Sauce Making 101~How to make Hollandaise~with Chef Frank
Recipe Information
Hollandaise Sauce
Cultural Context
Hollandaise sauce, a classic French sauce, is often associated with British cuisine through its use in dishes like Eggs Benedict. Traditionally made with just egg yolks and butter, it embodies the elegance of French culinary techniques. Today, it is celebrated worldwide, often enjoyed with vegetables, fish, and breakfast dishes, showcasing its versatility and rich flavor.
Crack 3 eggs and separate the yolks into a bowl with 1/4 cup of water.
Add a pinch of salt to the egg yolks and whisk until frothy.
Set up a double boiler with simmering water and place the bowl on top, ensuring it doesn't touch the water.
Constantly whisk the egg yolk mixture over the simmering water to avoid scrambling the eggs.
Once the mixture becomes pale yellow and thickens, slowly add the melted butter while whisking to create an emulsion.
Finish with a squeeze of lemon juice and adjust seasoning with salt.
Equipment Needed
Allergens
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