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Hollandaise Sauce
French · Sauces

Hollandaise Sauce

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🕐 15 min 👁 2 Channel post →

A classic emulsion of egg yolks and butter with a tangy hint of white wine and lemon, perfect for pairing with Eggs Benedict and fish.

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Ingredients

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Method

1

Combine the vinegar, 4 tbsp of cold water, and crushed peppercorns in a saucepan.

2

Reduce by a third and let it cool completely.

3

Add the egg yolks and whisk together.

4

Place the pan over very low heat and keep whisking, making sure to sweep the bottom of the pan with the whisk.

5

Gradually increase the heat—after 8 to 10 minutes, the sauce will thicken to a creamy consistency.

6

Do not let it heat above 65°C.

7

Remove from heat and, while continuing to whisk, pour in the melted butter in a steady stream.

8

Season with salt.

9

Stir in the lemon juice; if desired, strain the sauce through a cheesecloth-lined chinois and serve immediately.

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