How to Make Hollandaise Sauce - 1 of the 5 Mother Sauces

Prepare a double boiler with a pan of barely simmering water and a heatproof bowl on top, ensuring the bowl doesn't touch the water.

Add 4 room temperature egg yolks to the bowl.

Pour in 0.5 ounces (15 mL) of fresh lemon juice and whisk together to prevent the eggs from cooking.

Gradually add 4 ounces (113 grams) of cold unsalted butter, a little at a time, whisking constantly to emulsify with the egg yolks.

If the bowl gets too hot, lift it off the pot briefly to cool down while continuing to whisk.

Add a pinch of salt and a quick grind of white pepper to the sauce and stir.

Taste the sauce to check for creaminess and brightness from the lemon.

Equipment Needed

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