Non alcoholic
- Sparkling lemon water
- Cold green tea with citrus
- Cucumber and mint water
Nutrition per serving
Calories: 305kcal (15%) | Carbohydrates: 1g | Protein: 2g (4%) | Fat: 33g (51%) | Saturated Fat: 20g (125%) | Sodium: 180mg (8%) | Fiber: 0g | Sugar: 0g
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