How to make Hollandaise Sauce | Christine Cushing
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 and separate the eggs by hand, saving the whites for other uses.
In a small pot, create a double boiler (BAM Marie) with water that is hot but not boiling.
In a bowl over the hot water, whisk together 2 egg yolks and 1.5 tablespoons of lemon juice until pale.
Slowly add 8 ounces of hot clarified butter to the egg yolk mixture while whisking continuously.
Adjust the texture by adding warm water if necessary.
Season with salt and optionally add white pepper, tarragon, or paprika.
Equipment Needed
Allergens
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