Hollandaise Sauce Recipe

Set up a double boiler with a pot and a bowl, ensuring the bowl doesn't touch the water.

Add water to the pot and bring it to a boil.

Melt 1/2 cup of unsalted butter in the bowl over the boiling water.

In a separate bowl, whisk together 3 egg yolks.

Once the butter is melted, slowly add it to the egg yolks while whisking continuously to avoid scrambling the eggs.

Continue whisking until the sauce thickens to your desired consistency, adding more butter if necessary.

Squeeze in about 1 teaspoon of lemon juice and add a pinch of salt, adjusting to taste.

Equipment Needed

Allergens