Hollandaise Sauce

Updated at: Thu, 17 Aug 2023 03:41:50 GMT

Step 1

Dice the butter into cubes, so we can slowly add it to our egg mixture. No need to melt it, as the cold butter will help us keep the yolks from scrambling.

Step 2

Cut the lemon in half, ready to squeeze directly into the mix. Or use a squeezer/reamer, to extract the lemon juice into a bowl.

Step 3

If you haven't already, seperate the whites from the egg yolk. Do your best to make sure there aren't any whites with the yolks.

Step 4

Add water to a saucepan, and bring to a simmer. Do not overfill, as we are going to be resting our bowl inside, to create a "Rolling boil or Double boil".

Step 5

Add the yolks and white wine vinegar to the bowl, and rest on top of the saucepan. Keep whisking. Don't stop whisking. Tip: If you feel there is too much heat, remove the saucepan and turn down the heat. Keep mixing, until you are ready to return the saucepan to the heat.

Step 6

Slowly add the butter, a few cubes at a time, so it can melt and mix with the yolk. Once the butter has melted and mixed, repeat the process until all of your butter has merged with the yolk.

Step 7

After a few minutes, once the mixture has warmed and thickened, remove the bowl from the saucepan. Squeeze the lemon, and add a pinch of salt.

Step 8

Your delicious hollandaise sauce should now be ready to serve. Adjust seasoning to your liking. Enjoy! Tips: If you want to keep it warm, place the bowl back onto the warm saucepan, with the heat off. If you find that the sauce is too thick, you can add water or more lemon juice. If you think the sauce is too thin, then wait, as it will thicken as it cools, or you can put it back on the heat and stir for a few more minutes.

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Under 30 minutes