The Food Lab: How To Make 1-Minute Hollandaise
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.
Combine 1 egg yolk, 1 teaspoon of water, 1 teaspoon of lemon juice, and a pinch of salt in the bottom of a glass measuring cup.
Melt 1 stick of butter on the stovetop until it's completely hot and bubbling, registering about 220 degrees Fahrenheit with an instant read thermometer.
Pour the hot butter into a glass measuring cup.
Stick a hand blender into the cup and start it running.
Slowly drizzle in the hot butter while the blender is running.
After about 30 seconds, the eggs will be fully cooked and the sauce will be smooth and creamy.
Equipment Needed
Allergens
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