This hollandaise sauce recipe teaches you two foolproof methods to make the emulsified sauce.
Everyone's knowledge of hollandaise sauce seems to center around eggs benedict. But as one of the mother sauces of French cuisine, it's much more versatile than you think. You can serve it with steak or over vegetables; you can use it as a salad dressing.
With only three main ingredients, we're here to help you make this simple sauce without fail. And in the off chance you run into issues, we're also throwing in some tricks for troubleshooting.
Simmer a pot of water over medium heat.
In a bowl, whisk together egg yolk and lemon juice or vinegar.
Hold the bowl over the pot of simmering water and whisk. While doing this, be careful not to let the bowl get too hot or let the water come to a rapid boil.
If using melted butter: Slowly stream in the melted butter while whisking continuously.
If using cold cubed butter: Add cold cubed butter into the bowl, whisking continuously until it melts into the sauce.
Continue whisking sauce until it thickens. Season with salt and cayenne pepper, if using.
Remove sauce from heat once smooth and creamy. The consistency should be firm enough to coat the back of the spoon.
Let cool before transferring in a tight lid container and storing in the fridge for later use.
If your hollandaise gets too thick, whisk in a little water to thin it out.
