How to Make Hollandaise [from scratch] BY HAND

Add 2 sticks of butter to a pot and boil until completely melted.

Skim the white milk solids from the surface until the butter has a golden semi-clear appearance.

Transfer the clarified butter to a heat-safe dish and set aside.

Fill a small pot with a couple inches of water and bring it to a light simmer for the water bath.

Crack 4 eggs and separate the yolks from the whites, using your hands to let the whites fall into a separate bowl.

Add 1 tbsp of white wine vinegar and 2 tbsp of lemon juice to the egg yolks, ensuring no seeds are included.

Whisk the egg yolks, vinegar, and lemon juice together until combined and slightly frothy.

Place the bowl with the egg mixture over the simmering water bath, whisking continuously to avoid scrambling the eggs.

Whisk until the mixture starts to thicken, about 5 minutes.

Gradually add the clarified butter, 1 to 2 tablespoons at a time, whisking continuously until fully incorporated.

Continue adding the butter until the entire 2 cups have been used, taking breaks if needed to avoid fatigue.

If the sauce is too thick, add a little warm water to thin it out.

Season the sauce with salt and white pepper to taste.

Keep the sauce warm over the water bath until ready to serve.

Equipment Needed

Allergens