How to Make Hollandaise Sauce

Clarify the butter by melting it and skimming off the milk solids.

Let the melted butter sit for a few minutes to allow the milk solids to settle at the bottom.

Pour the clarified butter into a measuring cup, leaving behind the water and milk solids.

In a bowl, combine the egg yolks, 2 tablespoons of lemon juice, and 1/4 teaspoon of salt.

Place the bowl over barely simmering water to cook the egg yolks without scrambling them.

Whisk the egg yolks until they become thick and fluffy, and you can see streaks from the whisk at the bottom of the bowl.

Remove the bowl from the heat and place it on another pan with a cloth to stabilize it.

Slowly add the clarified butter to the egg yolk mixture while whisking to emulsify.

If the sauce breaks, whisk in a teaspoon of cold water to fix it, then continue whisking larger circles to re-emulsify.

Once fixed, continue adding the rest of the butter and finish with lemon zest.

Equipment Needed

Allergens