How to Make Hollandaise Sauce

Separate egg yolks from whites, placing yolks in a medium-sized glass bowl.

Fill a small saucepan with about an inch of water and bring to a simmer over medium heat.

Ensure the bowl does not touch the water when placed on top of the saucepan.

Add 2 teaspoons of lemon juice, 1 tablespoon of water, 1/8 teaspoon of salt, and 1/8 teaspoon of sugar to the egg yolks and whisk together.

Cook the egg yolk mixture over simmering water, stirring constantly until it thickens and becomes glossy.

Gradually add 1 stick of softened butter, one tablespoon at a time, ensuring each tablespoon melts and incorporates before adding the next.

If the sauce becomes too thick, add a couple of teaspoons of water to thin it out.

Season the hollandaise sauce with 2 dashes of paprika, 1/8 teaspoon of turmeric, a pinch of garlic powder, a pinch of onion powder, and 1/16 teaspoon of white pepper.

Whisk to combine and serve over steamed asparagus or Eggs Benedict.

Equipment Needed

Allergens