Hollandaise Sauce

Start with 3 egg yolks in a small saucepan and whisk them until creamy.

Add 1 tablespoon of cold water, 1 tablespoon of lemon juice, and a large pinch of salt to the egg yolks and whisk for about a minute.

Place the saucepan over very low heat and stir the egg yolks with a wire whisk until they thicken, about 1 to 2 minutes.

If the mixture thickens too quickly or looks lumpy, place the pan in a cold water bath to cool it down immediately.

Once the egg yolks are thickening and pulling away from the sides of the pan, remove from heat and add 1 tablespoon of cold butter, stirring quickly.

Slowly add the melted butter in small amounts (like a quarter teaspoon at a time), stirring continuously until the sauce thickens.

Avoid adding too much butter at once to prevent breaking the sauce; the egg yolks can only absorb so much butter at a time.

Continue stirring and adding butter until the sauce reaches a pudding-like consistency.

Equipment Needed

Allergens