How to Make Perfect Hollandaise Sauce | Five Mother Sauces | Kitchen Conundrums | Everyday Food

Separate the egg yolks from the whites of 3 large eggs.

Add the 3 egg yolks to a large heat-resistant bowl.

Add 1 tablespoon of lemon juice to the egg yolks and whisk until pale and creamy.

Add a pinch of salt and 1/4 cup of boiling water to the egg yolk mixture while whisking.

Place the bowl over low simmering heat and whisk constantly until the mixture thickens and reaches a ribbon stage (about 4-5 minutes).

Remove the bowl from heat once the ribbon stage is reached.

Slowly stream in 12 tablespoons of melted butter into the egg yolk mixture while whisking to emulsify.

Equipment Needed

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