📝 About This Recipe
Indulge in the crown jewel of the French 'Mother Sauces,' a luxurious emulsion that defines the height of culinary elegance. This Hollandaise is a silky, buttery masterpiece balanced by the bright acidity of fresh lemon and a whisper of cayenne pepper. Perfectly executed, it offers a rich, cloud-like texture that transforms simple poached eggs or steamed vegetables into a five-star dining experience.
🥗 Ingredients
The Emulsion Base
- 3 Large Egg Yolks (at room temperature, strictly no whites)
- 1 cup Unsalted High-Quality Butter (melted and kept hot (about 175°F))
- 1 tablespoon Fresh Lemon Juice (strained of pulp and seeds)
- 1 tablespoon Cold Water (helps stabilize the initial emulsion)
The Flavor Profile
- 1/4 teaspoon Kosher Salt (or to taste)
- 1 pinch Cayenne Pepper (for a subtle, warming finish)
- 1/8 teaspoon White Pepper (ground, to maintain the sauce's pristine color)
- 1 teaspoon Shallot (minced (optional, for a reduction base))
- 1 teaspoon White Wine Vinegar (optional, for deeper acidity)
👨🍳 Instructions
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1
Prepare a double boiler by filling a medium saucepan with 1-2 inches of water. Bring it to a gentle simmer over medium-low heat, ensuring the bottom of your heat-proof mixing bowl will not touch the water.
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2
In a small saucepan, melt the unsalted butter over medium heat until it begins to foam. Once melted, keep it hot but do not let it brown; the heat of the butter is crucial for 'cooking' the yolks during the emulsion.
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3
In your heat-proof glass or stainless steel bowl, combine the 3 egg yolks, 1 tablespoon of cold water, and the lemon juice. Whisk vigorously for about 30 seconds until the mixture becomes pale and slightly frothy.
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4
Place the bowl over the simmering water. Continue whisking constantly and rapidly. Do not stop whisking, as the eggs can scramble quickly if left stationary.
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5
Whisk the yolks for 3-5 minutes until they have doubled in volume and thickened to a consistency that leaves a trail (ribbon) when the whisk is lifted.
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6
Monitor the heat carefully. If the eggs seem to be cooking too fast or looking lumpy, remove the bowl from the heat immediately while continuing to whisk, then return it once cooled slightly.
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7
Remove the bowl from the heat entirely and place it on a damp kitchen towel to stabilize it. This allows you to use both hands for the next critical step.
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8
Begin adding the hot melted butter. Start with just a few drops at a time, whisking constantly. This slow start is essential to establish the emulsion.
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9
Once the sauce begins to thicken and look glossy, you can increase the flow of butter to a very thin, steady stream, whisking the entire time.
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10
Continue whisking until all the butter is incorporated. If the sauce becomes too thick, whisk in a few drops of warm water to reach your desired consistency.
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11
Fold in the kosher salt, white pepper, and the pinch of cayenne. Taste carefully—the sauce should be buttery, tangy, and savory.
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12
Transfer the sauce to a warm (not hot) thermos or keep it in a warm spot near the stove. Serve within 30 minutes for the best texture and safety.
💡 Chef's Tips
Always use a stainless steel or glass bowl; aluminum can react with the lemon juice and turn your sauce a metallic grey. If the sauce 'breaks' (separates), whisk a fresh egg yolk with a teaspoon of warm water in a clean bowl, then slowly whisk the broken sauce into it. Use high-fat European-style butter for a richer flavor and more stable emulsion. Keep the water in the double boiler at a bare simmer; if it boils, the steam will be too hot and scramble your yolks. To keep the sauce warm without cooking it further, a pre-warmed thermos is a professional chef's secret weapon.
🍽️ Serving Suggestions
Drizzle generously over classic Eggs Benedict with Canadian bacon and toasted English muffins. Serve as a dip for steamed asparagus spears or artichokes for a sophisticated appetizer. Pair with pan-seared salmon or poached white fish to add a rich, acidic counterpoint. Spoon over a tender Filet Mignon to transform it into a 'Steak Oscar' style dish. Brighten up a side of roasted fingerling potatoes with a dollop of Hollandaise and fresh chives.